Is it possible to feast on red fish? Of course! If it is pink salmon, which is salted on its own.
In this case, the cost of this delicacy is many times lower than in the store.
From it you can make not only sandwiches, but also a lot of delicious dishes. But how to pickle pink salmon at home?
It turns out that cooking salted pink salmon can be very simple and fast, if there are good recipes.
Salted pink salmon - general principles of preparation
Of course, the most delicious dishes come from fresh fish. But it is not always possible to purchase it. In this case, use a frozen product. Before cooking, you need to thaw it, but not in hot water or a microwave, it is better to let the carcass slowly move away on the bottom shelf of the refrigerator.
Then the fish is cleaned of the outer husk, the tail, fins, head are removed and the internal cavity is washed. For salting, they rarely use the whole carcass, most often they cut it on filet. The tail section of about 10 cm is not used. Fillet can be left with or without skin, at your discretion.
Salted pink salmon is prepared in two ways:
1. Dry. For this, the prepared carcass is simply sprinkled with salt and spices. The fish will let juice in, the salt will dissolve and soak the product.
2. Wet. For this, marinades, juices, brines are used. Pieces of fish are immersed in a cold fill and wait for readiness.
How best to salt salmon at home, everyone chooses for himself. But you can immediately try two or three methods from one fish and choose the option that you like most. Moreover, the process itself usually takes a little time and, in addition to pink salmon, the primitive spices that are in any kitchen are required.
How to salt salmon at home in a dry way
Dry salting is the easiest way, requiring a minimum of food and time. The preparation of the fish and the whole process will take no more than 15 minutes. After a day, you can feast on light-salted fish, after three salty.
Ingredients
• 1 pink salmon about a kilogram;
• 3 tablespoons of sugar;
• 3 tablespoons of salt.
Cooking
1. Clean the fish from the remnants of the scales, if it was frozen, then thaw in advance. Cut off the head, fins and 10 cm of the tail. All this can be used on the ear. We take out the ridge, large bones and get 2 filets with skin. If there is a long container, then you can leave it as it is. Or cut each in half.
2. In a bowl, mix the salt with sugar and sprinkle with the mixture pieces of pink salmon. We put the skin down in the container, just pour the remaining spices from above.
3. Put the fish in the refrigerator, after 5 hours we turn the pieces over, you can swap the upper and lower. After a while, you can turn over again.
4. As soon as the pink salmon is salted, it is necessary to take a paper towel and dab the surface well. For juiciness, the slices are lubricated with vegetable oil.
How to pickle pink salmon at home in a marinade
Salty pink salmon prepared according to this option can be tasted after 8 hours, but it is better to let stand at least 12. Unlike the dry method, the fish is more aromatic, thanks to the spices included in the composition.
Ingredients
• one pink salmon;
• litere of water;
• 3 tablespoons of salt;
• bay leaf;
• 10 peas of pepper;
• 2 tablespoons of sugar;
• a spoon of dry mustard.
Cooking
1. Cut the fish into fillets and cut each one into pieces, 5 cm wide.
2. For brine, mix all the ingredients, let it boil, turn it off and cool to room temperature.
3. Fill the pink salmon with the cooled brine, close the lid and remove the pickle.
4. Wipe the finished pieces with a towel. Do not keep fish in brine for more than three days. Then it is better to remove, put in a clean container and pour oil.
How to pickle pink salmon at home with tangerines
Instead of tangerines, you can also use oranges. Salted pink salmon is very tender, juicy, tastes very similar to salmon. It takes 24 hours to pickle. This fish is especially good for sandwiches.
Ingredients
• 4 tangerines or 2 oranges;
• 2 fillets of pink salmon, with or without skin;
• salt.
Cooking
1. If the fillet is ready, then just rinse the pieces and dry with napkins. If the whole pink salmon is used, then we cut it on the fillet, as described in the first recipe.
2. Peel the orange or tangerines, peel them into slices and cut each into 5 mm slices across.
3. At the bottom of the container, put a piece of fish, sprinkle with salt and spread half of the oranges. Put the second fillet on top, sprinkle it with salt and spread the remaining oranges (tangerines).
4. Now you need to close the container with a tight lid and leave for 24 hours. During this time, fish and oranges under the action of salt will release a sufficient amount of juice, pink salmon will acquire a unique aroma and taste.
How to pickle pink salmon at home with onions
The recipe for spicy salted pink salmon, for the preparation of which you will need soft vinegar. Suitable apple, wine or rice. The advantage of this recipe is the speed of salting. The first test can be removed after 3 hours.
Ingredients
• large onion;
• a pound of pink salmon fillet;
• 2 tablespoons of vinegar;
• half a glass of oil;
• a spoonful of salt.
Cooking
1. Peel the onion and cut into half rings. Pour boiling water, stand for 5 minutes, recline in a colander.
2. Let the liquid drain.
3. Add vinegar to the onion, rub it well with your hands, then pour in the vegetable oil, preferably odorless and just mix. Divide the onion stock in two parts.
4. We will do pink salmon. To do this, cut the fillets in strips of half a centimeter thick, sprinkle salt on all sides.
5. Spread half the onion on the bottom of the container, on top slices of pink salmon sprinkled with salt. We cover everything with the second part of the onion and pour the remaining oil from the bottom.
6. Cover and remove for 3 hours in the refrigerator. You can store such a fish with onions for 3 days in the refrigerator.
How to pickle pink salmon at home with vodka
Another option is the dry salting of pink salmon, which will certainly please with its taste and bright color. And all this thanks to the addition of vodka. Contrary to fears, there will be no smell of alcohol.
