A modern housewife can make incredibly delicious dishes. In this case, it is not at all necessary to overpay. Sometimes you can disguise cheaper ingredients as expensive ones so that only a professional restaurateur can distinguish them by taste.
Today we will understand the intricacies of replacing expensive red fish with cheaper ones. Salted pink salmon for salmon - something that any housewife can do. The main rule is not to oversalt, and there are a lot of recipes. We will look at the simplest and most popular of them today. But first we choose the fish.
How to choose the right pink salmon for pickling for salmon
The choice of fish should be approached with special attention. Only high-quality pink salmon, combined with proper preparation, can pass for salmon. In the store, it is important to remember four rules that determine the quality of fish:
- The carcass should be dense;
- Its color should be uniform;
- When you press on the carcass with your finger, the mark should disappear within a few seconds;
- The eyes of the fish should be transparent.
Only the fulfillment of all these criteria guarantees the excellent taste of salted pink salmon with salmon. In this case, it is advisable to take fresh fish, since if pink salmon is frozen, it will require preliminary preparation.
How to prepare pink salmon for salting
Preparing frozen pink salmon for salting is also easy. There are also simple rules that must be strictly followed. Avoid quick defrosting (hot water, microwave, etc. can greatly harm the future dish). Defrost the fish gradually - first put it on the middle shelf of the refrigerator, then down, and then take it out and defrost completely at room temperature.
At the last stage, you can start cutting the fish; when slightly frozen, it cuts much easier. This method will help maintain the density of the meat. Actually, the pink salmon is ready, it’s time to proceed directly to cooking. Here, by the way, it is worth understanding that there are two radically different approaches to salting fish - in brine and the dry method.
How healthy is pink salmon?
Pink salmon meat is valued not only for the presence of vitamins and microelements, but also for its protein content, which is easily absorbed by the human body. But all the advantages of pink salmon can be reduced to zero if it is not prepared correctly.
Before cooking pink salmon, it is better to use some tips, for example:
- It is better to buy a whole carcass of freshly caught pink salmon.
- To speed up salting, it is advisable to increase the amount of sugar.
- It is better to cut frozen fish into pieces before defrosting.
- The fish will cook faster if you put it under pressure.
- The longer the fish is in the brine, the saltier it will be, but you cannot keep it in the brine for more than 3 days.
- To ensure that the pieces are evenly saturated with brine, they need to be turned regularly.
- To keep the fish lightly salted, you can soak it in water and dry it.
- The meatier the fillet, the easier it is to cook.
Igor 08/30/2017
Tender lightly salted pink salmon with salmon according to a classic recipe
Lightly salted pink salmon with salmon in brine is an easy-to-prepare dish that will only require an hour of free time, and if you follow the recipe, the fish will turn out especially tender.
Ingredients:
- pink salmon - about 1 kg;
- drinking water - 1.25 l;
- salt - 5 tbsp;
- vegetable oil - 0.12 l.;
- black peppercorns;
Cooking process:
- Preparatory. Includes making the brine and preparing the fish.
- We wash the pink salmon fillet thoroughly, dry it with a towel, and cut it into pieces of the same size to ensure even salting. Choose the size according to your taste, but keep in mind that the larger the fish is cut, the longer it will take to salt.
- When the fish is finished, prepare the brine. To do this, heat the water, add salt and peppercorns to it.
- While the brine is cooling, prepare a large deep container and pour the oil into it.
- Basic: Place chopped fish in brine for 10-15 minutes. Then we remove it, blot it with a paper towel, and then put the fish in the oil. We generously pour oil on top of each new layer of fish.
- We put the fish in oil under pressure - usually we use a plate and a two-liter bottle of water, and put it in the cold for half an hour to an hour (depending on what pieces the fish is cut into).
Description of preparation:
One of the main advantages of the recipe is that we will cook the fish without adding sugar.
The saltiness of the finished fish will depend on how long you keep it in the brine. Minimum time – 10 minutes. I usually keep it for 15 minutes. It comes out with a slight 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 how to cook pink salmon for salmon. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Fish and seafood / Pink salmon Dish: Appetizers / Salty Geography of cuisine: Russian cuisine
Pink salmon salted in brine - a very tasty recipe for salting salmon
Another recipe for preparing salted pink salmon for salmon in brine is as follows.
Ingredients:
- pink salmon carcass - 1 pc.;
- drinking water - 1l.;
- salt - 4 tbsp;
- sugar - 1 tbsp;
- oil - 0.1 l.
Preparation:
- Cut the fish into pieces;
- For the brine, mix sugar, salt and water;
- Place the fish in the brine for half an hour;
- After removing from the brine, pat each piece dry with a towel;
- Place the fish in a deep container, season with oil and place in a cool place for 24 hours.
Recommended Supplements
How else can you deliciously pickle pink salmon at home? Of course, with the help of a variety of spices.
Add to brine:
- dry or fresh dill;
- pepper, both ground and peas;
- sugar;
- ground coriander or beans;
- lemon zest;
- cognac.
