Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to cook red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.
Salting pink salmon at home is a quick and budgetary method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various ways. For example, salted pink salmon can be used as an ingredient in sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon - great way satisfy the hunger of unexpected guests or capricious children with poor appetite. There are also many recipes for salting pink salmon, and all of them are elementary in execution. Salting fish at home is not associated with difficulties and time-consuming. You just need to buy quality fish and follow our recommendations below.
Of course, the most delicious salted pink salmon is obtained from fresh fish, but if it is not possible to purchase it, then frozen is also suitable. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the flesh of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of a quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.
To salt pink salmon, you can use both a whole fish and individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, it is very convenient to use fish for making snacks, for example, sandwiches. Before salting, the fish must be thoroughly washed, cleaned of scales, tail, fins and head removed, gutted (if required), butchered and bones removed. Rinse the prepared fish again inside and out, dry thoroughly with paper towels and cut into portions, if necessary. The fish can be left with the skin on or removed, depending on preference. Salting pink salmon can occur in two ways - dry, in which salt and spices are used, and wet, in which various marinades and brines are used.
For classic dry salting, a mixture of salt and sugar is used, which is rubbed on all sides of the fish. On average, a kilogram of fish requires 2 tablespoons of salt and half as much sugar. If desired, you can also use spices and spices, such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves and fresh dill or parsley. After that, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon wet way, it is necessary to fill it with brine with the addition of spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which salted fish better put in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt the fish in a plastic container, glass bowl or enamel bowl. It is better to refuse metal utensils, as the fish can acquire the taste of metal.
So that you no longer have questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.
Ingredients:
1 kg pink salmon,
2 tablespoons of salt
1 tablespoon of sugar.
Cooking:
Cut the prepared fish to make two fillets. Mix the sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap with plastic wrap and send to the refrigerator. After 24 hours, pink salmon is ready for use. Before serving, pink salmon can be poured with vegetable oil.
Salted pink salmon
Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt
1 teaspoon sugar
100 ml vegetable oil,
coarse black pepper to taste
coriander to taste.
Cooking:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Put the first layer of fish in a container, brush lightly with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.
Salted pink salmon with dill
Ingredients:
1 kg pink salmon,
3 tablespoons of coarse salt,
3 tablespoons of sugar
200 g fresh dill.
Cooking:
Rinse the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and carefully rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Put a third of the dill in a container where the fish will be salted. Put one fish fillet on top, then a layer of dill, the second fish fillet and the remaining dill. Cover the container and put a load on top, for example, a filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.
Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon of vinegar
50 ml vegetable oil,
1 onion
Bay leaf.
Cooking:
Cut the prepared fillet into pieces and put in a container for salting. In a separate bowl, prepare the brine by mixing the salt thoroughly with 500 ml of water. Pour the brine over the fish and put oppression on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and pour new brine from 1 cup of water and a spoonful of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.
Salted pink salmon in marinade
Ingredients:
5 pink salmon steaks,
2 tablespoons of salt
1 tablespoon sugar
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.
Cooking:
Put the steaks in a bowl and add spices. To prepare the marinade, boil water, and then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the marinade over the steaks. The water should completely cover the fish. Cover the container and refrigerate for a day, then remove the fish from the marinade, transfer to a container and pour vegetable oil for softness.
We hope that now it is very clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the most simple ingredients, and to get delicious product, which can be used both independently and as a component for various snacks.
How to cook pink salmon in the oven juicy and soft - this question worries many housewives. Often, baked fish turns out to be dry, since pink salmon meat is lean, and this can thoroughly spoil the impression of the dish. When using dry oven heat, you should take a few extra steps to prevent the fish from drying out while baking.
First of all, if your goal is to get a soft, juicy fish, choose chilled pink salmon, not frozen, as when frozen, the fish can lose its taste and beneficial features. Since pink salmon, like all salmon, is a very delicate fish, it cooks very quickly, so it is important not to overcook it in the oven, otherwise you will have to be content with dry fish. Pink salmon - depending on the size - is baked, on average, from 15 to 30 minutes.
To make the fish juicy, it must be lubricated with a sufficient amount of vegetable or olive oil before baking. To make this task easier, use a special culinary brush. The oil helps the fish stay moist inside while exposed to the dry heat of the oven.
