Light salted salmon

Category: Fish dishes
Light salted salmon

Ingredients

Salmon (trout, salmon) 400 g
salt 2 tsp
sugar 1 tsp

Cooking method

Rinse a piece with cold water, walk with a knife on the scales (but do not remove the skin. Dry with a paper towel. Mix salt and sugar and sprinkle the fish evenly. Wrap in foil and send to the refrigerator (at least 1 day). The fish is not very salty. It's good use as slices or in fish salad.

Time for preparing:

10 minutes + 24 hours

Note

A recipe from the category couldn't be simpler. It turns out no worse than purchased fish. You can add coriander, but in this case I like the delicate fishy aroma and taste of fish without additives.

If you pickle in a large piece, then the proportions of salt and sugar should naturally be increased. I salt in small portions (this way the fish is always fresh)

Sonadora
Kavushka, thanks for reminding me of this simple recipe, the fish is always obtained from it!
Now you have to go fishing to the store.
kava
Quote: Sonadora

fish on it always turns out!

That's for sure!

Quote: Sonadora

Now you have to go fishing to the store.

I'm fishing there myself

Sonadora, to your health! I also love simple, quick and delicious recipes.
Twist
kava, to be honest, I'm always lazy to do such things
And now I look at this delicious fish and understand how I am wrong! I will definitely do it!
lina
I always salt this way!
Only I don't wrap it in foil, I put it in a container. As soon as I have not tried it, but this option is the most delicious !!! Maximum, I can splash a little cognac or put dill with twigs.

Twist, bread in HP takes longer to lay than to salt fish
Albina
For 5 years now, I've been salt the fish, but I sprinkle it with fresh dill and pour it with lemon juice. Already after 10-12 hours we eat The rest I send to the freezer
Pilgrim73
Cognac ennobles the taste of fish sooo much, try it, 1 tablespoon is enough. (according to the Admin recipe I now always add it).
Svetta
Great recipe! (y) I also salt the fish like this, and with cognac, cognac ... and overlay with dill ... MMMMM !!!!
I went to the kitchen, in the refrigerator is the same.
korsar
And I don't add sugar, only salt. But cognac should be tasted ... When salting salmon in the sense of Although ...
Sonadora
Sometimes I still cut the fish right into token pieces (for sandwiches), put a layer of fish in a salting container, sprinkle some of the salt and sugar mixture. Then again a layer of fish + salt and sugar. In the morning it is convenient, I picked it up with a fork - and that's it.
nakapustina
And I also add cognac
Merri
And I put a sprig of dill on top. Cognac, or what, next time to try?
Arka
And I make it with sugar Very tasty!
But instead of cognac, I use any strong unflavored ("white") alcohol, because it is the degrees as a preservative that are important here.
SonyaIvanova
I am making a slice of chum according to your recipe. Sprinkled with a layer of sugar, put it in the refrigerator, after 3-4 hours I looked - the fish was swimming in water. No, it is there, of course, apparently, salted, because it is not rotten, but it seems that it should not be so. How could this have happened? I defrosted it, dried it with a napkin. Where does so much water come from?
Piano
1. Salt draws liquid from fibers.
2. Salt like chilled fish, not defrosted fish.
3. chum salmon is not salmon, perhaps it is not quite for these purposes / here I could be wrong /
SonyaIvanova
Piano, clearly, apparently, she pulled the water out of it well - by the morning the fish turned into a sole, similar to dried.
As for the chilling and nobleness of the fish, I perfectly salt the thawed Murmansk salmon and it turns out well, I really don't cork it, but just wrap it in a rag. Maybe this is the case?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers