How to salon salmon: at home, tasty and fast, under salmon, for sandwiches, weakly salted, for sushi, pieces, in brine

Salt salmon at home under the power of every hostess. This will allow you to get not only a tasty snack, but also save a budget, as well as avoid buying a poor-quality product. Salmon fish whole family, so you can use any red fish for salting.

How to salon salmon at home tasty and fast

Just and quickly, and most importantly, it is safe to sleep salmon at home. Fish in taste is obtained by a low-headed, very tasty and tender. Such a snack will decorate any festive table.

Ingredients:

• 1 kg salmon;

• 2 tbsp. l. salts;

• 1 tbsp. l. Sahara;

• Black pepper at will;

• Dill.

Cooking:

1. We clean the fish from scales well, we remove all the bones, both the ribs and those that are in the back. It is most convenient to do this with a special pincelet for fish.

2. Wrap a carcass of the food film and remove to the freezer for 2-3 days to protect yourself from parasites. Then we get salmon and leave at room temperature until full defrost.

3. In the bowl, we pour salt with sugar in a bowl, if you wish, we plunge the black pepper and mix well everything.

4. We take a glass or ceramic shape, pour a little embroidered mixture on the bottom and put several twigs of dill.

5. In the form we shift salmon, we fall asleep the remaining mixture of salt and sugar and evenly distribute it across the fish.

6. From above, lay out a few more branches of dill, if you wish, put several peas of fragrant peppers.

7. Close and leave the fish in a cool place for a day.

8. I get after the fish, we definitely drain the allocated brine to not be reduced.

9. Cut salmon with thin plates and feed to the table.

Tip! You can store such a fish for 3 days, and for longer storage it is better to freeze.

How delicious salmon salmon

Salmon is one of the representative of salmon, very tasty, but dear fish. You can buy at a more affordable price of a hunchback and salting it under salmon.

Ingredients:

• pink salmon;

• 5 tbsp. l. salts;

• 1 tbsp. l. Sahara;

• 1 l of water;

• 100 ml of vegetable oil.

Cooking:

1. Pumpshops are separated on the fillet, we clean from the bones and the skin, cut into pieces.

2. Boil water, cool to room temperature. After falling asleep into it, salt and sugar, we stir up to the complete dissolution of all crystals.

3. In the brine omit fish pieces and leave for 30 minutes.

4. Then the pump we take, we dry and fold into the jar or container.

5. Pour fish oil and leave in a cool place for 1-1.5 hours, after which you can serve to the table.

Tip! By such a recipe for soles, you can sleep Ketu, Halts and Kizhuh.

Salmon salmon for sandwiches

To sleep salmon, you do not need to be a professional chef. In fact, the home salting is simple and very tasty. Even the fastest recipe for a salt and sugar will make it possible to cook perfect snack for the festive table.

Ingredients:

• 1 kg salmon;

• 2 tbsp. l. salts;

• 1 tbsp. l. Sahara.

Cooking:

1. We buy a bright, brilliant, not a faded piece of salmon. It is advisable to use the middle part of the carcass, as the tail is too thin, and the head of the head is not very beautiful.

2. Fillet is released from packaging, rinse and dried with paper towels.

3. Weigh the fish, taking into account the simple formula, measure the required amount of salt and sugar, mix in the overall bowl. We put salmon into the shape and on top evenly scatter the mixture.

4. Cover fish and remove into a cool place. After a day, fillets will be soft, but to taste almost not salty. Such fish can be used to prepare salads.

5. After another day, the fish will get very weakly salted, and on the third day will become perfect for sandwiches.

6. Leave salmon in the brine for a long time, otherwise it will become too salty. It is better to drain brine, lubricate fish with a thin layer of oil, shock in a clean container and cover with a film.

Tip! For the ambush, we do not use a small salt of the "Extra" type, only stone, and better sea, its large crystals will be taken from fish unnecessary moisture.

Low salted salmon at home

Low-salted salmon - the best snack for any holiday. And to prepare such a fish at home is very simple, the main thing is to step by step to follow the proposed recipe with the photo.

Ingredients:

• 500 g salmon fillet;

• 3 tbsp. l. large salt;

• 1 tbsp. l. Sugar (optional).

Cooking:

1. Salmon fillet is rinsed with cold water, if there are bones, we remove them, we remove the extra moisture paper towels.

2. In the bowl mix the salt with sugar. Salt is desirable to use sea, but sugar add optionally, everything is optional.

3. On the bottom of the form, we smear the layer of the prepared mixture, put on top of the fish fillet with skin down.

4. Spring salmon the remaining mixture, which should be completely covered with fillets. You should not be afraid that a lot of salt, salmon will take as much as he needs. Also, if desired, fish can be sprinkled with black pepper and dill.

5. Tighten the shape of a food film and remove into a cool place for 12 hours.

6. After fish, we take it, we consider salt from it and rinse under running cold water.

7. Now the fish is dry by paper towels, lubricate with vegetable oil, turn around the food film and stored in a cool place.

Tip! For salting, you can use fragrant greens, it will give the fish a special pleasant taste and fresh fragrance.

How to salon salmon for sushi

Today, Japanese cuisine is particularly popular, many hostesses are preparing sushi and rolls at home. Red salt fish protrudes one of the main ingredients, and it can also be salted with your own hands.

Ingredients:

• salmon;

• 5 tbsp. l. salts;

• 5 tbsp. l. Sahara.

Cooking:

1. Salmon fillet is cleaned from all bones, clean the skin from small scales. We cut into equal pieces, rinse the fish and dried.

2. In the bowl in equal proportions mix the salt with sugar.

3. Each slice of salmon is collapsed in the prepared mixture and lay in a deep form of a friend on a friend with skin down.

4. Cover the form with the contents of the lid or film, transfer to the cool place.

5. A day later, we get fish, rinse from excess salt, drier and can be prepared sushi.

Tip! If you generate a whole carcass, do not throw away the abdomen, they can also be salted. Fatty, low-headed abdomen - a otned snack to beer.

Salmon salmon by pieces: recipe

Salmon salting can be a whole piece, but to speed up the process better by pieces. We offer a very interesting recipe - you can cook very tasty and beautiful red fish in just 2 hours.

Ingredients:

• 2 kg salmon;

• 1 tbsp. l. Coriander;

• 2 beets;

• Cedar 2 lemons;

• Black pepper to taste;

• Large salt.

Cooking:

1. We clean the fish from all the bones, consider the skin, for the salting you prepare pure fillets, which cut by pieces.

2. In the mortar, we fall asleep the grains of the coriander, we are swaying a little salt and larger.

3. Crude purified beets rub on a shallow grater.

4. Also, with the help of a shallow grater, we consider the zest from the lemons, we try not to touch the white part, otherwise the fish will turn out to be bitter.

5. Now we look at how much beets it turned out, and take the same salt, send to the general bowl.

6. Follow the zest and ground coriander, mix well well.

7. Then, on the bottom of the form lay out half of the beetral mass, spread.

8. Top places salmon pieces, completely cover the other half a mixture of beets, zest and spices.

9. The form we remove into a cool place and already after 2 hours of salmon, we rinse and cut down thinner slices.

Tip! The beets in the salting should not be ignored, it gives a very beautiful color of the fish and a special taste. To feed the already finished salmon, you can prepare refueling from olive oil, lemon juice and fresh thyme leaves.

How to plant salmon in brine

In addition to dry ambulance, salting salmon in the brine can also be a very tasty fish snack. Also brine is used to prepare fish to further smoke or drying.

Ingredients:

• 500 g salmon;

• 3 tbsp. l. salts;

• 1 tbsp. l. Sahara;

• 2 laurel sheets;

• 10 peas peppers;

• 0.5 h. L. Coriander grains;

• Black pepper at will;

• 500 ml of water;

• 1 tbsp. l. cognac;

• 1-2 art. l. olive oil.

Step-by-step recipe:

1. Pour water into the saucepan, we immediately fall asleep salt with sugar, coriander grains, pepper. We put laurel leaves and put on fire.

2. The brine is brought to a boil, let me get off the minute and the fire turn off.

3. Ready brine necessarily cool, it should be cold. At this time, we clean the salmon from the bones and the skin. Cut into thin slices and fit into the form.

4. In the brine we pour cognac, stir and pour fish.

5. We leave salmon for 15 minutes, during which time it will be solved.

6. Take out salmon from the brine, we dry, spread to the plate, slightly lubricate the oil and apply to the table.

Tip! Cognac, if desired, can be replaced with vodka, but it gives a more pleasant taste of the dish.

There are different ways to salmon salmon, but, regardless of the selected recipe, you need to carefully use spices and spices, otherwise you can kill the exquisite taste of red fish. Best spices for salmon - fragrant and black pepper, coriander, dill, lemon zest or lime, onions.

Posted by: Dream [offline] Date:

11.02.2021 / 14:20

Salted fish is always tasty and simple, and if this fish is also red, such as salmon, then it is twice as pleasant, because the calorieness of salmon of the weakly saline is only 200-215 kcal per 100 grams, and how much benefits from this small and not a calorie piece This value is simply immense for the human body. Today we will tell you how to escape salmon at home tasty so that the fish gets a juicy, gentle, fat, low-salted, and at the same time kept in itself all the benefits.

How to salute salmon at home Tasty: Tips and secrets

Salmon salting is quite simple, but at the same time painstaking work, requiring special attention and approach to the process, otherwise you can reduce, impaired or spoil the taste of the fish, incorrectly its defrosting, or sprinkled by the spices. Several advice on the preparation of weakly salted salmon fish from leading chefs.

How to salute salmon at home tasty

  1. How to choose to choose fish for salting. High-quality red fish has a dense, non-scattering and non-sticking pulp flesh. By color to choose salmon standing, adhering to a bright homogeneous light red color. Fresh fish looks a little glitter and, of course, it has no odorous smell.
  2. For pickling, you should take a large seaside salt, it does not pull the juice from the fillet, leaves the fish meat with a fatty, juicy. In no case, experts do not recommend using iodized product, it can spoil the true taste of fish.
  3. So that the salmon remains a beautiful gentle color, the pieces should be sprinkled before salting, or put them on the split seconds in this product, then remove and start the solvent process.
  4. In order to achieve an excellent result, the salting of the fish should be carried out in glass or with an enameled coating of the dishes. You can use a plastic container or stainless steel dishes.
  5. Large carcasses in front of the process is important to cut on a portion. How to part fish right. First, the carcass need to be washed, dry, then cut off the head, tail, cut all fins, gut, gently cutting belly. Next salmon is washed out from the inside, an incision is made on top, the carcass is separated into 2 parts, the main bone and thin bones are extracted. Without removing the skin, cuts fillet on comfortable parts, everything is ready. If desired, the salting can be carried out by distinguishing the fish on the steaks.
  6. Do not leave the seafood in the marinade for more than three days, handing ready pieces into a dry container and send to the refrigerator. If possible, salty slices can be closed in a cotton towel or gauze, so the fish will be more dry, but no less tasty.
  7. If it seems that the sea delicacy is very dry, you can add some vegetable oil to the dishes in the dish, preferably olive, it does not interrupt the taste of the fish itself.

Recommendations for the use of salt and spices

  • • No need to regret the salt with salting, the product is quite greasy and dense consistency, it will absorb the quantity that he needs and no grams. Salmon Fishing Family Salmon is very difficult.
  • • If the product you plan to arrange in brine (marinade), be sure to follow the proportion of salt and sugar. 2 spoons of salt are needed 1 spoon sugar.
  • • To get a bright aroma and rich spicy taste, experts recommend not to add any spices to the recipe itself, and sprinkle with spices already ready to fish filed on the table.
  • • The most combined with red fish coriander, pepper, garlic, dried onions, bay leaf, greens. When filing, you can decorate the fish with a lemon slices (as a replacement is used by lime) or orange, they will make a certain special highlight.

