Lightly salted salmon
Description
Perfect with meals and drinks. Home-cured salmon always turns out beautifully if you choose the right product. The main thing is to use fresh fish so you can be sure it's good quality. Sometimes red fish is counterfeited, and it's hard to protect yourself against that. Focus on the color, smell, and freshness of the fish. Serve with herbs and sauce.
Instructions
- 1
Step 1
Let's begin. At the market I bought salmon that was already filleted. At home, all that was left was to rinse it and cut it into 2 equal pieces. You can use any red fish; it all cooks the same way.
- 2
Step 2
For salting, I use coarse sea salt. You can use regular rock salt. It's better to salt with unrefined salt; it has more suitable properties for marinating. So, I mix the salt with sugar and rub it thoroughly into the fish.
- 3
Step 3
I put black peppercorns in a mortar and grind them into a fine powder. You can add coriander, cumin, and dill. But I don't like a lot of spices. So I'll stick to pepper and a bay leaf, which I'll crumble into the fish.
- 4
Step 4
On top, if desired, add sliced lemon, then cover with a lid or a bag. Place a weight on top to press down on the fish. Refrigerate for 24 hours. After a day, remove the weight, drain the liquid, and refrigerate for another 24 hours. Serve the salmon with lemon, herbs, and whatever else you like.