Pink salmon is one of the species of the salmon family and is considered the most valuable species of commercial fish. It has very tasty tender meat, which is easy to fry, boil and pickle. Therefore, those who like to eat slices of pale pink fish with olives and lemon are often worried about the question: "How delicious to pickle pink salmon so that the table turns from everyday to festive?"
Fish preparation
- First you need to prepare the carcass. Rinse it thoroughly, cut the abdomen with a sharp knife from the anal fin to the head and pull out all the insides.
- Cut off the tail and head of the fish, remove the spine and fins. Wash the carcass again and lightly dry with a napkin. You will end up with two clean, skin-on red fish fillets, fully prepared for salting.
- They can be left as is or additionally divided into portions. After that, you need to decide how to pickle pink salmon. At home, this can be done both dry and in brine.
Ambassador dry way
Let's first consider the option of how to pickle pink salmon at home with dry salting. This is the simplest and fast way, but you will get great pleasure from the most delicate taste of fish. You will need sugar, salt and some sunflower oil. Prepare in advance the dishes where the fish will be salted. It is desirable that the container be enameled or glass. Do not use aluminum to avoid oxidation. Pour some sunflower oil into the bottom of the bowl. Mix sugar with coarse salt in a ratio of 1: 2, add spices if desired, but do not overdo it. Sprinkle with the prepared mixture and lightly grate the fillet pieces. Carefully place the fish in a pre-prepared dish. Top with a thin layer of olive or sunflower oil. Cover the container with the fish with a lid and leave in the kitchen to infuse for about an hour and a half. Then put in the refrigerator for a day. In one day cold appetizer pink salmon is ready!
Pink salmon in brine
One more great way cooking red fish will tell you how to pickle pink salmon in brine. The recipe is just great! The fish turns out very juicy and incredibly tasty, without any extraneous spices. Exceptionally rich light-salted taste of pink salmon!
Required products
For 1 kg salmon fillet you will need:
- 1/2 l of water;
- 1 tablespoon of vinegar;
- 100 g of salt;
- 50 g sugar.
Cooking method
You must first boil water and stir salt in it, add vinegar. Let this saturated solution cool to room temperature, then fill it with fish. Hold the dish with pink salmon for an hour or two in the kitchen, and then move it to the refrigerator for two days. After this time, try a piece of fish. If it seems to you a little undersalted - just leave it for another day in brine. Then drain the brine, put the fillet on a plate and lightly sprinkle olive oil. Can be garnished with dill, lettuce or green onion. Your pink salmon dish is ready and ready to serve! Now you also have knowledge on how to pickle pink salmon at home. And guests and households will definitely appreciate your culinary skills, because the fish you cook will be much more appetizing than store-bought!
Pink salmon in cooking is used in the preparation of soups, second courses and for salting. However, when heat treatment the fish is dry. Salted pink salmon combined with various ingredients (lemon, mustard, honey, orange and others) allows you to achieve the same delicate taste as that of more expensive salmon. For salting, they mainly use fillets, cutting the carcass of the fish into pieces, but you can cook it whole.
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Classic way
Ingredients:
- pink salmon fillet - 1 kg;
- vegetable oil - 100 ml;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.
Cooking:
Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of cooking without the use of preservatives and flavorings. This recipe is notable for the absence of additional spices.
The calorie content of salted pink salmon is 169 kcal / 100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices with sugar give it a delicate taste and aroma. In Japan, for salting pink salmon, it is used sea salt. It is believed that it makes the taste of fish more natural.
There are several basic methods for preparing salted pink salmon at home:
- rubbing with salt in a dry state (dry method);
- soaking for a short time in a salt solution (salted pink salmon);
- aging in a marinade with the addition of spices and herbs (spicy salting);
- salting in oil.
Quick salting
Ingredients:
- pink salmon - 1 pc. (weighing 1-1.2 kg);
- salt - 2 tbsp. l.;
- sugar - 2 tbsp. l.;
- coriander - 4 pcs.;
- black allspice peas - 4 pcs.;
- vegetable oil - 2 tbsp. l.
Cooking:
- 1. Defrost pink salmon. If necessary, butcher it: rip open the abdomen, remove the insides, cut off the tail, head, fins, peel off the scales. Rinse the fish inside and out. You can leave the skin on.
- 2. Separate the fish fillet from the ridge, cut into bars 3 cm thick across the ridge.
- 3. Pour salt, sugar, add coriander, peppercorns, mix them.
- 4. In another dish with a flat bottom, put 1 layer of fish, sprinkle with spices, pour over with oil, cover and place in the refrigerator. Salted pink salmon can be eaten after 18-20 hours.
Salting for 1 hour
Ingredients:
- fish fillet - 800 g;
- boiled water - 1 l;
- salt - 4-5 tbsp. l.;
- olive oil - 5 tbsp. l.
Cooking:
- 1. Defrost freshly frozen fish fillet at room temperature, but not completely, so that it is easier to cut it with a knife. Wash and cut it like in the first step by step recipe.