Roasting pink salmon in aluminum foil not only makes it easier to clean the pan or pan later. This method keeps moisture inside the foil to prevent the fish from drying out. This method also allows you to add various flavors to pink salmon - for example, you can add lemon, orange, various herbs and vegetables to fish for a richer taste. Ground black pepper, minced garlic, dill, thyme and Italian seasonings go well with pink salmon. Alternatively, special baking bags can be used, which also keep the fish juicier. Lubricating fish with oil when baking in foil or a bag will have the best effect on its juiciness and softness.
You can also marinate pink salmon fillets to make the fish juicy, soft and fragrant. Fish can be marinated in oil, vinegar, or lemon juice, combined with desired seasonings. Marinating for 30 minutes before roasting is sufficient.
To add extra juiciness to pink salmon, you can use sauce - the fish will partially absorb it and become more moist. For example, you can make a sauce for hastily by whisking together regular yogurt, honey, mustard and chopped dill. You don’t need to marinate pink salmon in the sauce - just grease the upper surface of the fish with it before sending it to the oven. The easiest option is to grease the pieces of fish with mayonnaise and bake, which will also give the fish softness and juiciness.
So, if you are wondering how to cook pink salmon in the oven juicy and soft - go ahead, get acquainted with our selection of recipes!
Salmon baked with butter and lemon
Ingredients:
500 g pink salmon fillet,
1-2 tablespoons vegetable or olive oil
2-3 slices of lemon or orange
salt and pepper to taste.
Cooking:
Preheat oven to 200 degrees. Lay a portioned piece of pink salmon in the center of a square piece of foil. Be sure to use enough aluminum foil to wrap around the entire piece of fish.
Drizzle the top of the fish with oil. Season with salt and pepper to taste. If desired, you can use your favorite spices, such as basil or oregano. You can also bake vegetables such as onions, zucchini and tomatoes along with pink salmon in foil. Add lemon or orange slices to enhance the flavor.
Fold the edges of the aluminum foil over the pink salmon so that the fish is completely wrapped. Bake for about 15-20 minutes or until the fish is fully cooked.
Baked pink salmon in mustard-honey marinade
Ingredients:
400 g pink salmon.
For marinade:
2 cloves of garlic
3 tablespoons lemon juice,
3 tablespoons of honey
3 teaspoons mustard,
1/8 teaspoon salt
1/8 teaspoon chili pepper
3 pinches ground black pepper
parsley.
Cooking:
Preheat oven to 200 degrees. Mince the garlic and mix all the ingredients for the marinade together thoroughly. Cut the pink salmon in half and marinate for 30 minutes to 2 hours, turning the fish several times. Put the pink salmon on a baking sheet or in a baking dish and bake for 12 minutes. Garnish the fish with chopped parsley and serve immediately.
Baked salmon stuffed with cheese and mushrooms
Ingredients:
1 pink salmon
2 bulbs
100 g cheese
200 g champignons,
80 g mayonnaise,
3 garlic cloves,
1/2 lemon
seasoning for fish
salt and ground black pepper,
butter.
Cooking:
Rinse pink salmon, make an incision along the belly, gut, remove the spine and all small bones. Drizzle the fish with lemon juice and set aside.
In a bowl, mix mayonnaise with salt and fish spices. Add garlic passed through the press, mix. Lubricate the fish inside and out with the resulting sauce and leave to marinate for half an hour.
Chop mushrooms and onions and fry in butter. Stir the mixture with grated cheese, season with salt and pepper. Put the resulting filling into the cavity of the fish, wrap it with cooking string, wrap in foil and put in the oven for about 1 hour.
Marinated baked pink salmon with yogurt, mustard and dill sauce
Ingredients:
For pink salmon in marinade:
4 pink salmon fillets,
4 tablespoons lemon juice,
2 tablespoons vegetable or olive oil
4 tablespoons fresh dill.
For sauce:
60 ml plain yogurt
3 tablespoons of mustard,
3 tablespoons fresh dill
2 tablespoons lemon juice.
Cooking:
Combine all marinade ingredients in a large bowl. Put the fish in a bowl so that it is evenly covered with marinade. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Mix all sauce ingredients in a small bowl. The sauce can be stored in a covered container in the refrigerator. Preheat oven to 200 degrees. Place salmon on a baking sheet lined with foil, season with salt and pepper to taste, and bake for 10 to 15 minutes. Serve fish with prepared sauce.
