Red meat of delicious salmon - it is very tasty, healthy and beautiful.
The fish will decorate the holiday table and will please the home.
From it you can make canapes or stuffing for pancakes - in any form you will get an amazingly delicious dish.
Knowing how to salt salmon at home, you can enjoy a fresh, mouth-watering fish delicacy at any time.
How to salt salmon at home - general principles of cooking
The sirloin portion of the fish is good for salting, although in principle it is possible to salt the abdomen or steaks separately. If a whole unsqueezed carcass is available, it must be cut into pieces with a very sharp knife. Previously, the fish is washed with cold water, blotted with a paper towel.
Then you need to separate the head, cut the gills, make a long deep cut along the ridge, starting from the head. The idea is to divide the carcass into two halves: one with the spine and one loin. The spine is carefully removed with a knife. Before salting, you need to cut out the fat belly, remove the fins, and cut the carcass into pieces.
You can buy ready-made fillet or steak so as not to mess with the cutting. How to salt salmon at home? Using one of three methods.
1. Dry salting. Prepared fillet should be poured to taste with coarse salt (you can take sea salt), wrapped in paper and stored for 12-14 hours in the refrigerator. Remove the remaining salt with a knife, and send the fish to the table.
2. Quick salting under oppression. Cut a piece into portions (you can take fish scraps), sprinkle with a mixture of salt and sugar, taken in a three to one ratio, put in the refrigerator for six to eight hours under oppression.
3. Pickling in brine. Boil a brine of salt and sugar with the addition of your favorite herbs, vinegar and spices. Pour a piece of fish with chilled and filtered brine, keep it in the refrigerator for one to two days to get salted or well-salted fish.
As additional components for salting fish, you can use lemon, strong alcohol, pepper of various types, herbs, spices. For salting, it is better not to take metal dishes, so as not to give the meat a characteristic aftertaste. A plain plastic food container and a glass container are also good.
Classic salted salmon
Any housewife should know how to salt salmon at home according to the classic recipe. It does not require any effort or intricate ingredients at all: only salt and fish, and dill for a more delicate aroma. The result is amazing, tender, flavorful meat.
Ingredients:
• half a kilo fillet of chopped salmon;
• three tablespoons of coarse salt;
• an incomplete spoonful of sugar;
• a bunch of fresh dill.
Cooking method:
Put the prepared fish on a wooden cutting board.
Finely chop half a bunch of dill.
Prepare a mixture for salting by mixing salt with sugar.
At the bottom of the container, put whole branches of dill.
Rub the fish with salt on all sides, put the skin down in the container.
Cover with chopped dill.
Grate the second piece of fish with salt and sugar, put on top of the first piece, but hide it up.
Cover the salmon with a flat plate and set a little oppression.
Marinate pieces for at least eight hours at room temperature.
Bends to take off, fish rearrange the refrigerator for a day.
Serve the finished fish with lemon, olives, fresh herbs.
Homemade salmon in brine
The most experienced housewives know how to salt salmon at home in a fragrant brine. Thanks to the brine method, the meat is salted evenly and almost instantly. In just two hours, you can enjoy an exquisite appetizer of slightly salted salmon.
Ingredients:
• a pound of salmon fillet;
• two tablespoons of salt;
• two tablespoons of sugar;
• half a liter of water.
Cooking method:
Carefully remove all the bones from the fillet, do not remove the peel.
Bring water to a boil, toss salt and sugar, boil for three minutes to dissolve completely.
Allow the brine to cool.
Place the fish in a container for salting and pour cooled brine.
Two hours later, the salted fish is ready. A piece can be removed from the brine, dried with a paper towel and used for refreshments.
Homemade salted salmon in honey
Honey salmon is not only unusual, original, but also very tasty. How to salt salmon at home using honey? Very simple. A bee treat will replace regular sugar and give the fish a light summer flavor.
Ingredients:
• kilogram of red fish fillet;
• three tablespoons of salt;
• a tablespoon of flower honey.
Cooking method:
Prepare a piece of fish.
In a cup, carefully grind coarse salt and honey.
Coat a piece of fish with a mixture on all sides, trying to soak the meat as best as possible.
Roll the fish roll and put in a glass dish with a lid.
Keep the container in the refrigerator for at least 24 hours.
Then you need to turn the fish roll so that it is loaded into the formed brine with the other side.
Put the salmon in the refrigerator again.
Repeat the procedure again.
Three days later, the fish is ready to eat.
Salted homemade spicy salmon
A quick recipe for salting salmon at home from those that are carefully stored in family cookbooks. The delicious spicy aroma and pungent taste of this fish are remembered for a lifetime.
Ingredients:
• kilogram piece of salmon;
• three tablespoons of coarse salt;
• ten peas of black pepper;
• three bay leaves;
• a tablespoon of ordinary nine percent vinegar;
• medium onion;
• three tablespoons of vegetable oil;
• half a liter of water.