- 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp. l. salt. Put the pieces of fish in the brine for 10-15 minutes.
- 3. Place the salted fish in layers in another pan, pour each of them with oil.
- 4. Remove pink salmon in the refrigerator for half an hour.
Fish according to this step-by-step recipe cooks very quickly and has incomparable taste. You can pickle it immediately an hour before the arrival of guests, and then serve it on the table in the form of tartlets, sandwiches, a la carte snack or use in salads.
Checking the salt concentration in water is done using potatoes - for this you need to peel a potato the size of egg and put it in the water. If it floats, then the brine is cooked correctly.
In brine with sugar
Ingredients:
- fresh salmon fillet - 1 kg;
- sugar - 200 g;
- salt - 200 g;
- boiled water - 1 l.
Cooking:
- 1. Cut the fillet into pieces, as in previous recipes.
- 2. Pour water into a deep bowl, mix and dissolve the salt and sugar.
- 3. Put the fish in the brine and soak for 3-4 hours.
- 4. Drain the liquid, serve pink salmon on the table.
The large amount of sugar used in this recipe gives the fish a piquant taste. Using powdered sugar pink salmon is more tender.
In the salmon
Ingredients:
- pink salmon (or other red fish) fresh or frozen - 1 medium-sized carcass (1-3 kg);
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- dried dill - 1 tbsp. l.;
- garlic - 2 cloves;
- ground black pepper - to taste.
Cooking:
- 1. Wash and clean the fish from scales. Make incisions, pull out the ridge and large bones, wash.
- 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Grate the pink salmon inside and out.
- 3. Squeeze the garlic in the press, distribute it over the carcass, sprinkle with dill.
- 4. Wrap pink salmon in canvas or parchment, place in a plastic bag.
- 5. Put fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done as a whole or in pieces. Before eating, the fish is cleaned of salt.
With vodka
Ingredients:
- pink salmon fillet - 1-1.2 kg;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- vodka - 50 ml.
Cooking:
- 1. Mix salt and sugar in a bowl or plate.
- 2. Cut the fillet into large flat pieces of 5-7 cm.
- 3. Rub each slice with a mixture of sugar and salt.
- 4. Put the fish in 1 layer in a flat dish and pour vodka over it.
- 5. Put oppression in pieces and put in the refrigerator overnight.
- 6. The next morning, the snack is ready to eat.
To deliciously salt pink salmon, you need to use vodka, and not others. alcoholic drinks. When finished, the smell of alcohol is no longer felt, and the texture of the fish is tender and dense, with well-salted flesh. You can additionally put your favorite spices and herbs in the pickling mixture.
in a lemon
Ingredients:
- pink salmon fillet - 1 kg;
- lemon - 1 pc.;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- sunflower oil - ½ tbsp.
Cooking:
- 1. Wash, dry and cut the fillet into thin slices.
- 2. Mix sugar with salt, rub the fish with them.
- 3. Wash the lemon, cut into half rings with the zest.
- 4. Put the fish and lemon into the salting container, alternating their layers. The top layer should be covered with lemon.
- 5. Pour in the oil, close the container and refrigerate for 1 day.
thanks to the lemon slightly salted pink salmon well saturated with marinade and acquires a very delicate taste.
In mustard sauce
Ingredients:
- pink salmon fillet - 1 kg;
- mustard powder - 1 tbsp. l.;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- vinegar 9% - 1 tbsp. l.;
- vegetable oil - 200 ml;
- boiled water - 300 ml.
Cooking:
- 1. Prepare the fillet, as in the classic step-by-step recipe.
- 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
- 3. Put the pieces of fish in the brine, press down with oppression and marinate for 3-5 hours in the refrigerator.
- 4. Transfer the finished dish to a jar and pour oil over it.
The taste of such fish is more like pickled pink salmon, since the recipe contains vinegar, and thanks to mustard, the dish is especially tender and juicy.
with lime
Ingredients:
- pink salmon fillet - 1 kg;
- lime - 3 pcs.;
- salt - 2 tbsp. l.;
- white pepper - 1 pinch.
Cooking:
- 1. Salt the fillet, as in the classic recipe.
- 2. Wash the lime, remove the peel, grate it, and chop the pulp and chop in a blender.
- 3. Mix lime gruel with zest, salt and pepper.
- 4. Cut pink salmon into thin slices, place in a container, spread lime mixture on top. Marinate in the refrigerator overnight.
The combination of lime (or lemon) flavor with pink salmon is very harmonious. Additionally, before marinating, the fish can be greased with a thin layer. mustard sauce or add spices, and for greater juiciness, after salting, pour vegetable oil. Such a dish has a refined, amazing taste.
With tangerines
Ingredients:
- tangerine - 4 pcs.;
- pink salmon fillet - 1 kg;
- salt - 2 tbsp. l.
Cooking:
- 1. Prepare the fillet as usual: wash, dry, cut into slices.
- 2. Wash tangerines, peel, divide into slices, chop each of them into slices 0.5 cm thick.