Pink salmon baked with vegetables
Ingredients:
500 g pink salmon fillet,
6 potatoes
2 bulbs
2 boiled beets,
2 carrots
300 ml heavy cream
2 tablespoons of mustard,
1 teaspoon dried basil
salt and ground black pepper.
Cooking:
Cut the salmon fillet into thin long pieces. Dice vegetables. In a deep bowl, mix cream, mustard, dried basil, salt and pepper. Put the vegetables in a baking bag and pour in the cream mixture. Seal the bag and shake gently to coat the fish and vegetables with the mixture. Bake in a preheated oven at 200 degrees for about 45 minutes.
We hope that the question of how to cook pink salmon in a juicy and soft oven will no longer bother you, because your fish - thanks to our tips and recipes - will always turn out just delicious! Enjoy your meal!
Fish appeared on the menu of our ancestors much earlier than meat. It was convenient to catch it, and they didn’t really think about cooking. A few minutes on the fire and the food is ready! At what time the first appeared is unknown, but it was definitely sea water. Today, housewives prepare marinade for pink salmon not only with salt, but also with the addition of various seasonings, spices, spices, vegetables, alcoholic beverages and other ingredients. The easiest to prepare and popular recipes are presented below.
Why fish need a marinade
The main task of any marinade is to give a special taste. This process is necessary for any method of preparation, because the pulp, saturated with aromas of spices, will fully reveal its taste. Crispy on top, juicy on the inside - such a flavor tandem is possible only after pickling the pulp. The main components in the composition are:
- Acid (wine, kefir, lemon juice and others). Its function is to soften and prevent the development of bacteria.
- Oil (vegetable, olive). Reveals the aroma of spices, reduces the aggressive action of acids, protects the dish from drying out after cooking.
- Spices and spices. They give the meat special additional flavoring shades.
So, if the hostess does not use such basic components before the heat treatment of the fish, then it will turn out not juicy and harsh. It is unlikely that anyone will experience pleasure in the process of eating such food, so you need to choose the following recipes for cooking delicious.
Roasting pink salmon under the marinade
Culinary experts recommend not frying pink salmon, but baking it, since this cooking method retains a maximum of nutrients and does not overdry. During the preparation of the marinade, it is important not to “overdo it” with spices and spices, as their aroma will kill the taste of the fish. The most suitable and classic components are: black ground pepper, salt, lemon juice. You can only use them by adding 1 glass of water per 1 kg of fish. Next, it's a matter of taste!
For example, marinade for pink salmon for baking in this version:
- half a lemon
- Two dessert spoons of vegetable (olive) oil
- A pinch of dry rosemary
- Salt and ground black pepper (to taste)
Grind the spices with salt in the oil, add the juice of the halves and rub the carcass well (it should be no more than 1.5 kg, otherwise the marinade will be needed in larger quantities). Put in a cold place for 20-25 minutes. If the fish was cut into medallions, then the marinating time is reduced by 10 minutes.
It is better to bake pink salmon in foil or a sleeve. This method has the following advantages:
- Pink won't burn.
- It won't take long to cook.
- The fillet will remain juicy, subject to the optimum temperature in the oven (170-190 degrees).
Fish can be baked whole or in pieces. In the first case, the marinade needs more time to soak the fish, and the second one should be used when a minimum of minutes is allotted for cooking.
Camping and pink salmon on the grill
Any outdoor recreation involves cooking various goodies on an open fire. Fish is no exception! Soaked in smoke and your favorite spices, white or pink meat is always desirable. Of course, pink salmon can be cooked without marinade, but then the dish will lack piquancy and originality of taste. Often, picnics are arranged far from their home, so the marinade for pink salmon on the grill should be prepared according to the circumstances. It is not recommended to use dairy products( , kefir). They quickly multiply unwanted bacteria that can lead to poisoning. Vinegar or lemon juice can replace them.
A popular marinade recipe consists of the following ingredients:
- 1 glass of white wine
- Small bottle of soy (200 g)
- 4 dessert spoons of sugar
- 100 g dried or fresh ginger
- 5 dessert spoons of olive or vegetable oil
- Red or black pepper to taste
Note that there is no salt in the recipe! It's a great replacement soy sauce. For gourmets, a citrus marinade is suitable. It must include:
- 1 orange
- 2 juicy lemons
- 2 dessert spoons of flower
- 2 dessert spoons of vegetable (olive) oil
Grate citruses and squeeze juice out of them, add honey and oil. It is good to move and pour pink salmon. The mixture is designed for 1.5 kg fish, and the marinating time is 6-8 hours. Marinade preparation is a pleasure. Firstly, the smell of ginger, spices, wine caresses the sense of smell. Secondly, the process itself does not take much time and comes down to a simple mixing of the ingredients.