Dry salted pink salmon for salmon
The dry method of salting pink salmon is even less troublesome. Most often it contains additional ingredients, but we will talk about them in other recipes. In the meantime, we suggest you familiarize yourself with the classic recipe.
Sunscreen products:
- Fresh pink salmon - 1 kg;
- granulated sugar - 2 tbsp;
- salt, preferably sea salt - 2 tbsp;
- vegetable oil.
Preparation:
- Cut the fish, remove bones and skin, cut into slices up to 5 cm thick. Prepare a sugar-salt mixture;
- Pour salt into the bottom of the salting container, and then lay out the fish in layers, sprinkling it with a mixture of salt and sugar;
- Place the finished fish in a cold place for 3 hours;
- After the time has passed, remove excess salt from the fish, transfer it to a jar and season with oil.
Very tasty salted pink salmon at home, like salmon (dry salting recipe)
The first recipe that we will consider is the technology of salting without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, the red fish itself.
Of course, you will have to tinker with preparing the red fish, but if you know what awaits you - a flavorful and satisfying appetizer - you can work hard.
Ingredients
- Pink salmon – 1-1.5 kg;
- Sugar – 2 tbsp. l.;
- Salt – 3 tbsp. l.
How to salt pink salmon correctly and tasty at home without marinade step by step
Cutting up a red fish carcass for dry salting
- We defrost the entire pink salmon in advance (as described above), but not completely. Let the carcass remain a little icy - this will make it easier to cut it.
- So, we clean the still slightly frozen fish of scales, then cut off the head (it is not suitable for salting, but you can make a tasty fish soup from it) and rip open the belly, removing all the entrails.
- Under running water, wash the cut, cleaned pink salmon inside and out.
- Now we make an incision on the back. The fins can be removed at this stage, but if they do not bother you, you can cut them off later along with the skin.
***For those who want to salt the red flesh with skin, I advise you to cut off the fins not with a knife, but with scissors (as already written above).
- Using a knife and our own hands, we separate the delicious meat from the salmon family from the skin. If the skin has separated from the meat, carefully cut it off. We carry out this labor-intensive procedure on each side.
- We also cut off the tail - we don’t need it: it has quite a lot of bones and veins, so it, like the head, can be safely left for cooking homemade fish soup.
- Finally, we separate the fish from the ridge. We do this exclusively with our hands, since they feel the bones that need to be removed better than any device. At this point, the cutting of the pink salmon is completed - the beautiful tender fillet is ready for salting.
Step-by-step dry salting of pink salmon in pieces
- First, combine the specified amount of salt and sugar in a bowl.
- We divide the fillet into pieces (but if you want to salt the fillet, you can skip this step).
- Pour the sweet and salty mixture into the bottom of a glass container (for example, a food container).
- Next, place the fish pieces on it, sprinkle them thoroughly with the same mixture and cover with a second layer of chopped pink salmon. Sprinkle the second layer generously with salt and sugar and cover the container tightly with a lid.
- We put the red fish to salt in the refrigerator for a day (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.
This completes the classic dry salting process. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.
Lightly salted pink salmon like salmon with vodka
Lightly salted pink salmon with vodka is both a drink and a snack in one dish, because real vodka is used to prepare it, albeit in very small quantities, so even minors can eat this fish.
Ingredients:
- Unpeeled pink salmon - 1.3 kg;
- Vodka - 50 g;
- dried dill - 2 tbsp;
- coriander - 1 tsp;
- sugar - granulated - 2 tbsp;
- black pepper - peas, ground;
- sea salt - 55g.
Preparation:
- Wash the fish, pat dry with a towel, remove the skin, but do not throw it away, cut into slices;
- Grind the greens and combine with sugar, vodka and pepper;
- Rub the fish thoroughly with the mixture obtained in the second step and place it on a plate;
- Wrap the fillet with the skin previously removed from the fish and cling film;
- Send the fish under pressure to a cold place for 36 hours.
How to pickle pink salmon with cognac
Photo: krysvladimir41 / Depositphotos
Cognac and vegetable oil will make pink salmon look like salmon.
Ingredients
- 1 liter of water;
- 5 tablespoons of salt;
- 2 tablespoons sugar;
- a few black peppercorns;
- 1 pink salmon;
- 1 tablespoon cognac;
- a few tablespoons of vegetable oil;
- a little ground black pepper.
Preparation
Add salt, sugar and pepper to boiling water, mix thoroughly. While the brine is cooling, cut off the head of the pink salmon and clean the fish of skin, entrails and bones. Cut the fillet into small pieces and place in a deep container.
Combine the cooled brine with cognac and pour pink salmon over it for 20 minutes. Then transfer the fish to a sieve to drain excess liquid and dry with a paper towel.
Grease the bottom of a small container with a lid. Place the fish pieces there in one layer, cover them with oil and sprinkle with pepper.
Repeating layers, place all the fish in the container. Cover it with a lid and put it in the refrigerator for an hour.
Take note