- 3. Put the fish on the bottom of the salting container, sprinkle it with salt, lay out half of the tangerines, then repeat the layers.
- 4. Close curing dishes, put in the refrigerator for pickling for 1 day.
Tangerines can be replaced in this recipe for 2 pcs. oranges. During pickling, fruits release juice, the fish is saturated with it and acquires a unique taste and aroma. Pink salmon is juicy and tender.
With onions in 2 hours
Ingredients:
- pink salmon fillet - 0.5 kg;
- onion - 1-2 pcs.;
- vinegar 9% - 2 tbsp. l.;
- vegetable oil - ½ tbsp.;
- salt - 1 tbsp. l.
Cooking:
- 1. Wash the fillet, dry it, cut into thin pieces of 0.5 cm thick, put in a bowl and sprinkle with salt.
- 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, stand for 5 minutes, drain the boiling water.
- 3. Add vinegar to a cup with onions, mix, pour in vegetable oil. Divide the mass into 2 equal parts.
- 4. First put pink salmon in the container, then half of the onion, repeat the laying of the layers. Pour the rest of the oil from the onion bowl.
- 5. Close the container, put in the refrigerator to pickle for 3 hours.
Pink salmon with onions, cooked in 2 hours, has piquant taste. Faster salting is provided by the addition of vinegar. Instead of the usual table vinegar it is allowed to use apple, wine or rice. This dish will keep for 3 days in the refrigerator.
With mustard and coriander
Ingredients:
- pink salmon - 1 carcass;
- mustard - 3 tbsp. l.;
- sugar - 2 tbsp. l.;
- salt - 2 tbsp. l.;
- ground coriander - ½ tsp;
- vegetable oil - 5 tbsp. l.
Cooking:
- 1. Wash, clean and cut the fish into 2 fillets.
- 2. Mix coriander in a cup with salt and sugar.
- 3. Sprinkle the fillet pieces with the prepared mixture.
- 4. Pour vegetable oil into a cup, add mustard and stir.
- 5. Put 1 fillet into the container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
- 6. Seal tightly, put in the refrigerator for 6 hours, then swap the fillet pieces and marinate for another 12 hours.
- 7. Before serving snacks on the table, dry the fillets with napkins and cut into pieces.
Thanks to the use of mustard and coriander, the appetizer acquires original taste. For more piquancy, mustard can be used mixed with mustard seeds.
With oranges and honey sauce
Ingredients:
- pink salmon fillet - 1 kg;
- orange - 2 pcs.;
- salt - 2 tbsp. l.;
- dill - 1 bunch;
- lemon juice - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- olives - 4-5 pcs.
For sauce:
- honey - 20 g;
- mustard - 20 g;
- vinegar - 20 g;
- vegetable oil - 40 g.
Cooking:
- 1. Prepare the fillet, as in the classic step-by-step recipe. Grate with a mixture of sugar and salt.
- 2. Wash the orange, peel, cut into half rings.
- 3. Finely chop the greens.
- 4. Transfer the fish with oranges to a container, sprinkle with dill.
- 5. Close the container, store in the refrigerator for a day.
- 6. Mix honey, mustard and vinegar to make a sauce.
- 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with olives or olives, sprigs of greenery. Serve the sauce in a separate bowl.
Honey can also be used as a marinade in 3 ways:
- from soy sauce(2 tablespoons of honey and 100 ml of sauce);
- with mustard and hot pepper(1 tbsp. mustard, 2 tbsp. honey, 1 pinch of pepper);
- with lemon (2 tablespoons of honey and freshly squeezed juice of 1 lemon).
Pieces of pink salmon are smeared with marinade and kept in the refrigerator for 1 day.
In oil, "under the salmon"
Ingredients:
- fresh-frozen pink salmon - 1 carcass (0.8-1 kg);
- sea salt or table salt - 4-5 tbsp. l.;
- boiled water - 1 l;
- vegetable oil - 100 ml.
Cooking:
- 1. Prepare the fish as in the recipe quick salting. Cut the fillet into portions.
- 2. Dissolve salt in water. The brine must be concentrated. His readiness to check with raw egg- lower into the liquid, if it pops up, then everything is done correctly.
- 3. Put pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Keep for half an hour.
- 4. Rinse the fillets in water, put in a colander or dry with paper towels.
- 5. Place pink salmon in a dish for salting and pour oil, close it and refrigerate for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.
Pink salmon in oil is especially juicy, soft and tasty. By itself, this fish is rather dry, but when cooked according to this recipe, it becomes similar to trout or salmon.
In spicy mustard brine
Ingredients:
- pink salmon fillet - 1 kg;
- salt - 3 tbsp. l.;
- sugar - 1 tbsp. l.;
- powder mustard (or its seeds) - 1 tbsp. l.;
- bay leaf - 1 pc.;
- black allspice - 5 pcs.
Cooking:
- 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
- 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients more quickly.
- 3. Cool the brine to room temperature, pour over the fish.
- 4. Cover with a lid or a flat plate, put the weight and keep for 6-12 hours in the refrigerator.
