Fish and seafood dishes

Low-salt salmon at home

Salt salmon at home within the power of every housewife or owner :). In fact, this matter is very simple and fast (the cooking process itself).

There is only one nuance in this case that needs to be thought out in advance – it is the time for which the fish will be marinated. Fish should be salted at least 24 hours before eating, and preferably 48 hours.

But if you need fish for tomorrow, there is also an option – double the amount of salt, sugar and vodka. Salmon it will be salted in 12-16 hours, but its taste will no longer be as delicate as that of dried fish.

So let’s start cooking!

Low-salt salmon at home – ingredients

Salted salmon at home – preparation

We disassemble the salmon carcass. Wash the fish well inside and out. We discard the head and tail. We can use them to prepare other dishes. As a result, we should get 2 fillet parts on the skin (already boneless).

We rub the open side of the fillet (where there is no skin) with vodka. Finely chop the dill, mix it with sugar and salt, spread it in an even layer on one half of the fillet. Place the second half on top and press well. Wrap the fish in cling film. Place in a container and press down with a heavy press.

Leave the fish for 2-3 hours at room temperature and put it in a cold place for 1-2 days.

Next, shake off all the marinade from the fish, wipe with paper towels, and thinly slice.

The fish is ready to eat. Bon appetit!

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