If something does not suit you in this, then you can always remove the unloved spice or replace it with another one. In any case, leaving the marinade to water the finished fish is worth it. It will give pink salmon a golden crispy crust and flavor.
Depending on the size of the pink salmon, the method of frying is selected. A small fish is pierced on, and a large one (previously cut into fillets, choosing large bones) is laid out on a wire rack.
It does not matter what method of cooking pink salmon is supposed to be. Whether it will be baking in the oven (recommended by nutritionists) or frying on the grill, but the use of marinade will give the fish a special taste: tender, spicy and juicy.
Serve fish with leafy greens. Cooked pink salmon on skewers or skewers is served on them, and potatoes and vegetables are served as a side dish.
Watch the video on how to cook pink salmon steak:
Sokolova Svetlana
Reading time: 2 minutes
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Salting pink salmon at home quickly and tasty is a simple matter. The main thing is to decide on the method of salting (dry or classic with brine).
Salting pink salmon is a quick and easy way to cook fish, allowing you to store the finished product in the refrigerator for several days. Salted fish can be served as a separate dish, garnished with fresh herbs and lemon, as part of stuffed pancakes, salads, as the main ingredient for sandwiches with butter.
Salt and sugar (2 main components) and additional spices that give a pleasant spicy taste (for example, coriander) are used to prepare pink salmon.
- Both fresh-frozen and chilled pink salmon are perfect for salting. The process of preparing a dish from fish exposed to low temperatures immediately after slaughter is more preferable, since almost all harmful organisms die as a result of freezing.
- The fish must be fresh. Define good salmon it is possible by red gills, not cloudy eyes and the absence of an unpleasant odor.
- For salting, you must use high-quality fish fillets from trusted manufacturers. Unscrupulous sellers soak salmon sirloin in a special phosphate solution to increase weight.
- It is not recommended to resort to a quick defrosting process (using hot water or a microwave oven). It is better to wait until the fish thaws naturally (in the refrigerator, and then in a plate on the kitchen table), evenly and gradually.
- In order not to spoil the taste, salt in a glass dish. Avoid metal and plastic plates.
- To give a special taste and aroma, use finely chopped garlic and fresh herbs when pickling.
- It is not recommended to use iodized salt in the salting process.
- Store salted fish in the refrigerator. Do not put the product in the freezer to extend the shelf life.
- lemon juice and Apple vinegar- excellent additional ingredients that make the fish more tender and softer.
- To make the removal of fins as easy as possible, use special scissors. If removing with a knife, be careful not to accidentally cut the pink salmon's skin.
Salted salmon calories
Pink salmon is a source of easily digestible proteins (22 grams per 100 grams). The fish belongs to dietary food products, has a wide range of applications in cooking.
The calorie content of salted pink salmon is about 160-170 kilocalories per 100 grams
Most of the calories come from proteins. Fat is approximately 9 grams per 100 grams of product. The fish does not contain carbohydrates at all.
The fastest and most delicious recipe for lightly salted pink salmon
Ingredients
Servings: 20
- gutted pink salmon 1200 g
- salt 2 tbsp. l.
- sugar 2 tbsp. l.
- coriander 4 things
- black peppercorns 6 pcs
- vegetable oil 1.5 st. l.
per serving
Calories: 154 kcal
Proteins: 19.5 g
Fats: 6.2 g
Carbohydrates: 4.8 g
4 o'clock 50 min. Video recipe Print
I take fresh-frozen pink salmon (gutted) weighing up to 1.2 kg. I remove the skin. I separate the loin from the bones.
I cut the fillet into pieces of the same size (across from the ridge).
In a separate bowl, mix salt and sugar. I pour coriander seeds and black peppercorns.
Pour the resulting mixture into the bottom of the glassware. I spread the fish in an even layer so that not one piece overlaps the other. I make another layer of salt, sugar, pepper and coriander. Then I pour vegetable oil, cover with a lid and put it in the refrigerator.
