Pink salmon lightly salted at home

Healthy, appetizing, for a festive table! Lightly salted pink salmon, cooked at home according to this recipe, turns out to be very tasty and tender. It will decorate any festive table or an ordinary home dinner. Pink salmon is prepared easily and quickly, from ordinary products.

Lyalich

Recipe author

Pink salmon is lightly salted in at home

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Composition / ingredients

servings:

Pink salmon

Ground black pepper

to taste

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 70 % 19 g

Fats 22 % 6 g

Carbohydrates 7 % 2 g

138 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 12 h

Step 1:
How to make low-salted pink salmon at home? Prepare all the necessary ingredients. Best of all, if you get a girl, there is a chance to get caviar as well. In addition, they almost always have red meat, unlike males. Choose fresh and not frozen fish. She does not have cloudy eyes and dense meat, but it will not be possible to check this in frozen form.
Step 2:
Remove the head and insides from the pink salmon. Rinse the fish thoroughly and dry it thoroughly with a paper towel. Cut the fish into fillets and remove all the bones. Read about how to do this at the bottom of the recipe. Do not rush to throw out the severed head and spine, they will make a wonderful fish broth or soup.
Step 3:
Now release the fillet from the skin. To do this, insert a sharp thin knife, from the tail side, between the skin and meat. Then pulling the skin in one direction, drive the knife gently over the skin in the other. Try not to cut through the skin or leave pieces of it. Divide the fillets into pieces.
Step 4:
Pour coarse salt, sugar and pepper into a bowl, mix everything. If desired, you can add spices for fish, but look at the composition, salt is often added to them.
Step 5:
Pour a layer of the mixture on the bottom of the mold and lay the first layer of fish. Sprinkle a good salt mixture on top and put the next layer.
Step 6:
Lay all the pieces like this, sprinkling with the mixture and cover the top layer well.
Step 7:
Put the load on top and put it in the refrigerator for 10-12 hours. After the prescribed time, the salted fish will be ready for consumption.
Step 8:
Bon appetit!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Completely unfrozen fish when butchered risks turning into a shapeless mass.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.