In such a brine, salting pink salmon is allowed as a whole, but in pieces it turns out faster. When salting, you can add chopped onions and herbs, they will add more spiciness and piquancy to the appetizer.
Salting after freezing and thawing
Ingredients:
- pink salmon - 1 kg;
- salt - 4 tbsp. l.;
- sugar - 1 tbsp. l.
Cooking:
- 1. Wash pink salmon, cut, cut into pieces.
- 2. Combine sugar with salt.
- 3. Rub the pieces well with this mixture.
- 4. Put the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.
The increased amount of salt in this product will help salt pink salmon stronger and faster.
With repeated freezing and thawing, the fish loses its taste and useful qualities because ice destroys muscle fibers. It is not difficult to determine such a carcass - the bones are separated from it much more easily than from a freshly frozen one.
A quick way to "wet salt" in a spicy marinade
Ingredients:
- pink salmon carcass - 1 pc.;
- sugar - 2 tbsp. l.;
- salt - 3 tbsp. l.;
- boiled water - 1 liter;
- black peppercorns - 10 pcs.;
- vegetable oil - 3 tbsp. l.;
- bay leaf - 1 pc.
Cooking:
- 1. Cut and wash the fish. Cut into pieces 3-5 cm in size, put in a container or jar.
- 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
- 3. Pour marinade over pink salmon, put it in the refrigerator for 12 hours.
- 4. Serve on the table, dousing the fish with vegetable oil and garnishing with chopped herbs.
Whole salting
Ingredients:
- pink salmon carcass - 1 pc. (1 kg);
- sugar - 2 tbsp. l.;
- salt - 3 tbsp. l.;
- black peppercorns - 6 pcs.;
- bay leaf - 2 pcs.
Cooking:
- 1. Defrost and cut the carcass, rinse in running water, dry, peel, divide into 2 loin parts.
- 2. Combine salt and pepper.
- 3. Roll the fish in this mixture on all sides, put in a dish for salting, adding bay leaves.
- 4. Cover and salt the pink salmon in the refrigerator for a day.
- 5. If the fish is a bit dry, cut into portions, put in a jar, pour vegetable oil and keep another 12 hours in the refrigerator.
The fillet is salted faster. You can salt the whole carcass, for this they prepare strong brine with the addition of sugar, vinegar and spices and salt pink salmon for 1-2 days in the refrigerator.
With spicy sauce
Ingredients:
- pink salmon carcass - 1 pc. (1 kg);
- sugar - 1 tbsp. l.;
- salt - 100 g;
- orange - 2 pcs.;
- dill - 1 bunch;
- seeds french mustard- 20 g;
- honey - 20 g;
- vinegar - 20 g;
- olive oil - 40 g.
Cooking:
- 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
- 2. Wash oranges, cut into thin slices.
- 3. Mix sugar and salt in a bowl and rub the fish with them.
- 4. Put the pieces of pink salmon in a dish for salting, sprinkle with dill on top, put the chopped orange.
- 5. Salt the fish in the refrigerator for 1 day.
- 6. Mix mustard, honey, vinegar and oil in a bowl.
- 7. Serve the fish on the table along with the sauce.
Salting pink salmon milk
Ingredients:
- milk - 500 g;
- sugar - 20 g;
- salt - 20 g.
Cooking:
- 1. Wash and dry fish milk with paper towels.
- 2. Place them in a container, add salt, sugar (you can add spices and spices to taste), close the lid and shake several times to mix everything well.
- 3. Put in the refrigerator for 2 days.
Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onion and black allspice. In this case, you get a more interesting, rich taste. When serving, milk is decorated with greens and lemon slices.
- mustard seeds - 2 tsp;
- feta cheese - 100 g;
- lemon juice, dill - to taste.
Cooking:
- 1. Wash the lettuce, put it in a colander so that the water is glass, then spread it on a dish.
- 2. Hard boil eggs, peel, cut into quarters.
- 3. Wash the tomatoes and cut into slices.
- 4. Cut the cheese into cubes.
- 5. Finely chop the dill with a knife.
- 6. Chop the onion into rings or half rings.
- 7. Mix mustard, oil and dill in a cup.
- 8. Cut the salted pink salmon into cubes.
- 9. Mix and put eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.
For more spiciness, you can add ground pepper and juice of ½ lemon.
Appetizer with cheese
Ingredients:
- salted pink salmon - 200 g;
- cheese - 100 g;
- pitted olives - 1 can;
- mayonnaise - 2 tbsp. l.;
- egg - 1 pc.;
- skewers (toothpicks) - by the number of servings;
- greens, lettuce - to taste.
Cooking:
- 1. Boil an egg, peel it.
- 2. Grind cheese and egg on a grater.
- 3. Cut the greens.
- 4. Mix the egg, cheese, mayonnaise and herbs. Slice salted fish thin wide stripes.
- 5. In the middle of each piece of pink salmon, put cheese filling, wrap in a small roll.
- 6. Pierce the olive with a skewer, then thread it into the fish roll, fixing its edges from unwinding.
