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Lightly salted pink salmon at home
Even from fish that has been sitting in the store for a long time and has been repeatedly frozen, you can prepare an excellent appetizer. For example, pink salmon, which belongs to the salmon family, has flooded all fish counters and is quite budget-friendly. However, lightly salted pink salmon at home is very tasty.
In the proposed salting method, the red fillet of the fish is immersed in a very salty solution, brine, for exactly 2 min., and then subjected to quick freezing. Due to the isothermal reaction of salt and cold, the pink salmon can already be eaten after thawing. But for a more refined taste, it is recommended to soak the fish in a special sauce and dry it.
Preparation time: 6 hours.
Caloric content: 150 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pink salmon - 1 piece (just over a kilogram);
- fine salt - as much as a saturated solution can take;
- sugar - 4 tablespoons.
Coating sauce:
- hot pepper - a pinch;
- black ground pepper - 0.5 teaspoons;
- soy sauce - 70 ml;
- honey - 3 teaspoons;
- orange - 1/2 piece (better not to replace it with lemon, as citric acid will kill the color of the fish).
Preparation
- Wash the pink salmon, wipe it, and remove the head and tail, cleaning the belly.
- Cut the flesh with the skin on both sides of the backbone (if the fish were not too thawed, the skin could be removed, but store-bought pink salmon without skin will simply fall apart).
- Cut the carcasses into 2-3 pieces.
- Process all trimmings, remove the gills, and set aside the whole set for fish soup.
- Pour about a liter of cold water into any container. Add enough salt so that it no longer dissolves after mixing and settles at the bottom. Add sugar.
- Dip the fish in here - if it doesn't sink, that 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 min., and without skin - for 2 min.
- Then place the pink salmon in a single layer on a flat dish.
- Send the preparation to the freezer. In 2-3 hours, the fish will be sufficiently frozen.
- Combine all the ingredients of the sauce, squeezing the juice from half an orange into it.
- Coat the pink salmon on both sides.
- Now the fish just needs to be dried. This can be done simply at room temperature or by using a fan. But the most efficient way is in an electric dryer or dehydrator. Set the temperature to 45 degrees.
- After 3 hours, the lightly salted pink salmon at home with a refined taste will be ready.
To serve, coat 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 pink salmon can also be placed on a festive table - it will perfectly complement sandwiches with butter.
Try it, enjoy your meal!
