Salmon for salting, it is desirable to take a chilled and frozen will fit perfectly, just need to defrost it naturally, without resorting to the corresponding mode of a microwave or warm water.
Ingredients:
- 1,5 kg of salmon;
- 150 g of fine salt;
- 130 g of sugar;
- 1 tsp of rosemary and tarragon.
Thoroughly wash the piece of fish and carefully cut from it the ridge, having two equal parts. Cover the bottom of a deep bowl with a flat bottom, a third mixture of sugar, salt and spices. There lay the fillet, skin down one, the other – up, interspersing them evenly with the remaining dry products. Press the fish with a plate to set her jar with water and leave for 24 hours in the refrigerator.
Ingredients:
- 1.2-1.5 kg of salmon;
- 1 liter of water;
- 120 g of fine salt;
- half a lemon;
- 2 dried cloves;
- 3-4 pea allspice and black pepper;
- 2 Bay leaves.
Pour water into small pot or saucepan and boil on the stove. Stir and dissolve in it the salt, toss cloves, Bay leaf and pepper peas. Close the bowl with a lid, let the brine cool to room temperature and pull out the spices.
Prepare the fish as stated in the previous recipe, remove the skin, remove large bones from the fillets with tweezers and slice it into thin transverse slices. Put them in a tight container, pour the lemon juice and salt liquid. Tighten it with plastic wrap or close the lid and zaslawye salmon during the day, placing it in the cold. Ready blot the fish with paper towels and store in the vegetable oil.
Ingredients:
- 2 salmon fillets weighing 1 kg;
- 100 g of coarse salt;
- 50 g of sugar;
- 1 orange;
- 1 lemon;
- 100 g dill;
- 4 tsp. of strong alcohol (vodka, gin, brandy, whiskey);
- 1/2 tsp of ground black pepper.
Mix the sugar with the salt and RUB fish fillets on all sides. Scald the orange with boiling water and wipe dry. RUB on a small grater, zest the orange and yellow of citrus, only the color part. Chopped sprigs of dill, stirred it with the zest and ground black pepper.
Put the salmon in the form of glass or ceramic layers, alternating with a lot of herbs and spices and pouring alcohol. Giving the fish a load and store in the refrigerator for 12 hours, then flip the pieces and zaslawye even half a day. Squeeze the juice from the lemon and orange and marinate it sliced the salmon for 3-5 minutes before serving.
A simple recipe for dry salting of salmon
Ingredients:
- 1,5 kg of salmon;
- 150 g of fine salt;
- 130 g of sugar;
- 1 tsp of rosemary and tarragon.
Thoroughly wash the piece of fish and carefully cut from it the ridge, having two equal parts. Cover the bottom of a deep bowl with a flat bottom, a third mixture of sugar, salt and spices. There lay the fillet, skin down one, the other – up, interspersing them evenly with the remaining dry products. Press the fish with a plate to set her jar with water and leave for 24 hours in the refrigerator.
Salting of salmon in brine
Ingredients:
- 1.2-1.5 kg of salmon;
- 1 liter of water;
- 120 g of fine salt;
- half a lemon;
- 2 dried cloves;
- 3-4 pea allspice and black pepper;
- 2 Bay leaves.
Pour water into small pot or saucepan and boil on the stove. Stir and dissolve in it the salt, toss cloves, Bay leaf and pepper peas. Close the bowl with a lid, let the brine cool to room temperature and pull out the spices.
Prepare the fish as stated in the previous recipe, remove the skin, remove large bones from the fillets with tweezers and slice it into thin transverse slices. Put them in a tight container, pour the lemon juice and salt liquid. Tighten it with plastic wrap or close the lid and zaslawye salmon during the day, placing it in the cold. Ready blot the fish with paper towels and store in the vegetable oil.
Ambassador salmon in Norwegian
Ingredients:
- 2 salmon fillets weighing 1 kg;
- 100 g of coarse salt;
- 50 g of sugar;
- 1 orange;
- 1 lemon;
- 100 g dill;
- 4 tsp. of strong alcohol (vodka, gin, brandy, whiskey);
- 1/2 tsp of ground black pepper.
Mix the sugar with the salt and RUB fish fillets on all sides. Scald the orange with boiling water and wipe dry. RUB on a small grater, zest the orange and yellow of citrus, only the color part. Chopped sprigs of dill, stirred it with the zest and ground black pepper.
Put the salmon in the form of glass or ceramic layers, alternating with a lot of herbs and spices and pouring alcohol. Giving the fish a load and store in the refrigerator for 12 hours, then flip the pieces and zaslawye even half a day. Squeeze the juice from the lemon and orange and marinate it sliced the salmon for 3-5 minutes before serving.