- 7. Put lettuce leaves and rolls on a dish.
Appetizer with lavash
Ingredients:
- pita bread - 2 pcs.;
- salted salmon - 300 g;
- cream cheese- 50 g;
- dill - to taste.
Cooking:
- 1. Cut pink salmon, as in the previous recipe.
- 2. Grease pita bread with cream cheese. If the cheese is thick, then mix it in a blender with a small amount mayonnaise.
- 3. Grind dill.
- 4. Sprinkle the surface of the pita bread with dill, put the pink salmon, roll into a roll.
- 5. Place the roll in freezer refrigerator for 15 minutes so that it "grabs".
- 6. Cut the roll obliquely into slices 2-3 cm thick.
Such a dish will decorate the festive table, and the use Armenian lavash goes well with fish tasty snack.
Tartlets
Ingredients:
- tartlets - 20 pcs.;
- salted pink salmon - 200 g;
- egg - 2 pcs.;
- cream cheese or mayonnaise - 80 g;
- cucumber - 1 pc.;
- greens and olives - for decoration.
Cooking:
- 1. Boil eggs, peel, chop on a grater with small holes.
- 2. Fish and fresh cucumber cut into small cubes.
- 3. Mix the resulting components, season with cream cheese or mayonnaise.
- 4. Arrange the filling in tartlets, decorate with herbs, place 1 olive in the center.
Olives and red caviar can also be used as a decoration, so the tartlets look even more impressive on the festive table.
When choosing fish and cutting it for salting, you must adhere to the following recommendations:
Experienced housewives are guided by the following salting rules:
- Salt should be used plain, not iodized.
- In order for the fish to have a natural flavor, you should salt it in a glass dish.
- Ready snacks should be stored in the refrigerator. You do not need to put it in the freezer, because after defrosting the fish will be tasteless.
- It is necessary to use oppression (or weight), which allows the carcass to marinate more evenly and faster.
- To salt pink salmon as a whole (uncut), it must be rubbed with salt, salt should also be poured into the mouth and gills and a strong saline solution into the abdomen (using a syringe).
- If the fish turns out to be too salty, then just before eating it should be soaked in water or milk for 2 hours.
- To salt pink salmon, it is better to use coarse salt. It draws moisture out of the fish better than small ones.
- The main proportion for the preparation of brine should be considered as follows - 1 part sugar and 3 parts salt.
- Salting pink salmon for more than 3 days is not recommended. The longer the fish is in the solution, the more salty it becomes.
The following seasonings go well with pink salmon meat:
- dill and parsley;
- thyme;
- black and white ground pepper;
- basil;
- allspice peas;
- rosemary;
- horseradish;
- garlic;
- Bay leaf;
- vinegar;
- mustard.
Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will compete with them. To meet your budget and be sure of the quality of the salinity, you can choose the fish and cook it yourself. And how to salt pink salmon at home is described in our article.
Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. low calorie and low cost make it a particularly attractive red fish. During heat treatment, especially when frying, it will lose some of its nutritional value. To preserve the vitamins in the maximum volume, it is better to bake or pickle it. Salting pink salmon is a quick way to cook a fish that will become a table decoration and retain its taste and nutritional properties for a long time.
- Choose a quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and whole fins. Frozen carcasses must have a certificate indicating the location of the catch and the expiration date, but it will be possible to fully verify the quality only after defrosting.
- It is better not to buy ready-made pink salmon fillet, especially in unverified places, as unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
- Frozen fish is best thawed on the bottom shelf of the refrigerator. Defrosting in water or in water will damage the fibers and lose nutrients.
- For salting, you will need dishes made of glass, plastic or clay. A metal container exposed to salt can spoil the taste and appearance fishes.
- The appearance of the product can be spoiled by iodized salt, so it is better to use ordinary rock salt.
- Due to the tender and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
- Already finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil taste qualities salt salmon.
- If the fish is too well salted and seems over-salted, you can pour it chilled boiled water and leave for a few minutes.
- Salted fish will keep in the refrigerator for several days. For better preservation, the pieces must be lubricated with vegetable oil.
How delicious to salt pink salmon and how to properly cut it?
- Wash the fish and clean the scales.
- Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. From these "waste" you get a delicious ear.
- Cut open the belly and remove the innards.
- If there is caviar in the belly, it can also be salted.
- You can cut the fish into any pieces you like. To remove the skin or not is also at the discretion.
Salting pink salmon at home can occur in two ways: wet, using marinade or brine, and dry, using only salt and spices.
For dry salting, it is better not to remove the skin from pink salmon, and use coarse salt. In this way, the fish will be salted quickly.
Ingredients:
- pink salmon fillet - 1 kg;
- salt - 4 tablespoons;
- sugar and spices as desired.
How to pickle pink salmon at home?
- Cut the prepared fish into large pieces and remove small bones.
- Sprinkle the pieces with salt and fold the salted meat to each other.
- Wrap the pieces in cotton cloth and place on a wooden board in the refrigerator.