How to quickly sleep salmon

In this recipe we will tell how to salute fresh salmon quickly and just in small pieces. Capture salmon time will be on this method of only one day.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO1

It will take a carcass of fish in 1.5 kg:

  • - 2 spoons with a holish salt of large;
  • - 1 spoon without a slide of sugar;
  • - 5 cloves in buds;
  • - 10 black pepper peas;
  • - 3 laurels.

The cooking process will be as follows:

  1. • Fish, stab, disassemble from bones, wash, cut, removing the skin on small portion pieces, let it dry a little.
  2. • Fucking pepper, carnation and bay leaf, mix the resulting composition with salt and sugar. If you wish, the number of spices can be added or reduced. It all depends on your preferences.
  3. • Place pieces into glass dishes, each layer is wrapped in your composition with salt, leave for minutes forty or a little more in the room, and then remove it into the cold.

After 24 hours everything will be ready, you can get it and eat or use salt salmon to sandwiches. You can apply such a delicious delicacy with dry wine, lemon slices, any fresh greens, olives or olives.

Ask the cook!

Could not cook dish? Do not feel free to ask me personally.

Salmon weakly salted at home

Now the recipe in which we will tell how to salute frozen salmon. If you wish, this recipe can be used for fresh fish, you will only need to lower the process of defrosting the product.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO2

The composition of products for salting:

  • - frozen salmon carcass;
  • - 2 table. sod.sahara;
  • - 4 spoons of salt;
  • - 1 teaspoon of mustard seeds and as many dried juniper berries;
  • - bunch of greenery (dill, mint);
  • - 2-3 spoons of olive oil;
  • - to taste a little lemon juice, black fragrant ground pepper.

Algorithm for the preparation of salt salmon:

  1. A day before the preparation, place the frozen carcass in the refrigeration chamber on the lowest shelf. Next, seafood wash, disassemble from the bones, cut the pieces. It is possible to cut a sea delicacy on the steaks, but not too thick pieces, as convenient.
  2. Greens Publish very finely.
  3. All bulk products mix, add greens, soda the mass of salmon pieces, put in the container where the fish will be arched.
  4. Snaw the dish of oil and lemon juice.
  5. Set the oppression and remove in a cold place for 2 days.
  6. Finished pieces can be immediately served on the table, and you can rinse from spices and only then present to guests.

On a note! If desired, the greens can be broken into large parts and simply cover it with fillets after processing it with salt.

How to sleep salmon by pieces

One of the easiest and most convenient ways to salting. Salmon gets tasty and gentle, directly melts in the mouth, you can serve both a separate dish and on sandwiches, toast or use as ingredients in the preparation of other snacks.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO3

We take:

  • - Salmon carcass.
  • - Vegetable oil any - 100-120 ml.
  • - Salt - 2-3 spoons.
  • - Sugar in terms of the number is twice as low as salts.
  • - a mixture of spices for fish (you can buy or prepare yourself from coriander, laurel sheet, pepper, mustard).

A red fish is preparing in such a way very simple.

  1. • How to share salmon salmon We were told above, there is nothing complicated here, all the actions are the same as in previous recipes.
  2. • Next, the pieces are placed in a deep bowl, mix the spices with oil and processed by this composition every slice.
  3. • We put a cooked dish in a cold place for 1.5-2 days, then we get and eat.

How to sleep abdomen salmon at home

Crescent salmon is not inferior to their taste, fatness and saturation of steaks and fish fillet. Right now we will tell how to make the abdomen of a weak ambush.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO4

Ingredients:

  • - Salo abdomen - 600-700 gr.
  • - On one spoon of sugar sand, poles of ground, coriander hammer, whiskey white.
  • - Two spoons of salt.
  • - Glass of water.

Cooking process:

  1. • Bress the abdomen, dry, put in dishes deep for salting.
  2. • Mix into one mass of the spice, sprinkle the abdomen and mix thoroughly to mix so that the salty composition is distributed over all pieces.
  3. • Boil the water, cool, mix the glass with vinegar, pour the abdomen with this composition, set the oppression from above, leave for 48 hours in the cold.
  4. • Digging the brine from the finished fish, lay out the abdomen to another dishes, give them to dry and can be served on a table with potatoes, fresh vegetables, just with bread.

How to salon salmon ridges

Soldering and salmon ridges are subject to salmon. They can be bought in the store or use, separating with the collapse of the carcasses on the fillet parts.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO5

It will be necessary to prepare:

  • - Salmon ridges - 1-2 pieces.
  • - vegetable oil - 5 spoons.
  • - teaspoon of sugar and twice the salt.
  • - Ground punch black - 1-2 pinching.
  • - Vinegar table (9%) - tea spoon.

How to salute the ridges:

  1. - Mix salt, pepper and sugar, graze the ridges.
  2. - Butter Pour the products in half an hour after they wrapped the fish with salt.
  3. - Add vinegar, turn the products several times.
  4. - Lay out the wizard ridges in the package, closed hermetically, leave for the night in the refrigerator.
  5. - Mix the foods in the morning right in the package and hold back about 8-10 hours. Call the ridges, with the help of a knife separating meat from the seeds and can make sandwiches or eat with vegetables, potato mashed potatoes, just without anything.

How to pickle salmon steak

Salmon salty at home can be made by pieces without seeds or steaks. In this recipe we will learn to salt salmon fish with steaks.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO6

  1. We prepare the salmon carcass, cut it on the steaks, removing the head, tail, inside and cutting a large fin.
  2. Next, mix in one dishes two spoons of brown sugar and 3 spoons of sea salt, add a mixture of peppers and any favorite seasonings for fish dishes or seafood salts. We lay out a piece of the mixture of spices on the bottom of the dishes for the salting, put the smooth steaks, best if the fish is laid in one layer, but if there is no such possibility, you can put pieces one on another, but in this case there must be a salt mixture between the layers. Close the steaks of the film, withstand 1.5 days in the refrigerator.
  3. Next, the fluid formed in a plate, lay my steaks beautifully on a plate, decorate the greenery and rings of lemon. Everything is ready!

Attention! If pieces are too thick can be held in salt 2-3 days. If thin enough to withstand 1 day.

How to salute salmon in brine

Solo salmon varieties of fish can not only dry, but also a wet way, as it is correct and delicious to do right now.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO7

For kilograms, we take fish:

  • - liter of pure water;
  • - Two spoons of dining salts.
  • - teaspoon of sugar sand.
  • - juice from the third part of lemon.
  • - Dried carnation, a mixture of peppers, bay leaf, other spices - taste.

Salmon salmon recipe at home with a wet method for steps.

  1. Film fillet cut the portions is not too finely, but also not large parts.
  2. Water is boiling, sucking in boiling water all spices and spices on the recipe, mix, let the brine completely cool to room temperature.
  3. In the cold composition, squeeze the juice of the lemon, mix, pour fish pieces with marinadas, cover with a lid, we remove at least one day in the refrigerator. Next, drain the pouring, spread the pieces on the plate, let it dry, water olive oil, decorated with greens and sell.

Soldering salmon fillet

Salmon fillet, prepared by this method, will not leave anyone indifferent, the fish melts in the mouth, and when cutting it looks incredibly appetizing and beautiful.

Kak Posolit 'Losos' v Domashnih USLOVIYAH VKUSNO8

You should take:

  • - kilogram of fresh salmon fillets.
  • - Stone Salt - 160-170 gr.
  • - Sugar - 60-70 gr.
  • - Ground beam of parsley, dill and mint.

How to salute salmon with greens right, step-by-step actions of the hostesses.

  1. • Fish fillet cut into large parts.
  2. • In a separate bowl, mix the crushed greens with salt and sugar sand.
  3. • Sutitate the resulting fillet from all sides.
  4. • Put in a plate fillets with skins down, and the second layer, if there is, on the contrary, the skin upstairs, take it with a saucer, set the gnet (you can use a liter jar with water as the oppression), leave right in the room until the fish starts juice ( approximately 5 hours).
  5. • Jewish to drain, the oppression will be removed, stand another 12 hours of fillet in the refrigerator and everything, you can eat, add to various salads, served on toast.

Now you know how to escape salmon at home Tasty, what seasonings are needed, and what is best to serve this dish. Bon Appetit!

How to salute salmon at home Tasty and fast, video

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How to quickly pick up salmon at home?

Prepare delicious red fish at home is very simple. The recipe is not complicated, does not require special skills and knowledge. And try salty salmon, cooked with your own hands, it will turn out after 24 hours. A dry way of the ambassador is a proven method with which you do not need to mess around for a long time, and use special dishes. In fact, the cave fish occurs in its own juice.

2.jpg.

How to part and choose fish?

  • For a start, the purchased carcass must be thoroughly rinsed under running water and dried well with a paper towel;
  • The sharp knife you need to separate the head and fins from the torso and remove the obtained parts for cooking the ear;
  • For the correct separation of fillets, the tip of the knife is placed at the ridge, and the fishing gently cuts forward, but until the end of the tail you need to leave 5 centimeters;
  • The remaining salmon turns over the other side and the process is repeated;
  • Next, bones are removed from the pieces obtained;
  • Fish cuts into pieces of necessary sizes.
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Also, the steaks can also be used for salting, then the separation process is significantly simplified, but the cooking time will increase. Correctly choose salmon weight, is also very important. The optimal is the carcass from 2 to 3 kilograms. Smaller fish will have a lot of small bones, and the meat of a large individual will be tough and very fat.

For the presented method of preparation, you will need 500 grams of fresh salmon, 2 tablespoons of a large salt, 1 teaspoon of sugar. The number of ingredients for salting can be increased or decreasing, simply retaining the proportions. Salt salmon fillet iodized or salt "Extra" class is not recommended.

4.Jpg.

Dry ambassador salmon

  • Prepared salmon slices need to dry well and measure the required number of additional components;
  • Salt and sugar mix and already ready to sprinkle with a prepared carcass or pieces;
  • It is worth noting that the white crust should be homogeneous, the lumens should be removed, otherwise the arrangement will occur unevenly and the taste will be spoiled;
  • The salmon ambassador should be made in a tightly closed container using the oppression, but this is not a prerequisite;
  • The fish in the salt crust must be stored in a refrigerator and a liquid that will form in the cooking process must be merged;
  • If the liquid from the fish does not merge, it will be resolved and will not be suitable for use.

After the day, salmon can be tried if the taste is good, then the peak of salt can be washed and served to the table. Otherwise, leave a carcass in the salt fur coat for another 12 hours. If desired, the finished product can be sprinkled with green dill or sprinkle with lemon juice. Delicious and useful salmon ready.

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Frost-Fish offers only high-quality and tested fish, which can be salted at home without fear of its freshness.

Salmon salting at home quickly - how to salt salmon at home tasty and fast, video,

how to solit salmon in home

How to salon salmon at home so that he pleased with his taste? The recipe is very simple, you will need fresh red fish, salt and some sugar. You can remove the first sample after a day!

Prepare salmon We will be a dry ambulance method. This is when the fish sprinkles from all sides with a mixture of salt and sugar, and then sent in this form to the cold. After some time, you will only drain the liquid from the Sudge. In fact, the fish will marry herself, salmon will absorb the desired amount of salt, and you will need to wait for the right moment.

For salting, choose the salmon of the medium size. Too fine fish bony. And the meat of adult salmon is often harsh and overlooked. Therefore, the optimal weight of the fish is 2-3 kg. Calloons can be a whole carcass or a piece of fillet.

Total cooking time: 24 cooking: 15 minimum water: 500 g

Calorie: 131.54.

Ingredients

  • Salmon - 500 g
  • Salt neural large grinding - 2 tbsp. l.
  • Sugar sand - 1 tsp.

Cooking

Big photos Little photos

  1. First prepare red fish: defrost and clean. If you manage to buy a whole salmon, then you can pickle it completely (together with the ridge) or cut into pieces.