You can eat salted and fragrant pink salmon after 18-20 hours.
Classic recipe
The main feature of cooking is the absence of unnecessary spices. AT classic recipe in the foreground is the delicate taste of pink salmon.
Ingredients:
- Pink salmon fillet - 1 kg,
- Salt - 2 large spoons,
- Sugar - 1 tablespoon
- Vegetable oil - 100 ml.
How to cook:
Be sure to take glassware for cooking.
- To save time, I take a cleaned fish without a tail and head. I cut into portions. Standard thickness - 3 cm.
- I shift the fillet parts into a bowl where salt and sugar are mixed. I rub and roll the pieces in a plate. I transfer to another dish. I water with vegetable oil. Sprinkle a little salt on top.
- I close the plate with a lid. I leave to pickle for 120-180 minutes in the kitchen. Then I put it in the fridge for 24 hours.
Salt pink salmon in brine with sugar
Ingredients:
- Fish (loin) - 1 kg,
- Water - 1 l,
- Sugar - 200 g,
- Salt - 200 g.
Cooking:
- I cut the finished loin of pink salmon into neat pieces of medium size. I don't take off the skin.
- I pour water into a separate glass dish. I spread the indicated amount of sugar and salt. Mix thoroughly until the ingredients are completely dissolved.
- I put the fish pieces in the brine. Marinate 3-4 hours. I drain the liquid and serve the fish on the table.
Videos cooking
Whole pink salmon
Ingredients:
- Pink salmon (whole fish) - 1 kg,
- Sugar - 25 g,
- Salt - 60 g,
- Bay leaf - 2 pieces,
- Allspice - 6 peas.
Cooking:
- I defrost fish. I cut the carcass, removing excess parts (tail, fins, head). I carefully remove the insides. Wash the cut fish thoroughly under running water. I let the liquid drain, I dry it.
- I'm going to clean up my skin. I pry with a sharp knife, remove the skin. I divide the fish into 2 parts. Carefully I take out the bones and the ridge. After the preparatory procedures, you will get 2 peeled large pieces of fish.
- I am preparing a mixture for salting from a tablespoon of sugar, 60 grams of salt and allspice. I roll the parts of the fish on both sides. I put it in an enamel bowl. Additionally, I put bay leaves (2 things according to the recipe).
- I cover the dish with a lid and leave it to salt for 24 hours, putting it in the refrigerator.
- After 1 day, I take out the dishes and enjoy the fragrant and tasty salted pink salmon.
How to salt pink salmon slices in oil with lemon
Ingredients:
- Fish - 1 kg,
- Lemon - 1 piece,
- Salt - 2 tablespoons,
- Sugar - 1 teaspoon,
- Sunflower oil - 150 g.
Cooking:
- I cut pink salmon, removing excess parts: tail, head and fins. I rinse thoroughly.
- I free the fillet from the ridge and bones. I take off my skin. I do it carefully and slowly, so as not to accidentally separate the flesh of pink salmon along with the skin.
- I cut the finished sirloin with a sharp knife into slices of 5- or 6-cm thickness.
- I spread it on a plate, sprinkle with salt and put sugar. I mix the pink salmon pieces with a wooden spoon without damaging the fish.
- My ripe lemon. I cut into thin half rings, remove the seeds.
- I spread the salted and candied pink salmon in layers in a glass jar. First, a few pieces of fish, then 3-4 thin lemon slices. I repeat the process until the ingredients run out. I make a layer of lemon on top.
- I fill the fish sunflower oil, 150 grams is enough.
- I close the jar, put it in the refrigerator for 24 hours.
Video recipe
The next day, salted fish with lemon can be eaten. There are similar recipes for salting mackerel and herring.
Salted salmon fillet recipe with mustard sauce
Ingredients:
- Pink salmon - 1 kg,
- Sugar - 3 tablespoons,
- Salt - 3 large spoons,
- Olive oil - 5 large spoons,
- Dill - to taste.
For sauce:
- Spicy mustard - 1 large spoon,
- Sweet mustard - 1 tablespoon
- Vinegar - 2 large spoons,
- Olive oil - 80 g.
Cooking:
It is much easier to remove the insides from slightly frozen fish, rather than completely thawed.
- I clean the fish from scales, gut and decapitate. I remove the skin, remove the spine and bones. Thoroughly wash the sirloin.