- You can also put the fish wrapped in a cloth in a glass dish and press down with a jar of water or a saucepan.
- During the night, the fish will have time to salt. Put away extra salt and rinse gently with water.
Ambassador of pink salmon for salmon
To make pink salmon fatter, vegetable oil is used in the recipe. prepared according to this simple recipe fish differs little from salmon.
- pink salmon - 1 kg;
- lemon juice - 1 tablespoon;
- salt - 2 tablespoons;
- bay leaf - 1 piece;
- sugar - 1 tablespoon;
- vegetable oil - 2 tablespoons;
- peppercorns - 10-12 pieces.
How to salt pink salmon with butter?
- Prepare the fillet, cut it thinly and place it in a salting container.
- Add lemon juice to the fillet and mix.
- Top with pepper, sugar, salt and chopped bay leaf.
- Put the fish in the refrigerator for 24 hours, crushing it with oppression.
- After a day, grease the pieces with oil and try.
in the marinade
An excellent option for cooking salted pink salmon at home is to use marinade.
- pink salmon - 5 steaks;
- sugar - 1 tablespoon;
- water - 0.5 l;
- salt - 2 tablespoons;
- peppercorns - 5 pieces;
- bay leaf - 4 pieces;
- rast. oil - 3 tablespoons.
How to pickle pink salmon at home?
- Put the prepared steaks in a bowl and add spices.
- For the marinade, boil water, add salt, sugar, cool to room temperature.
- Pour the marinade over the fish so that it is completely in the water.
- Close the container and put it in a cold place for one day.
- Remove salmon from marinade and drizzle with oil to soften.
After freezing, the fish loses some of its useful properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which probably affected its quality. High-quality fish will not be so easily separated from the bones, and it can be safely salted.
Ingredients:
How to salt pink salmon after freezing?
- Prepare pink salmon for salting.
- Mix sugar with salt and carefully coat the fish pieces with the mixture.
- Place the fish in the refrigerator for 1 day.
- A high concentration of salt will dry out the product more strongly and faster. Ready fish can be stored no more than 3 days.
This cooking recipe will surprise all guests.
Ingredients:
- pink salmon fillet - 1 kg;
- orange - 2 pieces;
- salt - 2 tablespoons;
- dill - a bunch;
- sugar - 1 tablespoon.
For sauce:
- honey - 20 g;
- mustard - 20 g;
- vinegar - 20 g;
- rast. oil - 40 g.
For submission:
- greenery;
- olives;
- lemon juice.
How to salt pink salmon with honey?
- Prepare fish fillet and dry. Fold in suitable dishes with a lid, preferably in glass or plastic.
- Peel the orange and cut into rings.
- Finely chop the dill.
- Mix sugar and salt and rub the fish.
- Sprinkle chopped dill on top and top with orange slices.
- Close the container and put it in a cold place for 1 day.
- When the fish is salted, prepare the sauce. To do this, mix all these ingredients until a homogeneous consistency.
- Cut the fish fillet into thin slices and put on a dish. Garnish with olives and herbs on top, pour lemon juice. Serve with honey mustard sauce.
To add spice and originality, fish can be salted by adding coriander and mustard.
For the dish you will need:
- pink salmon - 0.8-1 kg;
- salt - 2 tablespoons;
- mustard - 3 tablespoons;
- vegetable oil - 20 g;
- sugar - 2 tablespoons;
- coriander - 1 teaspoon.
How to salt pink salmon at home will show the video. The main actions are as follows.
- Prepare salmon fillet.
- Grind coriander in a mortar and mix with sugar and salt.
- Sprinkle the fillet with the mixture.
- Mix mustard with oil.
- In a container where pink salmon will be salted, put one fillet and pour sauce on top. Then put the second and pour the remaining sauce.
- Close tightly and put in the refrigerator. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
- When the fillet is ready, wipe it with a paper towel and cut into pieces.
Salted pink salmon snacks
We figured out the question of how to salt pink salmon at home. Now consider the recipes for snacks with salted pink salmon. It is ideal for various appetizers, sandwiches and salads.
Appetizer with cheese
A great replacement for already boring sandwiches. You will need the following products:
- salted pink salmon - 200 g;
- mayonnaise - 2 tablespoons;
- greenery;
- hard cheese - 100 g;
- boiled egg - 1 piece.
This is the step by step preparation.
- Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
- Cut the fish into thin strips.
- Put the filling in the center of the strip and roll up the roll.
- Attach an olive, a roll, and then another olive to the skewer so that the rolls do not unwind.
- Put the lettuce leaves, skewers on a dish beautifully and serve.
Lavash snack
Such an appetizer is quite simple to prepare, but it looks festive, elegant and will become a table decoration. For cooking, in addition to fish, you will need pita bread, creamy soft cheese, dill, mayonnaise.
That's the preparation.
- Cut the fish into thin pieces.
- Finely chop the dill.
- Lubricate pita bread with cream cheese, mayonnaise, sprinkle with dill.
- Arrange the pieces of pink salmon and roll into rolls.