Ingredients
• 400 grams of fillet;
• 1 teaspoon of salt;
• a spoon of vodka;
• 1 tsp Sahara;
• 0.5 tsp mixture of peppers.
Cooking
1. Mix all the spices together in a small bowl, add vodka and rub well with a spoon. Instead of a mixture of peppers, you can take just allspice or black pepper, at your discretion.
2. We use the skinless pink salmon fillet. We rub a piece on all sides with a spicy mixture. We put it in a container, cover it with a lid, smaller in diameter, and put a small load.
3. We send for a day in the refrigerator and you can enjoy delicious pink salmon.
How to pickle pink salmon at home with mustard and coriander
Mustard and coriander add an original flavor to salted pink salmon. For cooking, it is better to use mustard with seeds, not very sharp.
Ingredients
• one pink salmon;
• 3 tablespoons of mustard;
• 2 tablespoons of sugar and salt;
• a teaspoon of coriander;
• 80 ml of oil.
Cooking
1. Cut the fish into two fillets, remove the skin.
2. Crush coriander grains in a mortar, mix with salt and sugar.
3. Sprinkle the fillet on all sides with the resulting mixture.
4. Mix mustard with vegetable oil until smooth.
5. We put in a container a piece of salted pink salmon, top with half the sauce. Put the second fillet, pour over the rest of the sauce.
6. Close the container with a lid, send it to the refrigerator for 6 hours. Then we swap the fillet, send the top one down and leave it for another 12 hours.
7. Before serving, wipe the fillet with a napkin, cut the pink salmon into slices.
Salted Pink Salad with Tomato
Bright and juicy salad with red fish, tomatoes and lemon dressing. It is better to use dense and fleshy tomatoes, pieces of which will keep their shape well.
Ingredients
• 250 grams of pink salmon;
• 350 grams of tomatoes;
• half a lemon;
• salt;
• 4 tablespoons of oil;
• a bunch of green onions;
• black pepper.
Cooking
1. Dice pink salmon, put in a salad bowl.
2. Cut the tomatoes in half, remove the seeds with liquid. Cut the flesh in the same way as pink salmon.
3. Squeeze juice out of half a lemon, mix with oil and black pepper.
4. Wash the feathers of green onions, dry and chop finely.
5. Mix the fish with tomatoes, onions, dressing and can be served. If pink salted salted, then the salad can be added.
Salted pink salmon appetizer with cheese
Great replacement for sandwiches. To prepare such an appetizer, in addition to products, you will need skewers or toothpicks.
Ingredients
• 200 grams of salted pink salmon;
• egg;
• olives;
• 2 tablespoons of mayonnaise;
• greens, lettuce.
Cooking
1. Rub finely cheese, also an egg. Add chopped greens, mayonnaise and mix.
2. Cut pink salmon into thin strips. Put the filling on the center of each piece and wrap it with a roll.
3. We put olive on the skewer, pierce the roll on top, thereby fixing the edges of pink salmon so that they do not unwind. Similarly, we make rolls of all fish and fillings.
4. Lay out lettuce on a dish, then rolls and serve.
Appetizer of salted pink salmon and pita bread
Preparing such an appetizer is simple and fast, it turns out delicious and elegant. She will become a decoration of any table. For cooking we use thin Armenian pita bread. The number of products we take "by eye".
Ingredients
• pita bread;
• pink salmon;
• soft cream cheese;
• dill.
Cooking
1. Cut the pink salmon into thin slices. The thinner the better.
2. Dill finely chopped.
3. Grease pita bread with cream cheese. If the product does not want to be spread, then you can add a little mayonnaise and mix with a blender. The mass will become more malleable.
4. Sprinkle the surface with chopped dill.
5. Lay out slices of pink salmon.
6. We turn the roll and send it to the freezer for 15 minutes so that it “grabs”.
7. Cut into pieces of 2-3 cm, preferably at an angle of 45 ° C and serve.
Salted pink salmon appetizer in tartlets
For this snack, you can use ready-made tartlets, which can be purchased at any supermarket or baked on their own. We use canned olives for decoration, but you can take red caviar and put half a teaspoon in the center, it looks even more spectacular.
Ingredients
• 20 tartlets;
• 200 grams of pink salmon;
• 2 eggs;
• 80 grams of cream cheese or mayonnaise;
• fresh cucumber;
• greens and olives for decoration.
Cooking
1. Boil eggs in advance, cool, peel and rub on a fine grater.
2. Cut pink salmon into a small cube, combine with eggs.
3. At the cucumber, remove the tips, cut into several layers, then a small cube. Add to the bulk.
4. Season the resulting salad with cream cheese or mayonnaise. You can use both, we focus on the density of the mass.
5. We start the tartlets with the mass that we have prepared. Put greens on top and stick olive in the center.
Pink salmon - useful tips and tricks
• For salting and storing pink salmon, you can use glass, plastic or clay dishes, but not metal. Otherwise, the fish will get an unpleasant aftertaste that can not be masked.
• If you are fortunate enough to buy unsalted pink salmon with caviar, then it can be salted. To do this, the product is cleaned of films and placed in a marinade of 200 grams of water, two teaspoons of salt and a spoon of sugar. All ingredients need to be mixed and boiled, then cooled. In three hours the delicacy will be ready.
• If brine is used to prepare pink salmon, a load is required. It will help the fish to fully immerse and evenly marinate.
• To prevent the fish from becoming too salty, they must be removed from the brine and wiped dry with paper towels, placed in a clean container and filled with oil. You can immediately cut into slices.
• Too salted pink salmon can be reanimated. To do this, the pieces are soaked in fresh milk and incubated for 2-2 hours. Then wipe dry, grease with oil and serve on the table.
