Lightly salted coho salmon at home

Even from fish that has been sitting in the store for a long time and has been thawed multiple times, you can make an excellent appetizer. For example, coho salmon, belonging to the salmon family, has flooded all fish counters and is quite budget-friendly. However, lightly salted coho salmon at home turns out to be very tasty.

In the proposed salting method, the red fish fillet is immersed in a very salty solution, brine, for exactly 2 minutes, and then subjected to quick freezing. Due to the isothermal reaction of salt and cold, the coho salmon can be eaten after thawing. However, for a more refined taste, it is recommended to soak the fish in a special sauce and dry it a bit.

Cooking time: 6 hours.

Yield: 3 servings.

Caloric content: 150 kcal per 100 grams of the dish.

Ingredients

• coho salmon - 1 piece (slightly over a kilogram);
• fine salt - as much as a saturated solution takes;
• sugar - 4 tablespoons.

Sauce for coating:

• hot pepper - a pinch;
• black ground pepper - 0.5 teaspoons;
• soy sauce - 70 ml;
• honey - 3 teaspoons;
• orange - 1/2 piece (do not substitute with lemon, as citric acid will kill the color of the fish).

Preparation

1. Wash the coho salmon, wipe it, and after removing the head and tail, clean the belly.

2. On both sides of the backbone, cut the flesh along with the skin (if the fish were not frozen too hard, you could also remove the skin, but store-bought coho salmon without skin will just fall apart).

3. Cut the carcasses into 2-3 pieces.

4. Process all trimmings, remove the gills, and set aside the whole set for fish soup.

5. Pour about a liter of cold water into any container. Add salt until it no longer dissolves after stirring and settles at the bottom. Add sugar.

6. Immerse the fish here - it does not sink, which means the density is good, and the brine is made correctly. From this moment, start timing - keep the pieces with skin in the solution for exactly 2.5 minutes, and without skin for 2 minutes.

7. Next, lay the coho salmon in a single layer on a flat dish.

8. Send the preparation to the freezer. After 2-3 hours, the fish will be sufficiently frozen.

9. Combine all the sauce ingredients, squeezing the juice from half an orange into it.

10. Coat the coho salmon on both sides.

11. Now the fish just needs to be dried. This can be done simply at room temperature, or you can use a fan. But the most efficient way is in an electric dryer or dehydrator. Set the temperature to 45 degrees.

12. After 3 hours, the lightly salted coho salmon at home with exquisite taste will be ready.

For serving, brush the fish with a thin layer of olive oil, cut into portion-sized pieces. This is the best appetizer with beer and croutons. However, such coho salmon can also be served at the festive table - it will pair wonderfully with sandwiches on butter.

Try it, enjoy your meal!