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Salted pink salmon for salmon

0
840
Kitchen European
Calorie content 114.2 kcal
Portions 4 port.
Cooking time 10 h.
Proteins * 20.5 g
Fats * 8.3 gr.
Carbohydrates* gr.
* per 100 gr. product
Salted pink salmon for salmon
Content

These two fish differ from each other primarily in price. However, you can easily make a tender delicate fish like salmon from dry pink salmon using home salting. Fish can be used both chilled and previously thawed.

Ingredients

Cooking process

step 1 out of 7
Defrost fish and wash.
step 2 out of 7
Cut the pink salmon into layers, remove the bones and remove the skin. Cut large pieces of fish into portioned fillets (about 4-5 cm wide).
step 3 out of 7
For brine, add 5 tbsp. l. salt into cold purified water from the filter. Stir until the salt dissolves.
step 4 out of 7
Put the pink salmon fillet in the resulting brine. The fish should be completely covered with it. If necessary, you can use oppression. Salt pink salmon 35-40 minutes.
step 5 out of 7
After the specified time has elapsed, remove the fish from the brine and pat dry with paper towels. Put the fillet in a container for salting, you can in several layers.
step 6 out of 7
Pour fish pieces with so much odorless vegetable oil that the upper pieces are at least half immersed in it. You don't need to spare oil.
step 7 out of 7
Close the container with a lid, refrigerate for 8-10 hours. Use in salads, sandwiches, and also as a stand-alone snack.

Bon Appetit!

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