    How to part fish? Cut the head, tail and fins, of which you can make an excellent ear. Cut the carcass with a sharp knife along the ridge, remove all the bones. Of course, you can skip this step, but still saline salmon fillet more convenient than pieces with a ridge, because after capping you will have a finished product - take it to cut it on the sandwiches! Please note that the skin is not needed to shoot with salmon.

    https://www.youtube.com/watch?v=yardkzh0-lo

    Prepared pieces of fish dried with paper towels. The smaller the moisture is on the surface, the better.

  2. Measure the required amount of sugar and salt. You can take a naval or cook salt, but it must be a medium or large grinding. Salt class "Extra" does not fit!

  3. Next slices of salmon Observe in the resulting mixture of sugar and salt, carefully, from all sides. You have to get a dense crust, without lumen.

  4. Fold salmon into the container - the skin down. If you want to speed up the salting process, you can put on top of some kind of oppression (optional).

  5. Tighten the dishes of the food film or cover the lid. In this form, send for a day to the refrigerator. In the drying process, the fish will give a lot of own fluid that you need to merge a couple of times. If this is not done, it can resolve.

  6. On the second day you can remove the trial. If you are satisfied with the degree of the ambassador, then rinse the fish and serve to the table. If it seems to you that it has not yet been told enough, then keep another 12 hours in the refrigerator. Ready salmon to dry, lubricate the thin layer of refined vegetable oil.

    If you wish, you can sprinkle with chopped dill, black pepper and sprinkle with lemon juice.

Salted salmon can be served as cutting, as well as used to prepare very tasty sandwiches, pancakes, tartlets, canapes, etc. Pleasant appetite!

volshebnaya-eda.ru.

Salmon Worded - Two simple recipes for cooking at home

BelArussa - Feb 24th, 2018

Categories: Soldering Fish

Salmon is a natural antidepressant, reduces blood sugar levels and improves metabolism. People with weakened immunity and children are highly recommended to introduce salmon into their diet. Of course, the product brings benefits is a properly prepared product. Malossal salmon, cooked with his own hands, is the perfect way to keep all the nutrient elements that will strengthen health, and simply will please their taste.

Ingredients: Salmon, sugar, salt, spices Time for bookmark: Whole year

For better taste, choose a fresh fish, medium sizes. Too small salmon has a lot of bones, and it is very uncomfortable to work with it. Too big - also not very suitable for these purposes. The meat of adult salmon will be somewhat tough, and not everyone will like it. The ideal salmon weight for salting is about 2-3 kg.

Low Salmon Dry Sign

Wash fish and clean from scales. Remove the tail, head and slide. Some advise cut fins, but it's an amateur. At ambon, they do not interfere, and they contain the lion's share of fish fat.

Cut salmon carcass along the ridge, and remove the spine.

It is not necessary to remove the skin with salmon, it can be done later, after the salmon.

Mix in a plate:

  • 2 tbsp. l. large (non-iodized) salt;
  • 1 tsp. Sahara;
  • 5 carnation boutons;
  • 10 pepper peas;
  • 2 laurel leaves.

(The last three spices need to be destroyed in the mortar)

In fact, all these proportions are sufficiently conditional. There are ready-made spices for a fish, which you can use, or, come up with your composition, based on your own taste.

Cut the fish carcass on comfortable pieces. Each piece cut into a mixture of salt with spices, and put into deep (not metallic) troughs.

Cover sucks with a lid, and leave it just on the kitchen table to be asked for 2-3 hours.

After that, stop the cheeks with fish in the refrigerator for another 10-12 hours. This time is enough for salmon salmon, and it could be eaten.

Salmon weakly salted in brine

Some species of salmon are too dry, and when planting their meat becomes too dense. For sandwiches, such a fish will go, but in the salad he will look rude. To make soft fish, it is arched in brine.

Treat fish, as in the previous recipe, and fold it into a bottle, or a saucepan.

In a separate saucepan, prepare marinade.

  • For 1 liter of water, take:
  • 2 tbsp. l. Salt (with a slide).
  • 1 tbsp. l. Sahara;
  • Spices (at your discretion).
  • 2 tbsp. l. vegetable oil;
  • 2 tbsp. l. Vodka, or as many lemon juice.

The last 2 points can cause questions. Vegetable oil fills the lack of fatty meat, and make it a little softer. Vodka, or lemon juice - disinfect fish from parasites, which rich river fish. And of course, they also contribute to the more rapid salmon ambassador.

So, pour water into the saucepan and add all the ingredients on the list. Bring the brine until boiling and immediately turn off the fire.

Cover the saucepan with a lid and let it be cooled with its own way. You can only fill the fish with a slightly warm brine, but not hot. The brine must completely cover the fish, and if you almost had enough, just a fraction of boiled water from the kettle.

Leave the salmon in the brine at room temperature 3-4 hours, after which, put a container with fish in the refrigerator for another 10 hours.

Before use, caperate salmon pieces from brine and give them a track on the grid. You can dry them a little with a paper towel, and try how salmon in the brine is different from the salmon of a dry ambassador. In fact, both ways are good, and be sure to try them.

How to sleep salmon so that it is stored for a very long time, look at the video:

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A source: https: //xn----7sbf6aar1amadg9c4e.xn--p1ai/raznoe-2/losos-zasolit-v-domashnix-usloviyax-bystro-kak-posolit-losos-v-domashnix-usloviyax-vkusno-i-bystro- Video.html.

Delicious salmon salting at home - recipe, preparation features and recommendations:

how to solit salmon in home

Salted salmon is one of the favorite snacks that can often be found on home feasts, as well as in the restaurant menu. This is a very useful product, using which, you can maintain your health in the norm. Among other things, salted salmon is delicious.

Useful properties of salmon

Salmon is a fish that contains a huge amount of minerals and very useful for the human body of any age of vitamins. Constantly using salmon meat, you can get a huge amount of niacid, selenium, magnesium, and vitamins B12 and B6, which improve the metabolism, as well as the activity of the cardiovascular system and brain activity.

A large amount of diabetics use this product, as it enhances the effect of insulin due to the presence of a large amount of Omega-3 and vitamin D.

Because of this value of the product, many mistresses are thinking about how to salon salmon at home, as freshly fish costs much cheaper. In practice, this can be quite simple and quickly done, with various methods. Consider several ways to solit red fish at home.

Soldering with greens

One of the most delicious marinade options for salted salmon is made with greens. In order for the appetizer to be very tasty in the finished form, you need to take a kilogram of red fish, divide it on fillet so that there is no bones, but there remained skins, and then graze the portion slices with a mixture made of 6 tablespoons of salt (medium grinding), and Also a couple of sugar spoons.

After such a simple procedure, a fairly large amount of dill should be taken (2-3 beam), wash it out and dry it. A third of it should be postponed to the bottom of the prepared dishes in which the fish will prepare. After that, the skin should be folded down into this dish, shifting it with layers, alternating with dill.

The last layer must be put on the skin up and abundantly cover it with a residue of greenery. The whole design from above should be made by cargo and leave for 10 hours in a place where room temperature reigns. After this time, the fish should be removed in the refrigerator for a couple of days, after which it will be ready for use.

Marinade for Salmon Cares

In many recipes salmon salmon at home, it is said that it is necessary to clean the abdomen. It can be patched separately. In order to make a delicious and very fragrant snack, you should be thoroughly wash and overdone half aologram of salmon's trousers, then put them in the dishes in which the cooking process will occur.

From 0.5 tbsp. l. Salts and the same amount of sugar, as well as black ground pepper, should make a mixture and rub each piece. In a separate dish, it is necessary to boil the glass of water, add a tablespoon of vinegar to it (9%) and pour the slides of fish with this mass. After that, the abnet should be put on the abnet and after cooling the water to send dishes with them to the refrigerator for a couple of days.

Salmon Salted Odessa

Odessans recommended a simple recipe for salting salmon at home, which will have to taste everything. In order to embody it into reality, you need to take a kilogram of red fish, thoroughly wash it (if necessary), separate the fillets from the bones, cut into portion slices, and then dry with a paper towel.

After the simple preparations are done, each portion piece of fish should be thickened to grasp the mixture made of three tablespoons of salt and pairs of art. l. Sugar, folded into the enameled dishes and put the cargo on top. In such a state, the fish will prepare for one and a half days. After this period, the pieces need to get each other to dry out a paper towel and then eaten.

Salmon in film

It is calculated by this recipe for salting salmon at home when using Filah Fish Squares. In order for the seas to be as successful as possible, in one stage it is necessary to connect 4 tbsp. l.

Salts, twice as fewer sugar, teaspoon of mustard seeds, as many dried berries of juniper, as well as a small amount of black ground pepper, and then thoroughly crowded until the formation of a homogeneous mass. The resulting mixture needs to be very good to graze every piece of salmon, and then laying in a pan of the sandpaper down, cover fresh mint and greens of dill.

From above, the product should be abundantly sprayed with lemon halves and olive oil. After all the procedures are done, you need to wrap salmon into the food film, folded into any dishes with a skin up and put the oppression.

After a pair of day stay in the refrigerator salmon will be ready. From pieces of fish you need to remove excess spices and, cutting, you can serve a snack to the table.

Soldering with butter

This step-by-step salmon salmon recipe provides for the addition of oil to marinade. All presented ingredients are designed for 700 g of red fish, which should be predetermined (if required) and dry with a paper towel. Fish fillet should be cut into equal portion pieces and mix thoroughly with marinade, which is quite easy to cook.

To prepare the marinade, 100 ml of vegetable oil should be mixed, a small amount of crushed dried laurel sheet, black ground pepper, a teaspoon of sugar and 2 tbsp. l. Salt. In such a marinade, the fish will prepare throughout the day, subject to stay in the refrigerator.

Saltling with honey

This is another original salmon salmon recipe at home. Salmon prepared by him will definitely have to taste all the households, but only with the condition, if they eat honey.

To prepare snacks, such an original way should be taken a kilogram of the separated salmon fillet, and in a separate dish, you need to prepare brine for it. To create brine, you need to boil the liter of water, add 230 g of a large grinding salt to it, give it a little cool and add 200 g of honey to the container.

While the brine will cool, in the enameled dishes you need to evenly decompose pieces of fish, pre-otters them with black ground pepper, they need to be covered with twigs of fresh green dill, add a small amount of dried laurel sheet (you can use ground) and pour the prepared brine. In such a composition, the ingredients need to be covered and in a cold place until the readiness is achieved, which will occur in 2 days.

Soldering whole salmon

At home, you can sleep a whole fish, which is pretty simple. To do this, choose a suitable carcass whose weight is about 3-4 kg. Before starting cooking, it is necessary to remove all the insides, as well as, if possible, bones. If you wish, you can choose in the store already a shaped carcass. Further, the fish should be put on the cutting board with a skin down and make a small incision in the middle.

After small preparations, the product can be rubbed by seasonings. By salting salmon entirely at home, it is necessary to use a rather harmonious mixture of seasoning. An example of this may be the following set: 2 tbsp. l. Sugar, three times more salt, 0.5 h. l.

"Adjono", 10-15 pcs. Black pepper peas, as well as 20-25 ordinary black and 10 laurel sheets, which must be broken before use. Such a mixture should be abundantly rubbed the fish, smoothly fold it into a large package with a skin down and tie, pre-release air.

In this state, the fish must be immersed in a cold place for 4 days and to uniformly turn it over every day.

What seasonings are best used

How do you delicious salmon salmon at home? The main key of success is correctly selected spices, including solo and sugar must be present in obligatory.

As for the spices, the experienced mistresses for the preparation of such snacks are used by black pepper, both both ground and fragrant in the shape of peas, it is also often in recipes you can find a bay leaf and cloves.

In many recipes salmon salmon at home, it is recommended to use the dill greens or a given spice in dried, as well as lemon, which is sometimes replaced by lime.

What can be prepared with salted salmon?