- After receiving the sirloin without bones, I proceed to slicing. I cut into neat pieces of the same size.
- I take a big pot. I grease the edges with olive oil, pour a part to the bottom. I put the pieces in layers, add finely chopped dill, sugar and salt. I close the pot with a lid. I put it in the refrigerator for 48 hours.
I serve salted fish with a special sauce made from vinegar, two types of mustard and olive oil. It is enough to mix the components in a separate tank.
How to pickle pink salmon "under the salmon" in oil
Pink salmon is an affordable alternative to the more expensive fish of the Salmon family. It is inferior to salmon in taste, but due to its affordable cost and high prevalence, it looks more preferable in the preparation of everyday dishes.
To prepare delicious pink salmon"for salmon", you need to take a good and fresh fish with a dense structure, uniform color without bright and unnatural shades. When buying a fish with a head, pay attention to the eyes (should be transparent, not bloody or cloudy).
Ingredients:
- Fillet - 1 kg,
- Vegetable oil - 100 ml,
- Boiled water - 1.3 l,
- Salt - 5 large spoons,
- Onion - 1 head,
- Lemon - half a fruit
- Fresh herbs - to taste.
Cooking:
- I cut the fillet into beautiful pieces of the same size. I put it aside.
- I turn to the preparation of a pickling solution. I stir the salt in the cooled boiled water. I dip the pieces of pink salmon in salted water for 7-9 minutes.
- I take it out, let the liquid drain and dip it with paper towels to get rid of excess salt.
- I take beautiful glassware. I spread the salted fish in layers. Each layer of pink salmon is poured with vegetable oil. I send the finished dish to the refrigerator for 1 hour.
Cooled and salted pink salmon is served on the table, garnished with lemon slices, thin onion half rings and fresh herbs.
Salted pink salmon in 1 hour
Ingredients:
- Frozen fish fillet - 800 g,
- Water - 400 ml,
- Salt - 2 tablespoons,
- Olive oil - 100 ml.
Cooking:
- I do not defrost the fillet completely, so that it is easier to cut into portioned pieces. I put the neat bits aside.
- I'm preparing saline solution. In 400 ml of boiled warm water I stir 2 large spoons of salt. Dip the peeled potatoes in to check if they are salty enough. If the vegetable floats, you can start salting.
- I dip pink salmon for 6-7 minutes in the prepared solution with salt.
- I catch, wash in cool boiled water to wash off excess salt. I dry it with kitchen paper towels or napkins, removing the liquid.
- In parts I shift into a glass dish, adding olive oil. I spread all the pink salmon and pour all the olive oil. I put it in the fridge for 40 minutes.
After the allotted time, I take it out of the refrigerator and use it in salads or to make delicious sandwiches. Enjoy your meal!
Unusual recipe with spicy sauce
Ingredients:
- Fresh fish - 1 kg,
- Table salt - 100 g,
- Sugar - 1 large spoon,
- Orange - 2 things,
- Dill - 1 bunch.
For sauce:
- Mustard with grains (French) - 20 g,
- Honey - 20 g,
- Vinegar - 20 g,
- Olive oil - 40 g.
Cooking:
- I clean the fish, remove excess parts, rinse thoroughly. I dry the finished fillet with paper towels.
- I cut oranges into thin slices.
- I rub the fillet with a mixture of sugar and salt. I'm not in a hurry, I do it carefully so that the fish is completely salted.
- I shift the pink salmon into a glass cup, pour finely chopped dill. Place thin slices of orange on top.
- I put it in the refrigerator for 24 hours.
- I'm preparing a sauce for salted fish. In a small bowl, mix French mustard and honey. I add vinegar and olive oil to the resulting mixture. I mix thoroughly.
I serve the dish along with an unusual sauce.
Dry salting method
Ingredients:
- Fish fillet - 1 kg,
- Salt - 2 large spoons,
- Sugar - 1 tablespoon
- Ground pepper - 5 g,
- Bay leaf - 2 things,
- Allspice - 5 peas.
Cooking:
- Gently gut the fish, remove the fins and head. I cut it lengthwise into 2 large pieces. I remove the rib bones and the spine.
- In a separate dish, I prepare a mixture of salt, sugar, a pinch of ground black pepper, bay leaves and a few peas of allspice. I mix.
- I sprinkle pieces on both sides. I roll it up and put it under oppression for 24 hours. After the allotted time, I cut into portioned pieces and serve.