- Ready rolls put in the freezer for 15-20 minutes.
- Cut the rolls into small pieces.
For this appetizer, you can use store-bought tartlets or make your own. To make the appetizer look spectacular and appetizing, you can decorate it with olives, herbs and red caviar.
- salted salmon - 200 g;
- cucumber - 1 piece of medium size;
- mayonnaise or cream cheese - 80 g;
- mustard - 1 teaspoon;
- sour cream - 1 tablespoon;
- greenery.
The principle of preparation is quite simple.
- Cut salted salmon into small pieces.
- Peel the cucumber and cut into cubes the same size as the fish.
- For the sauce, mix sour cream, mustard, mayonnaise.
- Mix chopped pink salmon and cucumber with sauce.
- If pink salmon is low-salted at home, then add a little salt to taste.
- Fill the tarts with the prepared mixture.
- Decorate the tartlets with sprigs of greens and arrange on a platter.
Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that she grows up in vivo, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in capable hands experienced hostess will become real culinary masterpiece. Especially if it is properly salted.
Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.
Pink salmon is not very expensive, but very useful fish in every way. Pink salmon meat contains a whole complex of trace elements that have a beneficial effect on human health. These include iodine, fluorine, calcium, sulfur and other elements that improve performance digestive system, brain, as well as the heart and blood vessels. If the fish is cooked incorrectly, then most of the components will simply disappear. Most of the nutrients remain if pink salmon is not subjected to heat treatment. In this regard, the most suitable option for its preparation is salting.
Nowadays, most housewives do this on their own, since it is not particularly necessary to rely on a purchased quality product. Very often people speak out on the subject of low-quality pink salmon purchased in stores. Basically it's overdue. fish product which can seriously affect human health.
Pink salmon meat is suitable for use in various dishes: it can be boiled into soup, it can be salted, grilled, added to salads or eaten raw. Sliced red fish is always one of the components of the festive table. As a rule, the presence of red fish on the table indicates the level of well-being of the family and its excellent taste.
The recipe for this preparation is very simple and any housewife can master it. This recipe does not involve the use of sugar, therefore, in a very short time, lean pink salmon turns into a dish that can be eaten.
For cooking you will need:
- 1 kg salmon fillet.
- 1.3 liters of boiled water.
- 5 tablespoons of salt.
- Black peppercorns.
First you need to cut the fillet into suitable pieces. Then proceed to the preparation of the brine. To do this, take already cooled, but boiled water and dissolve the salt in it, stirring the composition regularly. After that, pieces of fish are placed in this brine for about 10 minutes. After this time, the fish pieces are removed from the brine and dried with a paper towel.
At the next stage, these same pieces of pink salmon are neatly stacked in layers in a suitable dish. At the same time, each layer is watered with vegetable oil. The final stage- This is the placement of fish in the refrigerator, for about half an hour. After this time, pink salmon so salted can be served at the table, along with herbs, onions and lemon.
Why not salmon, but pink salmon?
Naturally, salmon, if cooked in this way and served to festive table, will cause a stir, because it tastier than pink salmon. But there is one "but" that must always be taken into account. The thing is that salmon, as very delicious fish, In some Western countries grown artificially, using genetically modified chemical compounds. In addition to the fact that salmon is much more expensive than pink salmon, it can be dangerous to human health.
As for pink salmon, few people grow it artificially. Therefore, it is almost impossible to buy artificial pink salmon. If pink salmon is available for sale, then it is most likely a fish caught in the vastness of the ocean, and not on some farm located in one of the countries of America.
How to prepare fish for salting?
It is very important to properly prepare the fish for the salting process. Better, of course, if it is fresh fish, but it can only be purchased in those places where it is fished. Most likely, it will be a freshly frozen carcass that needs to be thawed, moreover, correctly. You should never force this process and allow the fish to defrost. naturally in a refrigerator. It is necessary to allow all the water to leave, after which it is cut and washed under running water. When cleaning fish, care should be taken to ensure that no bones remain in the meat.
The salmon fillet should be soft. To accurately calculate right amount salt, it is desirable to weigh the fillet. It is advisable to also cut off the head with fins and tail. The fillet is cut into pieces, no more than one and a half centimeters thick, so that the meat is well soaked in brine with seasonings.
Simple and inexpensive recipes for salting pink salmon for salmon
There are three easiest and cheapest ways to cook pink salmon. Despite this, pink salmon turns out to be tasty enough to be put on the festive table in the form of cuts or to cook classic sandwiches.
Pink salmon "under the salmon"
To do this, you will need a small assortment of products:
- 3 tablespoons of salt.
- So much sugar.
- 100 ml vegetable (sunflower) oil.
- 1 kg salmon fillet.
The fish is sliced large pieces. Salt and sugar are mixed together. A dish for salting is taken and a thin layer of sugar and salt is poured onto its bottom. After that, pieces of pink salmon are placed on top of the mixture and sprinkled on top again with a mixture of salt and sugar.