Salted salmon can be not only an independent snack. He often acts as an ingredient for complex dishes. An example of this may be the original carpaccio, which can often be found in the menu of expensive restaurants.

Such an ingredient is very often used in the preparation of salads, as well as soups. For breakfast you can always make appetizing toas with this fish and greens, as well as with cheese.

In addition, almost every festive table is a plate with bright sandwiches, one of the components of which - salted salmon.

How to choose fish for salting

The hostess knowing how to salon salmon at home should be aware of some factors that also affect the quality of the finished product. The best salt fish is obtained only from fresh products. In the event that the fish has repeatedly froze, which can be found out by her cloudy eyes or battered fins, the taste of the finished dish will not please, and maybe even upset.

Also at the time of buying a whole fish it is worth paying attention to the freshness of the tail: if it is dry, the fish was stored for quite a long time and better refrain from buying. With the outside of the fish there should be no dents, the original color of its scales is light silver, it is also an indicator of freshness of the product.

In the event that not a whole carcass is purchased, but a finished piece of the fillet part, you should pay attention to the product that will have a pleasant pink or red shade, which also indicates its quality and freshness. In addition, the fish should make a pleasant sea fragrance.

A source: https://www.syl.ru/article/366186/vkusnaya-zasolka-lososya-v-domashnih-usloviyah---retsept-osobennosti-prigotovleniya-i-rekomendatsii

Slip salmon at home recipe

how to solit salmon in home

Read the original publication on Mjusli.ru.    

Do you think that the fillet of a red fish of a weak ambulance is a luxury? By no means, especially if you find the wholesale and retail base in the city of the sale of fresh or ice cream products, and once a month to buy there all the row of the product.

It will be quite enough, so that every morning to indulge himself with a delicacy sandwich, which was described in ancient Russian fairy tales. Decided to make similar costs in their monthly budget? Then it remains only to determine how for the first time in life it is delicious to pickle salmon fillets.

  • Choosing the main ingredient and main recommendations
  • The most elementary formulation
  • Salmon in brine
  • Norwegian Island
  • If caviar got to your hands
  • Reviews and comments

So that the end result pleased not only the taste, but also an appetizing appetite look, you need to use the entire experience gained by everyday housewives.

For instance:

  • To buy a slice having an intense, brilliant and smooth color, in no way loose and not consisting of pieces;
  • Remember that with salt it is almost impossible to overdo it, because the fillet will take it exactly as much as necessary, and no more gram. With sugar a little different story, and its number per kilogram of the source product can not exceed 2 tbsp;
  • Try to fall asleep sea fish, too, maritime origin. It is not clear what this is justified, but such a tandem contributes to the preparation of gentle, not devoid of its juices, spicy and weakly saline fillets;
  • Do not believe, but the perfect pickling salmon recipe for salting at home involves the use of only salt and sugar. If the stomach requires gastronomic delights, it is permissible to put a lemon, dry spicy herbs, white pepper, laurel, etc;
  • A bit of vodka poured into the salting container, it helps the workpiece to remain dense and not lose the primary color;
  • Separate red fish can be in iron, glasses and plastic containers;
  • In the case when the finished dish is not exactly destroyed in the next three days, it needs to be rid of the marinade, mix with a small amount of lean oil without smell and stored further in dry container and under the lid tightly adjacent to it.

The most elementary formulation

Dry salting salmon requires such products:

  • 1.5 kg of fish;
  • 150 g of small grinding salts;
  • 120 g of sugar;
  • Ch.L. Dry etragona and rosemary (optional).

The number of initial ingredients can be changed at its discretion, focusing on the volume of the purchased gift of the sea. From the latter, you need to pull the ridge, the resulting halves to wash well and dry the napkin.

The bottom of the deep flat-bottomed bowl will unlose 1/3 of the sugar-salt mixture and herbs, spread the fillet, and pour it off with the remaining spices.

To the product, install a plate, top view a three-liter jar with water, and send the whole design for a day in the cold.

Salmon in brine

The "wet" option of causing fresh salmon fillet at home, assumes the following set of products:

  • litere of water;
  • 120 g of fine salts;
  • Half of lemon;
  • A pair of dried nails;
  • Black and fragrant pepper in the amount of 3-4 peas;
  • A pair of laurels.

Further, the recipe involves the preparation of the brine itself, for which the water must be brought to a boil, put pepper peas, salt and cloves with the laurel. When the liquid will be done, it needs to be pulled out all the spices.

Then the ridges are removed from the carcasters, the tails and fins are cut, all major bones are pulled out.

The remaining fillets are cut into thin and neat slices, the latter are tightly folded into the container, flooded with a meal of lemon halves and cooled brine.

At home, the process of wet marinization lasts a day, after which the pulp is eliminated from the pouring, they dry and impregnate with a small amount of vegetable oil without smell.

Where, how not in Norway know how best to sleep fish?

If you want to try salt salmon in not quite usual design, go back:

  • pair kg of the source product;
  • 100 g of large-crystalline salts;
  • 50 g of sugar sand;
  • one lemon and orange;
  • 100 g of fresh dill;
  • Half Ch.L. Black pepper powder;
  • 4 ppm Gina, brandy or whiskey.

Purified and washed carcasses need to be fine with a sugar-salt mixture. Then, with orange and lemon, the color part of the zest is "erased", and it is already connected to finely chopped dill and pepper powder.

The fish is laid out in the container layers, each of which is smashed by the greens, fragrant mixture and watering alcohol. At 12 o'clock the dish goes to the cold, it is under load there, and then all pieces need to be turned over, and marine the same period of time. Before serving, it is recommended to water slices with any citrus juice.

If caviar got to your hands

A simple and tasty recipe for how independently and to pick up salmon caviar at home, implies the following actions:

  • Washing the iconic under running water (convenient to use sieve);
  • Mixing a pair of Article. Sugar and 5 tbsp. salts at the rate of 1 kg of the main ingredient;
  • Spearing the caviar of the sugar-salt mixture, and the subsequent 15-year-old marination in the refrigerator.

Almost finished caviar must be packaged on glass jars, close tightly and put in cold.

By the way, in the same method you can pick up the abdomen of red fish, but if you prefer a "wet" salting, you will need to do as follows:

  • Clear abdomen from scales;
  • The product is folded into a deep container and shield a mixture of 0.5 tbsp. large sea salt, fragrant pepper peas and half of a graved cup of sugar;
  • Then the blank is poured with cool boiled water, which in an amount of 250 g is mixed with 10 ml of kitchen vinegar;
  • To fully sleep fatty salmon abdomen, you will need to put them for a couple of days in a cold place;
  • Vinegar You can take an apple or rice, or even replace it at all on cognac / whiskey / vodka.

Finally, we will make a reservation that any of these recipes will help you decide on how to salute the "meat" salmon ridges, then the pulp ridges and use it and use it for the preparation of small canape sandwiches.

A source: https://receptivkysa.ru/zasolit-losos-v-domashnix-usloviyax-recept.html

Salmon Worded - Two simple recipes for cooking at home

Salmon is a natural antidepressant, reduces blood sugar levels and improves metabolism. People with weakened immunity and children are highly recommended to introduce salmon into their diet. Of course, the product brings benefits is a properly prepared product. Malossal salmon, cooked with his own hands, is the perfect way to keep all the nutrient elements that will strengthen health, and simply will please their taste.

Ingredients: Salmon, sugar, salt, spices Time for bookmark: Whole year

For better taste, choose a fresh fish, medium sizes. Too small salmon has a lot of bones, and it is very uncomfortable to work with it. Too big - also not very suitable for these purposes. The meat of adult salmon will be somewhat tough, and not everyone will like it. The ideal salmon weight for salting is about 2-3 kg.

  • 1 Low Salmon Dry Sign
  • 2 salmon weakly salted in brine

Salmon salting recipes at home

Salted red fish on a festive table is evidence of family well-being. Moreover, salmon on the table can be submitted in the form of a snack, in the form of a filling or in the form of ordinary cutting, which can somehow decorate any festive table.

Unfortunately, in our time, the cost of red fish has increased sharply, but the quality of the finished product wants to be the best. In this regard, most home owners prefer to salt fish at home.

In addition, home cooking has certain advantages.

First, at home there are all possibilities to cook fish for any recipe. As for the store or market, there is no special choice here: in extreme cases, a couple of recipes and it can already be considered a huge plus. Secondly, dishes prepared independently do not contain any dyes, preservatives or taste amplifiers. In addition, the dish will always be fresh, since no hostess will prepare a fish from a spoiled product.

How to choose to choose fish for salting?

If a dish is prepared from fresh salmon, it will always be tasty. Choosing a carcass of fish, should be guided by some rules. The best option is to buy fresh, just catching carcass. Even the freshly-frozen fish and that can hire unpleasant surprises. Especially, this is relevant if the fish frozen more than once, which happens quite often. Despite this, the attentive buyer can always distinguish a fresh carcass of fish from the non-fresh carcass.

Fresh fish always has a specific fish smell, which cannot be confused with any other smell. Fish meat - gentle pink shade. If the fish meat has a pale pink shade, then it is most likely frozen or frozen or frozen the stupid carcass. And the meat itself is red-brown, then it is most likely an old carcass.

Even if the fish is frozen, she should have blondic natural eyes. Muddy eyes point to a non-reliever of the product. If you do not make a big cut of meat, then you can see bright bodies, testifying to the high quality of meat.

How to part fish

From how carefully and correctly the fish will be parted, the quality of the final product will depend. Phased salmon separation:

  • The carcass of the fish will rush, and then washed under running water.
  • Then the head and tail is cut.
  • After that, the fish is cleaned of scales and is also cleaned as carefully.
  • Along the range is made incisions along the entire length, and the deep, to the bone itself.
  • Finns are removed, including film.
  • As a result, two choppers should be turned out, and very neat.

Salmon Soldering Methods

If you turn to the recipes, then their huge many, both simple and complex, allowing to sprinkle red fish, both completely and pieces. And yet, it is worth paying attention to the simplest and most delicious recipes, the preparation of which does not require large costs of funds and time.

Preparation of salmon entirely

It will take a combination of the following products:

  • Salmon carcass, weighing from 3 to 4 kg.
  • Two tablespoons of sugar.
  • Six tablespoons of salt.
  • Seasoning "Ajinoto" - Paul teaspoon.
  • 10-15 pepper peppers peppers.
  • 20-25 black pepper peppers.
  • 10 pieces of laurels leaves.

How preparing:

  1. First of all, it should be cleaned and get rid of fish internals. After that, it is better to remove all the bones.
  2. On the large plane of the tree lies with the fillet of the fish of the skin down and in the middle there is a small incision
  3. Then the fillet falls on the seasoning, as well as sugar and salt. The main task is not to overdo it.
  4. Following this, peppers are mixed and fell on fillet, including a broken bay leaf.
  5. The sleeve for baking or a simple package is taken and a few pinch of salt falls into it.
  6. Fish takes and falls in a bag of skin down.
  7. A package or sleeve is carefully wrapped and tied. Before this, it is advisable to release air from the sleeve.
  8. Place fish in a cold place for four days, turning the fish every day.

Slashing of abysts salmon

If you break the salmon's abdomen, you will get a very gentle dish that can decorate any, including a festive table. But for this you will need such components:

  • Polkulo salmon trousers.
  • One glass of water.
  • One tablespoon of vinegar.
  • Half salt table salt.
  • As much sugar.
  • 15 black pepper peas.
  • Ground pepper.

How to cook a dish:

  1. At the first stage of the abdomen well wash and clean. After that, they are placed in enameled dishes.
  2. The abdomen rolls out salt and sugar and sprinkled with black pepper.
  3. Water is boiled together with vinegar, after which the abdomen flooded the same mixture.
  4. Take a bowl or a plate of a smaller diameter than a saucepan and put on top of the trousers, giving it by cargo.
  5. Then the product is placed in the refrigerator for a couple of days, after which they will acquire a very pleasant taste.

