Cooking slightly salted salmon at home is elementary simply, and most importantly, quite quickly. Usually, the whole process of cooking does not take more than a day, and a rich assortment of various natural aromatic and flavor additives allows each time to get a new delicious result. On how to make slightly salted salmon, read on.
Recipe for salted salmon with gin
If you want to make slightly salted salmon a storehouse of multifaceted taste - use this recipe. A little spice and a nice fragrant gin will do their thing. However, the addition of the latter is not necessary.
Ingredients:
- salt - 75 g;
- sugar - 75 g;
- lemon peel - 1 teaspoon;
- black pepper peas - 1/2 tsp.
- pink pepper peas - 1 teaspoon;
- seeds of coriander - 6 g;
- seeds of cumin - 3 g;
- juniper berries - 3 g;
- gin - 80 ml;
- salmon fillet - 420 g.
Preparation
We combine sugar with salt, pepper, dried juniper, spices and fill everything with gin. Half of the aromatic salt mix is distributed on the bottom of glass or ceramic dishes, and the second half is spread on the pulp fillets of salmon. Lay the fish fillet skin on a salt pillow and cover with a food film. On top put the board or plate, put it on the press and leave it for 12 hours in the refrigerator, periodically checking and draining excess fluid.
After a while we remove from salmon all the remaining crystals of salt, sugar, berries and spices, we soak the fish with a napkin and cut into thin slices.
A simple recipe for salted salmon
Get a fresh and clean fishy taste, too, you can, for this, minimize the amount of spices and add only the basic salt with sugar. Dill remains at your discretion.
Ingredients:
- salt - 450 g;
- sugar - 20 g;
- water - 25 ml;
- bunch of duck;
- fillet of salmon - 1,5 kg.
Preparation
Before you make salted salmon at home, the fish must be cleaned of bones - this technique will help us get rid of the hassle in the future.
In the bowl of the blender we pour sugar and salt, add a little water and put the greens of dill. Beat the mixture until smooth. Half of the mixture of salt and sugar is laid out on a sheet of food film, we lay the fillet of salmon skinned down and distribute the remaining salt. We wrap the fish with film from above, put it on a dish in which moisture will be collected, and put it under the press. After a day in the refrigerator, the fish will be ready, it will only be necessary to remove excess salt crystals and can be served to the table.
Preparation of gravlax from slightly salted salmon
In the northern nations, all dishes from salted fish with spices and herbs were called gravlax, but one of the most characteristic was the way to prosalt fish with the addition of beets. As a result, fish receives not only a salty taste, coupled with the aroma of spices and alcohol, but also the sweetness of the beet together with its characteristic ruby tint.
Previously, Scandinavians were preparing gravlax in pits, but in the modern world it is possible to prepare such salted salmon at home.
Ingredients:
- salmon - 320 g;
- boiled beets - 500 g;
- a bunch of dill;
- lemon - 2 pieces;
- vodka - 25 ml;
- sugar - 10 g;
- salt - 40 g;
- Grated horseradish - 5 g.
Preparation
Mix the salt with sugar and rub half the mixture with fish skin. We put fish on a pillow from half of chopped dill and peel of one lemon, placing everything on a sheet of food film. On top of the fish pulp, distribute the remaining salt with sugar. Mix the grated beetroot with vodka, horseradish and the remaining greens, and then spread the mixture over the fish. Cover the salmon with a film, put it under the press and leave it in the fridge for 5-8 hours (and for a day, if there is time). Before serving, the beets and the remains of salt are cleaned.