Fish is always present in our diet. And most often on our tables there is pink salmon. It is fried, baked in the oven, cooked in batter. But our conversation will be about how to salt pink salmon.
There are a large number of ways by which this can be done. We will consider several options. And here is one of them.
You will need two fish. They need to be cleaned, not letting pink salmon completely defrost. In this case, the peel should not be removed, it is enough just to remove all the insides. Of course, you can buy already gutted fish. However, you still have to get rid of all the bones, and only after that thoroughly rinse the pink salmon.
Now the carcasses of the fish should be dried on a napkin, and then proceed directly to salting. For this purpose, it is necessary to prepare a curing mixture.
Procedure. Combine ground red pepper, sugar and salt in a bowl in a ratio: for one kilogram of fish - two tablespoons of salt, one tablespoon of sugar and half a teaspoon of pepper. Now take another bowl in which pour the vegetable oil.
Cut pink salmon into portioned slices, soak them in oil, and then grate them with the curing mixture prepared previously as best as possible. Put all the portioned slices in layers interspersed with onion rings in a pan, and pour a small amount of vegetable oil on top. Cover the pan with a lid and place it in the refrigerator. After three to four days, the fish can already be served at the table and enjoy its unsurpassed taste.
This is only one option on how to salt pink salmon. There are also such methods, thanks to which salting itself is significantly reduced in time. So, how to salt pink salmon at home, while accelerating this process.
You will need one fresh-frozen pink salmon, one tablespoon of sugar, two tablespoons of coarse salt, half a lemon and eight olives. In addition to these ingredients, you will need ground red and black pepper, mustard seed, paprika, dried herbs and the same garlic. All these spices are taken solely at your discretion, depending on tastes and preferences, but not more than ten grams in general.
Now directly on how to salt pink salmon. Clean the fish from guts and scales. Separate the fins and head from it. Sprinkle with a mixture of sugar and salt, and quite plentifully. Mix all the spices in advance and grate the fish with them. At the moment, use only half the spice mix.
Place the salted pink salmon in a bowl, and sprinkle it on top with the rest of the seasoning. Cover and refrigerate for twelve hours.
It's time to discover one little secret. If you want your fish to not decay and have a beautiful shape, then before putting it in a bowl, wrap the pink salmon with a cotton cloth: it absorbs all the excess liquid.
Serving pink salted salmon at home, cut it in portions, garnish with lemon slices, olives and onion rings. All this will only further emphasize the impeccable taste of the fish.
You will not believe it, but there is another option for how to salt pink salmon in just two hours. We will specially announce this recipe for those who do not have much patience and are not able to wait for several hours, or even days.
Consider the method of salting pink salmon in brine. By the way, this option is suitable for herring and mackerel. But, unlike pink salmon, these fish should not remove their skin and remove small bones.
But back to our fish. Cut slightly thawed pink salmon into fillets, which are then cut into slices no more than half a centimeter thick. Prepare a brine from one glass of water, four tablespoons of salt and the same amount of sugar. Immerse the prepared pieces of fish in it and leave them there for two hours. After this time, you can safely enjoy the incredibly delicious pink salted salted in such a short time with your own hands.
Good appetite!