Recommendations for the use of salt and spices

When salting salmon, depending on the recipes (and there are a lot of them), there are also many different seasonings. Unfortunately, they need to be able to apply, otherwise the dish can be spoiled.

The most common from the spices are considered:

  • Pepper fragrant.
  • Black pepper.
  • Lavra leaf.
  • Coriander.
  • Dill or its seeds.
  • Lemon or Lime.
  • Soy sauce.
  • Bow.
  • Carnation.
  • Orange.

Depending on personal preferences, each mistress has the right to decide which of the seasoning is more suitable for a particular recipe. In addition to the above-mentioned products, other ingredients are added to the fish. In this case, it all depends on skill and experience. But if it is not, it is better not to manipulate it very much. As - in no way salmon is not cheap fish.

In addition, it is necessary to take into account how nationality is the dish. Whatever it was, but many give preference to exotic tastes.

Therefore, the presence in the preparation of the seasonings of Chinese or Georgian origin is welcomed by many fans of fish dishes. Most importantly, always adhere to the formulation, so as not to spoil the dish. Recipes are something that has been tested by life and, to make something new in them should not be, especially if there are no skills.

Useful properties of salt salmon

When salting fish, it does not lose its main qualities and it retains the entire set of vitamins and trace elements. Salmon is not an exception and the following useful substances are in its meat:

  • Iodine.
  • Sodium.
  • Phosphorus.
  • Zinc.
  • Omega-3 polycycisle.

With regular consumption of salmon in the human body, the state of balance is observed, in terms of all the necessary elements supporting normal life. For example:

  1. Improves metabolism.
  2. The salt balance is restored.
  3. The functions of the central nervous system are improved.
  4. The activities of the heart and blood vessels are normalized.
  5. Salmon meat is considered an effective antioxidant.

Salmon dishes

Salted salmon is characterized by the fact that from its meat you can prepare a sufficient number of varied dishes.

Salmon Carpaccio

Components:

  • 150 grams of salted salmon meat.
  • One lemon.
  • 20 grams of parmesan.
  • 1 bunch of arugula.
  • 3-4 Cherry Tomato.
  • Olive oil.
  • Salt.
  • Spice.
  • 2 h balsamic vinegar spoons.

Cooking method:

  1. Salmon and parmesan are cut by thin plates, and the arup and tomatoes wash and dried.
  2. Pretty refueling, mixing 3 large spoons of olive oil, one spoon of vinegar and juice of the lemon. Everything is thoroughly mixed, with the addition of salt and spices (to taste).
  3. Slices of fish are laid out on the dish and fastened.
  4. On top lay out parmesan with arugula.
  5. In conclusion, tomatoes and lemon slices are added on top.

Soup of lentils and salmon

What should I have for this:

  • 200 grams of lentils.
  • 100 ml of cream.
  • 0.5 h. Curry spoons.
  • 150 g onion attended.
  • One carrot.
  • 0.5 h. Spoons of turmeric and 5 glasses of water.
  • Parsley.
  • Salt.
  • Ground pepper.

How preparing:

  1. Onion is cut by half rings. An oil is poured into the pan, the onions are placed and roasted.
  2. Cleaning carrots and cuts into thin rings, after which it is added to the bow.
  3. The lentil is washed and added to the pan, together with spices, ground pepper and gently mixed.
  4. After a couple of minutes, 5 glasses of water and the dish is cooked for 15-20 minutes in a saucepan.
  5. After that, everything is whipped by a blender and again put on fire with the addition of cream.
  6. After boiling, the dish turns off and bottled on the plates, which are added slices of salmon and greens.

Toasts with salted salmon

Certainly present on the festive tables. To make them, you must have:

  • 150 grams of salmon.
  • Four chicken eggs.
  • 100 grams of butter.
  • Bread for toasts.
  • Salt.
  • Spice.

Cooking:

  1. Take a suitable container and clamping it with a film, after which you split one egg, salt and add spices.
  2. The same operation should be done with the rest of the eggs.
  3. The next stage - eggs go to boil for a few minutes.
  4. Bread roasted before the appearance of a crust and flashes oil.
  5. Salmon is cut by thin slices and falls on toast.
  6. From above, boiled pashota eggs are lowered, one for each toast.
  7. If desired, mayonnaise or sauce is added.

As practice shows, the preparation of salt salmon is not much difficult. At the same time, the quality of the finished product is guaranteed from which the mass of delicious dishes is actually prepared. But this is not all the advantages. Red fish refers to dietary dishes, which are especially useful for people overweight.

Salmon practically does not have contraindications, but only the urgent recommendations of doctors. This kind of fish must be present at each, and not only a festive table. Salted salmon is a whole range of useful substances that can be served to the table in any form: in the form of simple cutting, in the form of sandwiches, toasts, or as a filling of fish cake. In any case, it will be delicious and useful.

A source: https://fishingday.org/recepty-zasolki-lososya-v-domashnix-usloviyax/

Salmon salting at home: tips, singing methods

> Cooking Fish> Solving

Salted Red Fish is a delightful, gentle and incredibly tasty dish that will not leave anyone indifferent. Salt salmon can be like a snack, filling, and an independent dish, which will decorate the festive table. Due to the fact that the prices for such a delicacy increased significantly, many hostesses are singing on their own. After all, this is a lot of advantages, and not only about savings.

Homemade fish is significantly different to taste from the shop. In addition, it is much more useful, since there are no preservatives, dyes or any other artificial additives. It is cooked at home, it will definitely be fresh and tasty, because the shopping goods are often sold in stores, disguised as fresh.

Cutting salmon for salting

  • First, the carcass need to be washed and rolling.
  • After that, the head and tail is cut.
  • The next step is to clean the scales, after which the fish need to rinse well.
  • Make incision along the ridge to the bone.
  • Finns need to be removed, as well as the film.
  • And in the end, there are two halves of a beautiful stylet on the skirt.

Full

Such ingredients will be needed for salting:

  • Salmon carcass approximately 3-4 kg - 1 pc.
  • Sugar - 2 tbsp. l.
  • Salt - 6 tbsp. l.
  • Seasoning "Ajinoto" - 0.5 h. L.
  • Easy pepper - 10-15 peasants
  • Black Pepper - 20-25 Peels
  • Bay leaf - 10 pcs.

Preparation steps:

  1. First you need to clean and turn the carcass. After removing the bones and the spine.
  2. Put the skin of the skin down on a large kitchen board and make a small incision near the midline.
  3. Sprinkle seasoning and labeled, after it is also done with sugar and salt. The most important thing is not to reduce it.
  4. After that, mix pepper peas and pour out on fillet. The laurel leaf is lit and also decompose on the adhesive.
  5. Now it is necessary to take a sleeve for baking or a normal package, and pour into them a few pinch salts.
  6. In them put salmon with a skin down.
  7. Carefully wrap the fish in the bag / sleeve, having released all the air before that, and tie.
  8. Put in the refrigerator for four days, and turn a carcass every day.

Tips for the use of spices and the number of salt

As seasonings for salting salmon, you can use quite a few different spices, one of the most suitable are:

  • Allspice
  • Black pepper
  • Bay leaf
  • Coriander
  • Seeds or fresh dill branches
  • Lemon
  • Soy sauce
  • Onion
  • Carnation
  • Orange

Each hostess itself chooses which spices do most like, and in her opinion it is better for fish. Some add even brandy and gin to the salting. It all depends on the desired taste in the end, if you want piquancy, you can add more pepper, soy sauce and carnation. If with sourness, it is better to take lemon and orange.

Some add completely exotic seasonings, such as a mixture of Chinese or Georgian production, which are made from the mass of a wide variety of herbs. But the taste is very interesting and saturated, so that the dish itself is even in winning.

The most important thing is not to overdo it with salt, because if it is absorbed into the fish, then it is impossible to remove unnecessary. You need to be very neat and strictly stick to the recipe in order not to get too salty delicacy. And when adding a soy sauce you need to remember that it is also salty, so the salt you need to throw less .oes here

Salmon salmon at home, a step-by-step recipe - all diseases

February 21

I am not a biologist-ichthyologist, so knowledge of representatives of the salmon family is extremely scarce. But but I certainly know how this fish is delicious to sleep. I honestly tried to deal with the detachments, subfaming and subspecies, but I realized that for readers of my recipes it is not so important.

The main thing to tell how to salon salmon of any kind at home is tasty and as quickly as possible. These singing methods are suitable for salmon, trout, cozy, nurses, humpbacks, kits, golts and other red fish. Please note that I suggest salting frozen raw materials. Fresh salmon per day will not get off.

It will be ready only in a few days, and then weeks, when all the potentially dangerous healthy microorganisms perish.

articles:

Preparatory Salmon Soldering Stage

  • At home, it is better to salt fresh-frozen salmon (this applies to exactly the rapid ways of the ambassador). Since at low temperatures most of hazardous microorganisms die, the process of the arrangement is reduced to 1-3 days, and in some cases up to several tens of minutes (depending on the recipe and type of raw materials). However, it is worth refraining from buying several times of frozen goods. Make sure the quality and freshness of the raw materials will help the inspection of the head, gills, skin. There should be no suspicious spots (yellow, gray), visible damage, the integrity of the skin should not be broken. If you are lucky to buy fresh fish, it is recommended to be frozen and only then saline. Save the natural taste, the color and structure of the red fish will help the shock frost (at low temperatures). In all modern models of refrigerators there are such compartment. Send a fish there for 2-5 hours (duration depends on the size of the raw material). Then defrost in the refrigerator.
  • Fresh-frozen fish in front of the cutting is recommended to completely defrost if salting fillets or pieces are supposed. From the frozen carcass easier to remove the skin, separate the ridge and cut it into smooth slices.
  • A large salmon is inappropriate to saline entirely. The cutting process is quite simple. Remove your head and tail. These parts of the carcass are used to prepare the ear either fish soups. Cut fins. Take a neat longitudinal cut. Open the belly. Remove the insides. Slide the remains of the abdominal cavity with a knife. If required, clean the fish from scales. Well wash, especially inside. Dry the surface with napkins. Now divide the carcass into several parts in the size of the kitchenware. Solo can stacks, pieces of fillet. Skin with a dry ambol is better not to remove. To make fillets, cut the fish on 2 parts along the ridge. Thus, the ridge will remain on one of the fillets. Separate bones (knife, hands), and leave the resulting fillet as much or cut into several parts.
  • For salting salmon, utensils made of glass, edible plastic. Metal containers without enamel are not suitable. It is desirable that the container tightly closed the lid to avoid the penetration of foreign smells of other products stored in the refrigerator.
  • Solve salmon representatives can be several ways. The most popular: "Dry" method, ambassador in brine, salting with subsequent freezing. Fatty (salmon, trout) is better to salt in a dry mix.
  • To sleep salmon with maximum preservation of its taste, it is enough to use only salt and sugar. Traditional proportion: 1 to 3, respectively.
  • With a spicy ambol, various seasonings are added to the classic salting mixture: pepper, lemon zest, fresh greens, garlic, onions, coriander, etc.

The easiest but delicious way to salmon atlantic salmon (and not only)

It is recommended to salt fir-fat fish, such as salmon. I had steaks, but fillet is suitable, abdomen. It is not preferably too small pieces to plant so much - it may turn out that the fish itself will come rude. For such a case, the third recipe is suitable.

Ingredients:

Salmon - 500 g; Salt of large (medium) grinding - 3 tbsp. l.;
Sugar sand - 1 tbsp. l.

