Recipe for Salting Pink Salmon in the Style of Salmon
Description
A tasty appetizer for any gathering. One of the main advantages of this recipe is that we'll prepare the fish without adding sugar. The saltiness of the finished fish will depend on how long you keep it in the brine. The minimum time is 10 minutes. I more often keep it for 15 minutes. It turns out with a lightly salty taste. But you shouldn't keep pink salmon in salt for more than 20–25 minutes. And now I'll tell you in detail, The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all necessary ingredients. Cut the gutted fish into 1.5 cm thick steaks, then cut each steak in half again along the backbone.
- 2
Step 2
Pour 1 liter of cooled boiled water, add salt, and stir until dissolved. Then place the fish pieces in the brine so the water completely covers them. You can do one portion of fish at a time for the required duration, then the other, if everything doesn't fit. Leave the pink salmon in the brine for 15 minutes.
- 3
Step 3
Remove the fish pieces from the brine and pat them dry with a paper towel. Place the fish in a container—glass is best, as it does not absorb odors. Arrange the first layer of fish and drizzle with vegetable oil. Then the second layer, oil, and so on. Thanks to the vegetable oil, the fish can be stored for more than 3 days.
- 4
Step 4
Cover the bowl with a lid and put it in the refrigerator. After 40 minutes, you can already try the lightly salted fish!
- 5
Step 5
Really delicious pink salmon that truly tastes like salmon.