Lightly Salted Salmon in 15 Minutes
Description
It works for both holidays and everyday meals. You can serve the fish right after cooking, but I recommend putting it in the refrigerator for 1 hour before serving. Before serving, to taste, you can sprinkle the fish with smoked paprika, thyme, dill, or tarragon. Store the fish in the refrigerator for no more than three days, but you can freeze it for longer storage. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Since we are salting the fish using the quick method, it must be frozen first and then thawed in the refrigerator on the bottom shelf. Pre-freezing is necessary to kill helminths. And most importantly—the fish must be high quality and fresh. It is best to use sea salt; with it, the flavor of the fish is more pleasant.
- 2
Step 2
Remove the skin from the salmon fillet and remove all bones. Cut the fish into thin slices.
- 3
Step 3
Pour room-temperature boiled water into a suitable container, add salt and sugar. Mix thoroughly until they dissolve.
- 4
Step 4
Place the fish in the salt solution and leave for 15 minutes. Stir periodically, as the salt settles to the bottom of the container.
- 5
Step 5
When the time is up, place the fish on a paper towel and pat dry.
- 6
Step 6
Transfer the fish to a suitable container, mix with olive oil, and refrigerate for 1 hour. Cover the container with the fish with plastic wrap.
- 7
Step 7
Serve as an appetizer or on sandwiches, sprinkled with herbs, with a lemon wedge.