Cooking method:
Cut the fish into fillets and cut into several large pieces.
Put the fish in a salting container.
Boil the water, dissolve the salt in it and cool.
Pour the fish with brine, cover with a plate and put light oppression.
Leave the fish under load for two hours.
Drain the brine.
Separately, prepare the vinegar solution by stirring a spoonful of vinegar in a glass of water.
Pour fish in vinegar for five minutes.
Chop the onion into rings.
Pour on fish onion, add oil, add peppercorns, mix everything and leave alone for half an hour.
After half an hour, slightly salted fish can be eaten.
Homemade salmon in allspice
White pepper, sea salt, sweet peas - a great company for pale pink salmon. It turns out perfectly delicious, fragrant, tender. Such a fish is good both on a sandwich and in pancakes.
Ingredients:
• kilogram of fillet;
• six tablespoons of coarse salt;
• ten peas of allspice;
• a tablespoon of white ground pepper;
• five bay leaves.
Cooking method:
Spread a large piece of cling film on the table.
Pour a layer of salt on it, two bay leaves, five peas of pepper.
Put the prepared piece of fish on a spread plastic wrap skin down.
Pour fish with the rest of the salt, put on top the third bay leaf, the remaining peas.
Tightly wrap a piece in film, put in a container and salt for 24 hours in the refrigerator.
After a day, get, finely chop, sprinkle with white pepper and serve.
Home-made salmon in vodka
Dense, flavorful, tasty meat is a gourmet's dream. Strong vodka gives red meat a special taste. Salting salmon at home in this way occurs in less than a day.
Ingredients:
• a pound of salmon fillet;
• two tablespoons of salt;
• one and a half tablespoons of sugar boats;
• 30 ml of good vodka.
Cooking method:
Prepare salmon.
Take out all the bones.
Mix salt with sugar.
Grate a piece on both sides with a salting mixture.
Put in a container.
Sprinkle meat with vodka.
Remove to the top on the shelf of the refrigerator 12 hours.
Homemade salmon in lemon juice
Lemon perfectly sets off the aroma of fish and removes its excessive fat content. A delicious recipe for salting salmon at home.
Ingredients:
• kilogram of salmon;
• two tablespoons of lemon juice;
• six peas of allspice;
• two peas of black pepper;
• two bay leaves;
• litere of water.
Cooking method:
Wash the fish, dry with a paper towel.
Cut a piece into very thin slices (do not cut the skin).
Boil water with pepper and bay leaf.
Cool and strain.
Squeeze the juice from fresh lemon and add to the cooled brine.
Place the fish slices in any plastic container or glass jar, completely pour over the prepared brine.
Day salt in the refrigerator.
How to salt salmon at home - tricks and useful tips
To salt the salmon at home, it is recommended to take a chilled carcass or cooked filet. If not possible, frozen fish is also suitable. It will turn out no less tasty, tender, aromatic meat. Thaw it at room temperature, without the use of water, away from heat sources.
Salmon is very oily, so it is unrealistic to salt it. The fish will pick up salt exactly as much as it needs, and evenly soak in juice and brine.
If there is still a lot of salt, its excess can easily be washed off with running cold water. You can soak the salted pieces in cold water, bay the fish for about fifteen minutes. The washed meat must be blotted with a paper or ordinary towel.
For salting salmon at home, those spices that you like are suitable. Fresh dill, lemon, caraway seeds, bay leaves, cloves are especially well combined with red meat.
If the slices are cut thin enough, they will pickle in literally two hours. This is very convenient if you learn about the arrival of sudden guests shortly before their arrival. In any case, you can treat them to canapes or sandwiches with a little salt.
When salting red fish, all its beneficial qualities, substances, amino acids are preserved. Lightly salted salmon is no less healthy than fresh, cooked at the time or in the oven. It has a lot of useful trace elements.
You need to know not only how to salt salmon at home, but also how to properly store the product. In the refrigerator, salting can be stored for up to ten days, hermetically packed. A piece of salted fish should be placed on a linen or cotton cloth saturated with a weak solution of vinegar, wrapped tightly, put in a plastic film or bag so that air does not penetrate there. Perfectly stored fish in such packaging and in the freezer.
Salted fish can be stored for a longer time, up to a month. A piece must be cut into thin slices, fill them with a glass jar, laying in layers. Sprinkle each layer with pepper or other spices to taste. Pour everything with olive or sunflower oil, put in the refrigerator. In this form, the fish will stand for at least a month.
An even longer shelf life is with frozen salted salmon. Cut the prepared salting into medium pieces, thoroughly blot with a paper or woven towel so that excess moisture is absorbed. Pack fish pieces in a film, place in a plastic bag, and then in the freezer. Fish is stored without loss of nutritional value and taste for up to four to five months.