How delicious salting salmon fillet (one of the fastest, reliable ways):

-1-Prepare Fish: Discharge, clean, if necessary, cut into large pieces. Carefully dry from moisture.
-2-Squeeze the desired amount of sugar sand and salt. You can use sea, cook. Extreme oil salt is better not to take. Small particles are quickly dissolved, making the surface of the fish is too salted. But inside the salmon will not be completely polluted.
-3-Obfish in a dry mixture fish from all sides. There should be a solid salt "crust". The fact that the fish will not take extra salt - delusion. There is always a possibility of a reconnaissance. The main thing is to stop the singing process in time, flushing fish.
-4-tightly fold into the container. To accelerate insoles, the oppression is installed on top. Cover the dishes with a lid.
-5-Send to the refrigerator for 24 hours. Under the action of salt, a significant amount of fluid is separated, which must be merged. Try a slice of fish. If you are satisfied with the degree of saline, wash the fish. If the snack turned out to be lowallow, return it to the refrigerator for another 12 hours. Washed fish to dry. Lubricate the thin layer of vegetable oil without smell. It turns out very tasty! Very gentle taste, natural smell of "noble" fish. Beautiful filling for pancakes, sandwiches, tartlets, pies, canapes, etc.

Required products:

a piece of salmon - 700 g; Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l. (without a slide); Vodka (brandy) - 1 tbsp. l. (exclusively at will);
dill - 5-6 twigs; crushed (large ground) pepper - 1/2 h. l.

How to Solish:

-1-defrost fish or part of it. Largely cut or leave a piece of solid (if there is a salting capacity of suitable size). Paper towels remove the liquid from the surface so that it does not prevent salt absorbing.
-2-one bowl pour sugar, pepper and salt. Optionally, pour high-quality alcohol, he will give a snack piquancy. Stir.
-3-a little mixture placed on the bottom of the container. There are 1-2 twigs of washed dill.
-4-every piece of fish plentifully spray salt blank.
-5 -5-tightly lay the salmon into the vessel, each layer shifting with dill branches.
-6 fill the container, cover the lid. If alcohol was used at the ambassador, the fish is better not to put into hermetic dishes, but in the "breathable" natural fabric. For example, clean (but already styled) linen kitchen towel. So alcohol pairs will come out, only a pleasant fragrance will remain. Snack will be ready for about a day. This time it should be carried out in a refrigerator or balcony (winter), i.e. At a temperature of + 4 + 6 degrees, without sudden drops. In order for the salt process to go faster, the salmon container is left for 60 minutes at room temperature, then rearranged in cold by 12-14 hours. It turns out a delicious low-headed fish. Shell to rinse fish to rinse. Store in the refrigerator.

How to salon salmon in home (apartment) conditions record fast (in just 20 minutes)?

This method is suitable for all types of family of salmon, but usually I use it for the "budget" humpback, a goltz, Kizhi. Calcia takes less than half an hour. But it turns out tastier when the pieces are in oil. It turns out a gentle fish fillet. You can right immediately at the sandwich or on a plate.

List of necessary:

salmon (any kind) - 600 g; water - 500 ml;
Salt - 2-3 tbsp. l.; Onions - 1 pc. (optional);
Refined sunflower oil - 150 ml.

Step-by-step processing process:

-1-I Solished Golts. Separate a carcass. Remove the skin.
-2-grind moderately thin pieces.
-3-Prepare a strong hydrochloric solution - Tuzluk. This option of a home ambulance (without onion) I have already shown in the recipe for humps under salm. There I described in detail the preparation of a tuzluk. Boil water. Dissolve salt in it. Add, as long as it dissolves. When the particles begin to settle on the bottom of the bowl, the solution is ready. Completely cool it. Place the sliced ​​salmon there. Leave for 20 minutes.
-4-bow Cut half rings.
-5-Put salmon and bow in the bank. Fill with oil. Put in the cold for several hours. The longer a snack is, the more tastier it turns out.
-6 - To quickly file to the table, hand over the jar on the kitchen table for about half an hour.

A few more options for a homemag of red fish see here.

Pleasant!

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How to salute salmon at home tasty

Salted fish is always tasty and simple, and if this fish is also red, such as salmon, then it is twice as pleasant, because the calorieness of salmon of the weakly saline is only 200-215 kcal per 100 grams, and how much benefits from this small and not a calorie piece This value is simply immense for the human body. Today we will tell you how to escape salmon at home tasty so that the fish gets a juicy, gentle, fat, low-salted, and at the same time kept in itself all the benefits.

How to salute salmon at home Tasty: Tips and secrets

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Salmon salting is quite simple, but at the same time painstaking work, requiring special attention and approach to the process, otherwise you can reduce, impaired or spoil the taste of the fish, incorrectly its defrosting, or sprinkled by the spices. Several advice on the preparation of weakly salted salmon fish from leading chefs.

  1. How to choose to choose fish for salting. High-quality red fish has a dense, non-scattering and non-sticking pulp flesh. By color to choose salmon standing, adhering to a bright homogeneous light red color. Fresh fish looks a little glitter and, of course, it has no odorous smell.
  2. For pickling, you should take a large seaside salt, it does not pull the juice from the fillet, leaves the fish meat with a fatty, juicy. In no case, experts do not recommend using iodized product, it can spoil the true taste of fish.
  3. So that the salmon remains a beautiful gentle color, the pieces should be sprinkled before salting, or put them on the split seconds in this product, then remove and start the solvent process.
  4. In order to achieve an excellent result, the salting of the fish should be carried out in glass or with an enameled coating of the dishes. You can use a plastic container or stainless steel dishes.
  5. Large carcasses in front of the process is important to cut on a portion. How to part fish right. First, the carcass need to be washed, dry, then cut off the head, tail, cut all fins, gut, gently cutting belly. Next salmon is washed out from the inside, an incision is made on top, the carcass is separated into 2 parts, the main bone and thin bones are extracted. Without removing the skin, cuts fillet on comfortable parts, everything is ready. If desired, the salting can be carried out by distinguishing the fish on the steaks.
  6. Do not leave the seafood in the marinade for more than three days, handing ready pieces into a dry container and send to the refrigerator. If possible, salty slices can be closed in a cotton towel or gauze, so the fish will be more dry, but no less tasty.
  7. If it seems that the sea delicacy is very dry, you can add some vegetable oil to the dishes in the dish, preferably olive, it does not interrupt the taste of the fish itself.
  • • No need to regret the salt with salting, the product is quite greasy and dense consistency, it will absorb the quantity that he needs and no grams. Salmon Fishing Family Salmon is very difficult.
  • • If the product you plan to arrange in brine (marinade), be sure to follow the proportion of salt and sugar. 2 spoons of salt are needed 1 spoon sugar.
  • • To get a bright aroma and rich spicy taste, experts recommend not to add any spices to the recipe itself, and sprinkle with spices already ready to fish filed on the table.
  • • The most combined with red fish coriander, pepper, garlic, dried onions, bay leaf, greens. When filing, you can decorate the fish with a lemon slices (as a replacement is used by lime) or orange, they will make a certain special highlight.

In this recipe we will tell how to salute fresh salmon quickly and just in small pieces. Capture salmon time will be on this method of only one day.

It will take a carcass of fish in 1.5 kg:

  • - 2 spoons with a holish salt of large;
  • - 1 spoon without a slide of sugar;
  • - 5 cloves in buds;
  • - 10 black pepper peas;
  • - 3 laurels.

The cooking process will be as follows:

  1. • Fish, stab, disassemble from bones, wash, cut, removing the skin on small portion pieces, let it dry a little.
  2. • Fucking pepper, carnation and bay leaf, mix the resulting composition with salt and sugar. If you wish, the number of spices can be added or reduced. It all depends on your preferences.
  3. • Place pieces into glass dishes, each layer is wrapped in your composition with salt, leave for minutes forty or a little more in the room, and then remove it into the cold.

After 24 hours everything will be ready, you can get it and eat or use salt salmon to sandwiches. You can apply such a delicious delicacy with dry wine, lemon slices, any fresh greens, olives or olives.

Now the recipe in which we will tell how to salute frozen salmon. If you wish, this recipe can be used for fresh fish, you will only need to lower the process of defrosting the product.

The composition of products for salting:

  • - frozen salmon carcass;
  • - 2 table. sod.sahara;
  • - 4 spoons of salt;
  • - 1 teaspoon of mustard seeds and as many dried juniper berries;
  • - bunch of greenery (dill, mint);
  • - 2-3 spoons of olive oil;
  • - to taste a little lemon juice, black fragrant ground pepper.

Algorithm for the preparation of salt salmon:

  1. A day before the preparation, place the frozen carcass in the refrigeration chamber on the lowest shelf. Next, seafood wash, disassemble from the bones, cut the pieces. It is possible to cut a sea delicacy on the steaks, but not too thick pieces, as convenient.
  2. Greens Publish very finely.
  3. All bulk products mix, add greens, soda the mass of salmon pieces, put in the container where the fish will be arched.
  4. Snaw the dish of oil and lemon juice.
  5. Set the oppression and remove in a cold place for 2 days.
  6. Finished pieces can be immediately served on the table, and you can rinse from spices and only then present to guests.

On a note! If desired, the greens can be broken into large parts and simply cover it with fillets after processing it with salt.

How to sleep salmon by pieces

One of the easiest and most convenient ways to salting. Salmon gets tasty and gentle, directly melts in the mouth, you can serve both a separate dish and on sandwiches, toast or use as ingredients in the preparation of other snacks.

We take:

  • - Salmon carcass.
  • - Vegetable oil any - 100-120 ml.
  • - Salt - 2-3 spoons.
  • - Sugar in terms of the number is twice as low as salts.
  • - a mixture of spices for fish (you can buy or prepare yourself from coriander, laurel sheet, pepper, mustard).

A red fish is preparing in such a way very simple.

  1. • How to share salmon salmon We were told above, there is nothing complicated here, all the actions are the same as in previous recipes.
  2. • Next, the pieces are placed in a deep bowl, mix the spices with oil and processed by this composition every slice.
  3. • We put a cooked dish in a cold place for 1.5-2 days, then we get and eat.

How to sleep abdomen salmon at home

Crescent salmon is not inferior to their taste, fatness and saturation of steaks and fish fillet. Right now we will tell how to make the abdomen of a weak ambush.

Ingredients:

  • - Salo abdomen - 600-700 gr.
  • - On one spoon of sugar sand, poles of ground, coriander hammer, whiskey white.
  • - Two spoons of salt.
  • - Glass of water.

Cooking process:

  1. • Bress the abdomen, dry, put in dishes deep for salting.
  2. • Mix into one mass of the spice, sprinkle the abdomen and mix thoroughly to mix so that the salty composition is distributed over all pieces.
  3. • Boil the water, cool, mix the glass with vinegar, pour the abdomen with this composition, set the oppression from above, leave for 48 hours in the cold.
  4. • Digging the brine from the finished fish, lay out the abdomen to another dishes, give them to dry and can be served on a table with potatoes, fresh vegetables, just with bread.

How to salon salmon ridges

Soldering and salmon ridges are subject to salmon. They can be bought in the store or use, separating with the collapse of the carcasses on the fillet parts.

It will be necessary to prepare:

  • - Salmon ridges - 1-2 pieces.
  • - vegetable oil - 5 spoons.
  • - teaspoon of sugar and twice the salt.
  • - Ground punch black - 1-2 pinching.
  • - Vinegar table (9%) - tea spoon.

How to salute the ridges:

  1. - Mix salt, pepper and sugar, graze the ridges.
  2. - Butter Pour the products in half an hour after they wrapped the fish with salt.
  3. - Add vinegar, turn the products several times.
  4. - Lay out the wizard ridges in the package, closed hermetically, leave for the night in the refrigerator.
  5. - Mix the foods in the morning right in the package and hold back about 8-10 hours. Call the ridges, with the help of a knife separating meat from the seeds and can make sandwiches or eat with vegetables, potato mashed potatoes, just without anything.

How to pickle salmon steak

Salmon salty at home can be made by pieces without seeds or steaks. In this recipe we will learn to salt salmon fish with steaks.

