Salting Salmon at Home
Description
Perfect with the table and with drinks. If you have never salted salmon at home, you should give it a try, as it is absolutely not difficult—you just need to follow a few rules: • To avoid spoiling the flavor of the fish, use only glass or plastic containers. Do not salt fish in aluminum cookware, or the finished fish will have an unpleasant metallic taste. • Do not be afraid to use too much salt, as the fish will “take” exactly as much as it needs. • Red fish pairs very well with bay leaf, lemon juice, and herbs such as cilantro, dill, and parsley. Thus, having taken all these tips into account, you can proceed to salting the fish. Already the next day, or even after a few hours, you will be able to enjoy the wonderful taste of ready salted salmon. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients. Choose a container for salting, for example, a glass baking dish.
- 2
Step 2
Grate the zest from all the citrus fruits.
- 3
Step 3
Measure the required amount of salt, mix with sugar, and pour into the prepared salting container.
- 4
Step 4
Heat a dry skillet and lightly toast white peppercorns until fragrant.
- 5
Step 5
Grind the white pepper in a mortar and add it to the salt and sugar mixture.
- 6
Step 6
Add ground coriander to the curing vessel; it will give the finished salted fish an unmatched flavor.
- 7
Step 7
Add the citrus zest to the salt and spice mixture.
- 8
Step 8
Mix everything thoroughly.
- 9
Step 9
Place the salmon fillet in a curing dish.
- 10
Step 10
Completely coat the fish with the salt mixture.
- 11
Step 11
Cover the dish with plastic wrap and place a weight on top of the fish in salt.
- 12
Step 12
Place the mold in the refrigerator for 24 hours. After 24 hours, press your finger on the surface of the piece of fish. If it is elastic enough, the salting process is complete. Otherwise, leave the fish in the refrigerator for another 24 hours.
- 13
Step 13
When the salmon has salted enough, rinse it under cold running water.
- 14
Step 14
Thoroughly pat the fish dry with a paper towel to remove excess moisture. The salted salmon fillet is now ready to eat.