How easy it is to salt pink salmon milk
When salting, it is better to use milk from fresh fish. After extraction, the product must be washed several times under running water. It is better to proceed to cooking only when the milk is completely dry. It is as simple and unsophisticated as possible. True, you will need to wait about 2 days.
Ingredients:
- Milk - 400 g,
- Sugar - 20 g,
- Salt - 20 g.
Cooking:
- I place thoroughly washed and dried milk in a container.
- Sprinkle with a dry mixture of salt and sugar. Add pepper or other favorite spices if desired. I close the container with a lid. I shake it several times.
- I put the container in the refrigerator, closed, for 48 hours. From time to time I open the lid without taking out the container.
- After 2 days the milk is ready for consumption.
Pickled milk
More interesting recipe preparation of pink salmon milk with the addition of onions and vinegar.
Ingredients:
- Milk - 200 g,
- Onion - half head
- Vinegar 3 percent - 150 g,
- Salt - 10 g,
- Black peppercorns - 5 pieces,
- Lemon, fresh herbs - for decoration.
Cooking:
- I add thoroughly washed milk to a clean enameled dish.
- I pour vinegar, put a finely chopped onion. Salt and black peppercorns. Mix carefully.
- I send it to the refrigerator for 7-9 hours.
- When serving, I decorate with lemon slices and sprigs of fresh herbs (to taste).
Pink salmon is an incredibly tasty and relatively inexpensive red fish, which in the hands of a skilled housewife will turn into real delicacy. Cook with pleasure, taking as a basis one of the presented recipes. Good luck!
Pink salmon is the most affordable variety of red fish. Not everyone loves this product, as it can turn out to be a bit dry. To prevent this from happening, you need to prepare properly. Marinated salmon is tender, juicy and very tasty. Pickled, usually raw fish, but you can pre-fry the pieces, you get a completely different taste.
Most often, in stores you can buy fresh-frozen whole pink salmon. The fish must first be thawed naturally, then cleaned and gutted. The head, tail and fins can be set aside for making soup, and the cleaned carcass can be marinated whole, but this is not very convenient. Usually, pink salmon is cut into steaks or filleted before marinating.
For pickling, prepare a marinade, which necessarily includes salt, sugar, spices and vinegar. Sometimes used instead of vinegar lemon juice. Pickled pink salmon is served as an appetizer, used to make sandwiches or salads.
simple recipe
This is the simplest marinade, it can be used as a "base", adding spices to it to your liking.
- chopped pink salmon - about 1 kg;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- table vinegar - 2 tbsp. l.;
- purified cold water - 0.5 cups.
We cut the peeled pink salmon into pieces 1-1.5 cm thick. If caviar is caught during cutting, it can also be marinated along with the fish. Mix a tablespoon of salt and half a tablespoon of sugar, sprinkle the prepared pieces evenly with this mixture. Shift to the appropriate Plastic container or a glass pan with a lid and put in the refrigerator for 12-24 hours.
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We wash the salted fish under running water, dry it on paper towels, then put it tightly again in a dish with a lid. Prepare the marinade: stir the remaining salt, sugar and vinegar in the water. You can add spices. Pour the marinade over the fish, it is necessary that the liquid covers it completely. We cover the container with a lid and put it again in the cold for 12 hours.
Juicy marinated pink salmon in oil and onion marinade
Adding vegetable oil to the marinade will make the fish especially tender.
- fresh cut pink salmon - about 1 kg;
- salt - 2 tsp;
- sugar - 2 tsp;
- onion - 1 pc.;
- coriander in grains - 1 tsp;
- ground black pepper - 0.5 tsp;
- table vinegar - 2 tbsp. l.;
- vegetable oil - 2 tbsp. l.
Peel the pink salmon and separate the fillet, remove the skin from the fillet and cut it into pieces about 2 cm wide.
Separately, mix salt and sugar, add black pepper and coriander. Mix everything and sprinkle the fillet pieces evenly with the prepared mixture on all sides. Put the pieces in a container with a lid and leave on the table for 1 hour, then place in the refrigerator for 1 day.
Rinse the salted fish with water and dry. Peel the onion and cut into half rings. Mix the fillet pieces with onions. Pour the fish with a bite and oil, mix. Put in the refrigerator for 8-12 hours. During this period, you need to mix the pieces several times.
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