  1. We prepare the salmon carcass, cut it on the steaks, removing the head, tail, inside and cutting a large fin.
  2. Next, mix in one dishes two spoons of brown sugar and 3 spoons of sea salt, add a mixture of peppers and any favorite seasonings for fish dishes or seafood salts. We lay out a piece of the mixture of spices on the bottom of the dishes for the salting, put the smooth steaks, best if the fish is laid in one layer, but if there is no such possibility, you can put pieces one on another, but in this case there must be a salt mixture between the layers. Close the steaks of the film, withstand 1.5 days in the refrigerator.
  3. Next, the fluid formed in a plate, lay my steaks beautifully on a plate, decorate the greenery and rings of lemon. Everything is ready!

Attention! If pieces are too thick can be held in salt 2-3 days. If thin enough to withstand 1 day.

How to salute salmon in brine

Solo salmon varieties of fish can not only dry, but also a wet way, as it is correct and delicious to do right now.

For kilograms, we take fish:

  • - liter of pure water;
  • - Two spoons of dining salts.
  • - teaspoon of sugar sand.
  • - juice from the third part of lemon.
  • - Dried carnation, a mixture of peppers, bay leaf, other spices - taste.

Salmon salmon recipe at home with a wet method for steps.

  1. Film fillet cut the portions is not too finely, but also not large parts.
  2. Water is boiling, sucking in boiling water all spices and spices on the recipe, mix, let the brine completely cool to room temperature.
  3. In the cold composition, squeeze the juice of the lemon, mix, pour fish pieces with marinadas, cover with a lid, we remove at least one day in the refrigerator. Next, drain the pouring, spread the pieces on the plate, let it dry, water olive oil, decorated with greens and sell.

Soldering salmon fillet

Salmon fillet, prepared by this method, will not leave anyone indifferent, the fish melts in the mouth, and when cutting it looks incredibly appetizing and beautiful.

You should take:

  • - kilogram of fresh salmon fillets.
  • - Stone Salt - 160-170 gr.
  • - Sugar - 60-70 gr.
  • - Ground beam of parsley, dill and mint.

How to salute salmon with greens right, step-by-step actions of the hostesses.

  1. • Fish fillet cut into large parts.
  2. • In a separate bowl, mix the crushed greens with salt and sugar sand.
  3. • Sutitate the resulting fillet from all sides.
  4. • Put in a plate fillets with skins down, and the second layer, if there is, on the contrary, the skin upstairs, take it with a saucer, set the gnet (you can use a liter jar with water as the oppression), leave right in the room until the fish starts juice ( approximately 5 hours).
  5. • Jewish to drain, the oppression will be removed, stand another 12 hours of fillet in the refrigerator and everything, you can eat, add to various salads, served on toast.

Now you know how to escape salmon at home Tasty, what seasonings are needed, and what is best to serve this dish. Bon Appetit!

How to salute salmon at home Tasty and fast, video

A source: https://organikeda.com/kak-posolit-losos-v-domashnih-usloviyah-vkusno.html

How to salt salmon at home correctly and tasty

How deliciously sawing red fish at home, each hostess should know.

After all, salmon salmon and other fish species do it yourself, read also how to solit the cozhi, significantly saves money to the holiday, and also protects your body from preservatives and dyes that are invariably present in the shopping packages.

Weak salmon, cooked at home, it turns out particularly tasty, gentle and attractive in appearance.

Soldering salmon fillet at home does not require special skills and time costs, except for the excerpt in the refrigerator.

As a result, you will learn how to escape the red fish correctly, and get a delicious fish cutting to any festive table!

How to sleep salmon home recipe with photos

Solim Salmon House of Odessa

Ingredients to sleep salmon fillet at home:

  • 1 kg Fresh Red Fish
  • 3 tablespoons of salt of medium grinding
  • 2 tablespoons sugar

How to salon salmon slices in a saucepan:

1. Ice cream red fish defrost at room temperature without pouring water and not heating.

2. If necessary, fresh fish to rinse, rinse, cut into separate pieces and every piece to dry the paper towel. Remove fins and large bones or cut fillets with bones. The skin is usually left.

3. Mix salt with sugar.

4. Obtain a mixture of chunks of red fish, put in an enameled pan, top cover with a flat plate and put the load.

5. Put in the refrigerator for 36 hours. Remove, dry with paper towels and let me dry in the air a few hours.

How to solit fresh salmon with dill

Ingredients for 1 kg of fresh fish:

  • 5-6 tablespoons of medium grinding salts
  • 200 g of greenery dill

How to salon salmon fillet with dill:

1. Prepared fish well soda in a mixture of salt and sugar.

2. At the bottom of the pan for the ambulance to put a third of the washed and dry branches of dill, put 1/2 pieces of red fish on them.

3. Cover the second third dill, then put the remaining fish with the skin up and cover the rest of the dill.

4. Put a flat plate with a dill, cover the lid and leave at room temperature for 8 hours.

5. Then remove in the refrigerator for two days.

Salmon Salmon Solutions Recipe

Ingredients in order to salt red fish at home:

  • Salmon (fillet) - 2 pieces of 400-500 g
  • Salt - 4 table. Spoons
  • Sugar - 2 table. Spoons
  • Mustard Seed - 1 Tea Spoon
  • Juniper berries - 1 teaspoon
  • Greens of dill - 2-3 beams
  • Fresh mint - 1 beam
  • Black pepper ground - to taste
  • Half of big lemon
  • olive oil

How to salon salmon at home:

1. All dry spices crowded together in the mortar.

2. Salmon salmon fillet Wet with a paper towel and soda with a mixture of seasoning from meat.

3. Cover the mint and dill from above, pour lemon juice and sprinkle with olive oil.

4. Put the pieces of fillet on each other skin up, tightly wrap the food film tightly and put into deep dishes, putting the oppression on top.

5. Remove in the refrigerator clock for 48 hours. Rinse from seasonings, cut the slice with a sharp knife and serve to the table.

Salmon salting at home recipe with butter

Ingredients:

  • Salmon (fillet) - 700 g
  • Vegetable oil - 100 ml
  • Sugar - 1 teaspoon
  • Salt - 2 tablespoons
  • Bay leaf and ground pepper

How to make salmon salted in oil:

1. Defrost fish at room temperature or if there is time in the refrigerator.

2. Cut the fillet with pieces or slices to your taste.

3. Mix the oil with a broken laurel sheet, salt and pepper.

4. Salmon fillet put into the marinade and mix well.

5. Place in the refrigerator for a day.

How salmon salting at home with honey

Ingredients:

  • 1 kg salmon fillet
  • 1 tsp. crushed white pepper
  • Several branches of dill
  • 200 g Honey
  • 230 g of large sea salt
  • 1 l of water

How to solit salmon fillet in honey brine:

1. Boil the water, dissolve salt in it and cool a little, because the honey in boiling water can not be breeded.

2. Divide honey in brine.

3. To pickle salmon meat, lay out fillet in the dishes, sprinkle with pepper on top and spread the dill. You can put a bay leaf.

4. Pour the cooled brine, cover and put in the refrigerator for 2 days.

Did you like our salmon salmon recipes at home, write in the comments!

A source: http://varivkusno.ru/kak-solit-lososya-doma-pravilno-i-vkusno.html

Salmon salmon

Salted red fish on a festive table is evidence of family well-being. Moreover, salmon on the table can be submitted in the form of a snack, in the form of a filling or in the form of ordinary cutting, which can somehow decorate any festive table. Unfortunately, in our time, the cost of red fish has increased sharply, but the quality of the finished product wants to be the best. In this regard, most home owners prefer to salt fish at home. In addition, home cooking has certain advantages.

First, at home there are all possibilities to cook fish for any recipe. As for the store or market, there is no special choice here: in extreme cases, a couple of recipes and it can already be considered a huge plus. Secondly, dishes prepared independently do not contain any dyes, preservatives or taste amplifiers. In addition, the dish will always be fresh, since no hostess will prepare a fish from a spoiled product.

How to choose to choose fish for salting?

How to choose a fish for salting

If a dish is prepared from fresh salmon, it will always be tasty. Choosing a carcass of fish, should be guided by some rules. The best option is to buy fresh, just catching carcass. Even the freshly-frozen fish and that can hire unpleasant surprises. Especially, this is relevant if the fish frozen more than once, which happens quite often. Despite this, the attentive buyer can always distinguish a fresh carcass of fish from the non-fresh carcass.

Fresh fish always has a specific fish smell, which cannot be confused with any other smell. Fish meat - gentle pink shade. If the fish meat has a pale pink shade, then it is most likely frozen or frozen or frozen the stupid carcass. And the meat itself is red-brown, then it is most likely an old carcass.

Even if the fish is frozen, she should have blondic natural eyes. Muddy eyes point to a non-reliever of the product. If you do not make a big cut of meat, then you can see bright bodies, testifying to the high quality of meat.

How to part fish

From how carefully and correctly the fish will be parted, the quality of the final product will depend. Phased salmon separation:

  • The carcass of the fish will rush, and then washed under running water.
  • Then the head and tail is cut.
  • After that, the fish is cleaned of scales and is also cleaned as carefully.
  • Along the range is made incisions along the entire length, and the deep, to the bone itself.
  • Finns are removed, including film.
  • As a result, two choppers should be turned out, and very neat.

Salmon Soldering Methods

If you turn to the recipes, then their huge many, both simple and complex, allowing to sprinkle red fish, both completely and pieces. And yet, it is worth paying attention to the simplest and most delicious recipes, the preparation of which does not require large costs of funds and time.

Preparation of salmon entirely

Preparation of salmon entirely

It will take a combination of the following products:

  • Salmon carcass, weighing from 3 to 4 kg.
  • Two tablespoons of sugar.
  • Six tablespoons of salt.
  • Seasoning "Ajinoto" - Paul teaspoon.
  • 10-15 pepper peppers peppers.
  • 20-25 black pepper peppers.
  • 10 pieces of laurels leaves.

How preparing:

  1. First of all, it should be cleaned and get rid of fish internals. After that, it is better to remove all the bones.
  2. On the large plane of the tree lies with the fillet of the fish of the skin down and in the middle there is a small incision
  3. Then the fillet falls on the seasoning, as well as sugar and salt. The main task is not to overdo it.
  4. Following this, peppers are mixed and fell on fillet, including a broken bay leaf.
  5. The sleeve for baking or a simple package is taken and a few pinch of salt falls into it.
  6. Fish takes and falls in a bag of skin down.
  7. A package or sleeve is carefully wrapped and tied. Before this, it is advisable to release air from the sleeve.
  8. Place fish in a cold place for four days, turning the fish every day.

Soldering with greens

Soldering with greens

Greens are quite commonly used when salting salmon, and another fish. It adds not only a pleasant aroma to the dish, but also a specific taste that many likes.

For such salting, the following components are needed:

  • 1 kilogram of salmon.
  • Middle grinding salt - 6 tablespoons.
  • Two tablespoons of sugar.
  • 2-3 beam of fresh dill.

Cooking sequence:

  1. The fish is selected so that one meat without bones remains.
  2. Fillet is rubbed with a mixture of salt and sugar.
  3. Fresh dill is washed and dried. The third part of the dill is placed on the bottom of the Court.
  4. Salmon fillet is cut into pieces of suitable size and stacked in the sidier with the layers of the skin down. There should be a branch of dill between each layer.
  5. The latter layer is stacked up, and the dill is left on top, which remained.
  6. Top of fish there is a plate, which is pressed by any cargo. For example, you can take a three-liter bank and to gain water into it - it will be a suitable cargo.
  7. The fish should be in such a state to stand 8-9 hours at room temperature, after which it is moved for a couple of days in the refrigerator.

Slashing of abysts salmon

Slashing of abysts salmon

If you break the salmon's abdomen, you will get a very gentle dish that can decorate any, including a festive table. But for this you will need such components:

  • Polkulo salmon trousers.
  • One glass of water.
  • One tablespoon of vinegar.
  • Half salt table salt.
  • As much sugar.
  • 15 black pepper peas.
  • Ground pepper.

