Salted Pink Salmon with Lemon
Description
The salted pink salmon will develop a light, juicy tang thanks to the added lemon slices. The fish is kept in the marinade for about a day, but if the slices are not large, you can reduce the salting time to 4–6 hours in the cold. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. This way you can salt any part of red fish.
- 2
Step 2
Remove the skin and scales from the fish flesh, remove the backbones and bones. Rinse and place in a bowl, patting dry with paper towels.
- 3
Step 3
Add salt, sugar, and ground black pepper to the container with pink salmon. Rub the spices thoroughly into the flesh. Remember that the larger the pieces, the more time will be required for salting.
- 4
Step 4
Wash the lemons in water, slice them, and remove the seeds. Place the lemon slices with the fish.
- 5
Step 5
Thoroughly mix everything so that the lemon juice coats all the pieces of fish.
- 6
Step 6
Place the salted pink salmon in a container, layering it with lemon slices. The fish will release a lot of juice. Put the container in the refrigerator for 24 hours, covered with plastic wrap or a lid. Be sure to stir the contents of the container twice during this time for even salting.
- 7
Step 7
After the specified time, the fish will be ready. Slice it and serve on bread slices, toast, or bruschetta.