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Ingredients for making salmon salted
- Pink salmon fillet 1 kilogram
- Salt 2 tablespoons
- Sugar 1 tablespoon
- Main Ingredients
Bowl, cutting board, disposable paper towels, canvas.
Cooking salmon salted:
Step 1: Prepare the fillet of pink salmon.
Rinse the pink salmon fillet properly. I’ll clarify, just in case, that we need a clean fillet without bones and skin, so just get rid of all this.
Remove excess moisture from the freshly washed fish by wiping it thoroughly with disposable paper towels. Fillets should never be wet, so you can even wrap pink salmon with a towel and let it lie down like that.
Step 2: Fill the pink salmon fillet.
So you should definitely get two filet halves. You can take two whole pieces or cut one large fillet in half.
After cleaning, weigh pink salmon to know how much spice you need.
In a separate bowl, mix the right amount of salt and granulated sugar. Sprinkle the fish fillet with the resulting mixture, processing the meat from all sides. Then fold the two halves of the fillet on top of each other, wrap them in canvas and put in the refrigerator.
Salted pink salmon will be ready in a day. Rinse excess salt and sugar with fillet before serving.
Step 3: Serve the salted pink salmon.
That’s what’s what, and salted pink salmon can always be found. At the festive table, it will be an excellent cold snack, and if desired, you can even roll rolls out of it, stuffing them with cheese. On a typical day with salted fish, you can make sandwiches or simply cut the humpback salmon into thin slices and serve it on a separate dish for lunch or dinner.
Enjoy your meal!
- According to this recipe, you can pickle any red fish: salmon, salmon; not just pink salmon.
- Our site also provides another interesting recipe for salting red fish, be sure to check it out.
- To save the meat of pink salmon (and any large fish) from the bones, just get them with tweezers, then you will always have a beautiful and neat fillet on the table.