The fish prepared in this way is placed in the refrigerator for 3 hours. After this time, the excess mixture of salt and sugar is removed from the pieces, after which the fish is poured with vegetable oil.
Light-salted pink salmon in brine under "salmon"
Product range:
- Pink salmon, fillet.
- Salt, 5 tablespoons.
- Water, 1 liter.
- Sunflower (or other) oil.
Salt dissolves in cold, clean water, preferably boiled. The fish fillet is cut into small pieces. The same fillet slices are placed in brine for half an hour at room temperature. If you wish, you can add some spices, but there should be very few of them, otherwise the whole taste of the fish will be lost. If there are few of them, then they will not interfere.
Pink salmon "under salmon" with lemon
Pink salmon cooked with lemon is especially popular among lovers fish dishes. In fact, preparing such a delicacy is quite simple even at home.
To prepare this delicious dish need:
- Pink salmon fish - 1 kg fillet.
- Salt - one tablespoon.
- Sugar - one and a half tablespoons.
- Black ground pepper - 1 pinch.
- Vegetable oil - 100 ml.
- Two lemons.
Fillets prepared from pink salmon should be cut into pieces, depending on personal preferences. At the same time, one should take into account the fact that more pieces the longer they take to cook. Salt, sugar and black pepper are mixed together. The pieces are carefully rubbed with a dry mixture on all sides. Lemons are cut into thin slices. Pieces of fish are laid out in the prepared dishes, while each piece should be shifted with a slice of lemon. After that, the fish is left for 10 hours. After this time, the fish is poured with vegetable oil and left for another 3 hours, after which the pink salmon can be served at the table.
How to Serve and Consume Pink Salmon
Since pink salmon meat contains the whole complex of vitamins and microelements, it is advisable to use it every day, which will lead to a balance of all vital components of the human body. Pink salmon is served at the festive table with onions and herbs, cut into small pieces beforehand.
Actually, there are quite a few options. Toasts and sandwiches with red fish, decorated with parsley leaves, are very popular, and someone prefers regular cuts so as not to mix the taste of pink salmon meat with seasonings.
How useful is pink salmon
Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is cooked incorrectly.
Before cooking pink salmon, it is better to use some tips, for example:
- It is better to buy a whole carcass of freshly caught pink salmon.
- To speed up salting, it is desirable to increase the amount of sugar.
- Frozen fish is best cut into pieces before defrosting.
- Fish will cook faster if you put it under pressure.
- The longer the fish is in brine, the saltier it will be, but you cannot keep it in brine for more than 3 days.
- In order for the pieces to be evenly saturated with brine, they need to be turned over regularly.
- To make the fish lightly salted, it can be soaked in water and dried.
- The meatier the fillet, the easier it is to cook.
Salting pink salmon at home, without having any experience in this, is not at all difficult. As with the salting of most fish species coarse salt is required. But the use of only one salt when salting is more suitable for river and mixed non-valuable fish species.
When salting fish with red meat, you need to add sugar to the salt during salting. Earlier, I talked about how to salt trout at home using a mixture of salt and sugar. Salting of pink salmon occurs in much the same way, but in slightly different proportions.
To prepare salted pink salmon you will need:
Pink salmon fish, coarse salt, sugar, lemon.
Remove pink salmon from the freezer, or buy it frozen and defrost slightly, but not completely. When frozen, the fish lends itself well to cutting and does not lose its shape. Then clean it from scales, gut, cut off the fins and head. I do not throw away the fins and head, but put them in bags and freeze them in the freezer. As a large number of such fish scraps accumulate, I cook fish soup from them. It turns out a kind of waste-free production. Thrifty housewives and the owners will understand me.
From all pink salmon steaks, select more beautiful pieces for salting and cut off the lower costal parts of the abdomen by about 1-1.5 centimeters from them. They contain a large number of fat and salting may turn a little yellow, but for the preparation of fish soup they will be just in time. And that for salting exactly 1 kg of net weight of fish pieces turned out.
How to pickle pink salmon at home
For salting one kg of pink salmon, I combine a tablespoon of salt with a slide with a tablespoon with a slide of sugar and mix. Such a salt mixture with sugar salts red salmon fish quite well in a short period of time.
Now sprinkle the pink salmon steaks on all sides with a salt mixture and pour over the juice of half or a whole lemon. As I wrote above, it is desirable that the pieces of pink salmon are not completely defrosted, which, when salted, will prevent the steaks from softening.
Leave the fish in a warm place for 3 hours to extract the juice. After this time, transfer the salted pink salmon tightly into a suitable container or saucepan, and, trying to put the upper pieces of fish down, that is, turn them over. When all the pink salmon steaks are evenly and tightly packed in a bowl, they must be poured with sugar-salt sauce with lemon extracted during salting and put in the refrigerator.
The next day, I change the layers of fish and put the saucepan back in the refrigerator for a day. After two to three days, pink salmon, salted at home, will be ready for use. Some people eat pink salmon the next day after salting, but for my taste it still gives a little dampness, but 5 days after salting it becomes just perfect.
