Salted pink salmon
Description
Perfect for both festive occasions and everyday meals. The recipe is incredibly simple, and the result is amazing! Pink salmon turns out tender and juicy, ideal not only as a standalone appetizer but also for making sandwiches, salads, sushi, and many other delicious dishes. Even a child can handle this recipe, except for filleting the fish. Feel free to get started, and everything will definitely work out. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Defrost the fish beforehand, rinse it, and pat it dry. I already had gutted fish without the head.
- 2
Step 2
Cut the fish into steaks about 1.5 cm thick. It is easier to do this while the fillet is still slightly frozen.
- 3
Step 3
Then cut each steak along the spine, and remove all the bones from the prepared pieces. Transfer to any deep container.
- 4
Step 4
Add cold water, salt, and sugar. Gently stir and leave the fish undisturbed for 30 minutes.
- 5
Step 5
After the specified time has passed, remove all the pieces and pat them dry with napkins or paper towels.
- 6
Step 6
Transfer to a container, add oil so that it covers all the fish, close the lid, and refrigerate for 24 hours.
- 7
Step 7
Salted pink salmon is ready. Unusually delicious!