home Culinary recipes Fish dishes Salty fish Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)

Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)

Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)

Category: Fish dishes
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)

Ingredients

salmon fillets 0.5KG
juniper berries (dry) 1 tsp
sea ​​salt 3 h l
sugar 1.5 h l
quarter lemon
mixture of four peppers 0.5 h l
gin 50 ml

Cooking method

1. Crush juniper berries and pepper mixture in a mortar and mix with salt and sugar.

2. Place the salmon fillet in a container, sprinkle with lemon juice and sprinkle with gin. Top with the spicy mixture and rub lightly into the fillet. Leave it like this for five minutes.
3. Then turn the fish skin side up, close the container and refrigerate for a day.

Note

The recipe is very easy to prepare. You can eat fish in a day. I cooked many different options, but this one has taken root in my family. Try it, I hope you like it too.
Cook with love and bon appetit!

Gala
Very interesting! I take it!
Thank you
Twist
Galina, cook for health! I would be glad if you like it!
Admin

Marina, an interesting recipe! Well done, looks beautiful!
I, too, as I found my recipe for salted salmon, have not changed it for many years, it turned out that this is my taste
Twist
Tanyusha, Thank you! I agree that finding your taste in such recipes is the main thing. The first time I did it just out of curiosity, I could hardly imagine the taste. But I didn’t regret it.
lungwort
I can't imagine the taste. What is dominant? I can't imagine the combination of juniper berries and gin, as gin has never tasted. Alcohol "thickens" the fish, lemon is always good with fish. I'm sure it should be good. You, Marina, are unlikely to taste bad. If possible and available, gin should be tried.
Twist
Natasha, in this case, we should talk more about the aroma. The taste of salmon is not interrupted, and the combination of lemon and coniferous notes only very beneficially (in my opinion) sets off.
If possible and available, gin should be tried.
But in gin, the juniper aroma dominates.
lungwort
Quote: Twist

Natasha, in this case, we should talk more about the aroma. But in gin, the juniper aroma dominates.
It turns out that the juniper berries maintain the flavor of the gin or vice versa. Marina, thank you. Spinning.
Twist
Natasha,: girl_love: Glad to be helpful.
Omela
Marinawhat a delicacy - gin, juniper !! By the way, I have a juniper growing from Seliger. I will definitely try.
Twist
Ksyusha, how glad I am that you liked it !!!
By the way, I have a juniper growing from Seliger.
Did you bring the seedling straight from there? It's great that it took root!
Omela
Quote: Twist

Did you bring the seedling straight from there? It's great that it took root!
Even two .. for a long time already .. 10 years ago.
Iskatel-X
In a day, after the refrigerator - wash and dry the fish, or eat right away?
Thank you
Iskatel-X
Prepared
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Ingredients
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Added Lemon zest, squeezed juice
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Slice
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Slicing
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
To the table.

Delicious! Great recipe!
Katko
Replacing the gin with a skate
Coho salmon
Then everything is according to the recipe
Juniper berries smell amazing
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)
Iskatel-X
Dear hostesses, tell me:
Can Salmon be replaced with Tuna? Is the salting technology the same? Are the proportions of the ingredients the same?
Found a recipe where Tuna is pre-cut into slices. Is it necessary or is it possible, like Salmon - in one piece?
Also, the recipe is without alcohol, and it strengthens the fish.

PS I did not find a recipe for salting Tuna, I asked in this thread.
Katko
Iskatel-X, the tuna will be thicker ... most likely a whole piece may not be salted ..
I would cut into pieces 4-5 cm thick
Iskatel-X
Katerina
Can alcohol be added to strengthen fish? Or Tuna and so dense?
When salted - does not decrease in size? He is skinless.
Katko
Iskatel-X, alcohol will not be superfluous IMHO ... you can vodka, cognac, gin .. tuna is denser in meat ... no, it will not decrease, do not worry))
Iskatel-X
Katerina, Thank you. I'll add Jin.
Katko
Iskatel-X, good health!
let it be tasty and healthy for you
Be sure to tell us later what happened.
Iskatel-X
Katerina
It turned out delicious! Upload photos - off topic: another fish, another recipe.
From here I took the idea with alcohol. The fish turned out to be solid, I like it that way.
Maybe I'll draw up a recipe from the next preparation.
Katko
yes this is the most healthy
I'm glad I liked it)
and a photo .. even if it is another fish .. I think that Marina will not mind .. besides, it may still be useful to someone)
show what pieces you cut
Iskatel-X
Katerina
Cut into pieces, ~ 1 cm thick. In ginger marinade. Natural tuna, not dyed.
Spicy salmon, slightly salted (based on the recipe of Y. Vysotskaya)

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