How to cook a dish:

  1. At the first stage of the abdomen well wash and clean. After that, they are placed in enameled dishes.
  2. The abdomen rolls out salt and sugar and sprinkled with black pepper.
  3. Water is boiled together with vinegar, after which the abdomen flooded the same mixture.
  4. Take a bowl or a plate of a smaller diameter than a saucepan and put on top of the trousers, giving it by cargo.
  5. Then the product is placed in the refrigerator for a couple of days, after which they will acquire a very pleasant taste.

Recommendations for the use of salt and spices

When salting salmon, depending on the recipes (and there are a lot of them), there are also many different seasonings. Unfortunately, they need to be able to apply, otherwise the dish can be spoiled.

The most common from the spices are considered:

  • Pepper fragrant.
  • Black pepper.
  • Lavra leaf.
  • Coriander.
  • Dill or its seeds.
  • Lemon or Lime.
  • Soy sauce.
  • Bow.
  • Carnation.
  • Orange.

Depending on personal preferences, each mistress has the right to decide which of the seasoning is more suitable for a particular recipe. In addition to the above-mentioned products, other ingredients are added to the fish. In this case, it all depends on skill and experience. But if it is not, it is better not to manipulate it very much. As - in no way salmon is not cheap fish.

In addition, it is necessary to take into account how nationality is the dish. Whatever it was, but many give preference to exotic tastes.

Therefore, the presence in the preparation of the seasonings of Chinese or Georgian origin is welcomed by many fans of fish dishes. Most importantly, always adhere to the formulation, so as not to spoil the dish. Recipes are something that has been tested by life and, to make something new in them should not be, especially if there are no skills.

Useful properties of salt salmon

Useful properties of salt salmon

When salting fish, it does not lose its main qualities and it retains the entire set of vitamins and trace elements. Salmon is not an exception and the following useful substances are in its meat:

  • Iodine.
  • Sodium.
  • Phosphorus.
  • Zinc.
  • Omega-3 polycycisle.

With regular consumption of salmon in the human body, the state of balance is observed, in terms of all the necessary elements supporting normal life. For example:

  1. Improves metabolism.
  2. The salt balance is restored.
  3. The functions of the central nervous system are improved.
  4. The activities of the heart and blood vessels are normalized.
  5. Salmon meat is considered an effective antioxidant.

Salmon dishes

Salted salmon is characterized by the fact that from its meat you can prepare a sufficient number of varied dishes.

Salmon Carpaccio

Salmon Carpaccio

Components:

  • 150 grams of salted salmon meat.
  • One lemon.
  • 20 grams of parmesan.
  • 1 bunch of arugula.
  • 3-4 Cherry Tomato.
  • Olive oil.
  • Salt.
  • Spice.
  • 2 h balsamic vinegar spoons.

Cooking method:

  1. Salmon and parmesan are cut by thin plates, and the arup and tomatoes wash and dried.
  2. Pretty refueling, mixing 3 large spoons of olive oil, one spoon of vinegar and juice of the lemon. Everything is thoroughly mixed, with the addition of salt and spices (to taste).
  3. Slices of fish are laid out on the dish and fastened.
  4. On top lay out parmesan with arugula.
  5. In conclusion, tomatoes and lemon slices are added on top.

Soup of lentils and salmon

Soup of lentils and salmon

What should I have for this:

  • 200 grams of lentils.
  • 100 ml of cream.
  • 0.5 h. Curry spoons.
  • 150 g onion attended.
  • One carrot.
  • 0.5 h. Spoons of turmeric and 5 glasses of water.
  • Parsley.
  • Salt.
  • Ground pepper.

How preparing:

  1. Onion is cut by half rings. An oil is poured into the pan, the onions are placed and roasted.
  2. Cleaning carrots and cuts into thin rings, after which it is added to the bow.
  3. The lentil is washed and added to the pan, together with spices, ground pepper and gently mixed.
  4. After a couple of minutes, 5 glasses of water and the dish is cooked for 15-20 minutes in a saucepan.
  5. After that, everything is whipped by a blender and again put on fire with the addition of cream.
  6. After boiling, the dish turns off and bottled on the plates, which are added slices of salmon and greens.

Toasts with salted salmon

Toasts with salted salmon

Certainly present on the festive tables. To make them, you must have:

  • 150 grams of salmon.
  • Four chicken eggs.
  • 100 grams of butter.
  • Bread for toasts.
  • Salt.
  • Spice.

Cooking:

  1. Take a suitable container and clamping it with a film, after which you split one egg, salt and add spices.
  2. The same operation should be done with the rest of the eggs.
  3. The next stage - eggs go to boil for a few minutes.
  4. Bread roasted before the appearance of a crust and flashes oil.
  5. Salmon is cut by thin slices and falls on toast.
  6. From above, boiled pashota eggs are lowered, one for each toast.
  7. If desired, mayonnaise or sauce is added.

As practice shows, the preparation of salt salmon is not much difficult. At the same time, the quality of the finished product is guaranteed from which the mass of delicious dishes is actually prepared. But this is not all the advantages. Red fish refers to dietary dishes, which are especially useful for people overweight.

Salmon practically does not have contraindications, but only the urgent recommendations of doctors. This kind of fish must be present at each, and not only a festive table. Salted salmon is a whole range of useful substances that can be served to the table in any form: in the form of simple cutting, in the form of sandwiches, toasts, or as a filling of fish cake. In any case, it will be delicious and useful.

How to salon salmon at home so that he pleased with his taste? The recipe is very simple, you will need fresh red fish, salt and some sugar. You can remove the first sample after a day!

Prepare salmon We will be a dry ambulance method. This is when the fish sprinkles from all sides with a mixture of salt and sugar, and then sent in this form to the cold. After some time, you will only drain the liquid from the Sudge. In fact, the fish will marry herself, salmon will absorb the desired amount of salt, and you will need to wait for the right moment.

For salting, choose the salmon of the medium size. Too fine fish bony. And the meat of adult salmon is often harsh and overlooked. Therefore, the optimal weight of the fish is 2-3 kg. Calloons can be a whole carcass or a piece of fillet.

Total cooking time: 24 hours | Cooking time: 15 minutes: 500 g | Calorie: 131.54.

Ingredients

  • Salmon - 500 g
  • Salt neural large - 2 tbsp. l.
  • Sugar sand - 1 tsp.

Cooking

Big photos Little photos
  1. Solenyj Losos 1.

    First prepare red fish: defrost and clean. If you manage to buy a whole salmon, then you can pickle it completely (together with the ridge) or cut into pieces.

    How to part fish? Cut the head, tail and fins, of which you can make an excellent ear. Cut the carcass with a sharp knife along the ridge, remove all the bones. Of course, you can skip this step, but still saline salmon fillet more convenient than pieces with a ridge, because after capping you will have a finished product - take it to cut it on the sandwiches! Please note that the skin is not needed to shoot with salmon.

    Prepared pieces of fish dried with paper towels. The smaller the moisture is on the surface, the better.

  2. Solenyj Losos 2.

    Measure the required amount of sugar and salt. You can take a naval or cook salt, but it must be a medium or large grinding. Salt class "Extra" does not fit!

  3. Solenyj Losos 3.

    Next slices of salmon Observe in the resulting mixture of sugar and salt, carefully, from all sides. You have to get a dense crust, without lumen.

  4. Solenyj Losos 4.

    Fold salmon into the container - the skin down. If you want to speed up the salting process, you can put on top of some kind of oppression (optional).

  5. Solenyj Losos 5.

    Tighten the dishes of the food film or cover the lid. In this form, send for a day to the refrigerator. In the drying process, the fish will give a lot of own fluid that you need to merge a couple of times. If this is not done, it can resolve.

  6. Solenyj Losos 7.

    On the second day you can remove the trial. If you are satisfied with the degree of the ambassador, then rinse the fish and serve to the table. If it seems to you that it has not yet been told enough, then keep another 12 hours in the refrigerator. Ready salmon to dry, lubricate the thin layer of refined vegetable oil.

    If you wish, you can sprinkle with chopped dill, black pepper and sprinkle with lemon juice.

Salted salmon can be served as cutting, as well as used to prepare very tasty sandwiches, pancakes, tartlets, canapes, etc. Pleasant appetite!

Solenyj Losos 6.

Solenyj Losos 13.

Salted red fish has always been in price. It would still be gentle, juicy, useful. Next, we learn in detail how to salute salmon at home.

Buying red fish in stores, many people think that the price of the product is overestimated, and the taste is not always impressive by gourmets. True, sometimes there are some exceptions, but it is rare. Even, manufacturers do not regret various nutritional supplements to strengthen the taste of salted fish.

Despite all these reasons, it is sometimes very much like to enjoy a snack in the form of salt salmon and a thin crust of black bread with greens or prepare a delicious salad with salmon slices, pamper a seven festive dish. In such cases, it is better to do salts of fish yourself.

How to salute salmon at home: Secrets, Soldering Rules

The presence of salmon at the dinner table has long been considered a sign of the welfare of the hosts of the house. Moreover, this red fish of the hostess is served as a separate cold snack and as part of different festive dishes. Women learned to plant salmon at home so that the fish for taste characteristics at times exceeds the taste of the product from shops and supermarkets. There is still no preservatives in the fish to fish, and its cost is lower than that of the finished fish from the store.

Fillet of weak salmon salmon
Fillet of weak salmon salmon

Secrets and subtleties Salmon salting at home:

  • It is important to choose fresh red fish for the pickling. A qualitative product flew will not crumble and be in a loose state. Salmon color should be bright, without any irregularities. A good fresh fish gligrates slightly and has an elastic look, does not have extraneous flavors.
  • When singing - do not spare salt. Salmon will absorb this product exactly as much as necessary. It is impossible to reduce the red fish.
  • When planting salmon in brine, observe the correct ratio of sugar, salt. For brine, it is always used: one piece of sugar and two parts of the salt.
  • If you wish to get the perfect salmon, you choose a large seaside salt for his pickling. Since she does not pull all the juice out of the fish. Also, a stone salt is also suitable for the process, but do not use the iodined product to salmon.
  • Who loves the fish to be saturated with flavors. They can sprinkle salmon with salts with salts from herbs or before serving to the table to add pieces of citrus sides, etc.
  • In order for salmon after planting, saved the color, in the container where the process will be poured a little moonshine.
  • For salting salmon, a glass, enameled, stainless, plastic dishes are used. It is important that the container is clean without unnecessary flavors, because the fish can absorb a foreign smell, and it will be impossible then.
  • To quickly salmon salmon you need to clean the fish and free it from the bones. Then cut the product with neat pieces mix one part of the sugar and two salts and snap salmon. Such a fish will be ready after three hours.
Salmon salmon at home
Salmon salmon at home

If you're ahead of you decided to sleep salmon in the marinade, then do not leave it in the brine for more than three days. Store the product separately from the solution. Fish can resolve.

Salmon is very tasty when the hostess in its salinity is added to the container, dill. And the fish itself after catering is covered in a tissue towel.

Important: Sometimes salted salmon is dry, in order to avoid such a problem next time, it is necessary to add some olive oil to a homing composition.

On the table, serve salmon with greens, lemon slices, olives, beloved vegetables, white dry wine.

How to salute salmon at home Tasty: Quick Cooking Recipe

Such a fish, as the red salmon always, was valued in Russia. And the point is not only in the color of its meat, but in the fact that it has many useful substances. Not only is it beautiful, also useful. When there are salmon dishes on the table, they are always decoration of the festival. People who often use salmon - more rage.

They have no health problems, there are no pathologies of the heart, vessels, they have good memory, and have a normal metabolism in the body. And it is not surprising - after all, the salmon contains useful fatty acids, vitamins, trace elements, which is simply necessary to human organism.

Soldering red fish
Soldering red fish

How to quickly salt salmon - recipe:

Ingredients :

  • Salt - 65 g
  • Sugar - 35 g
  • Salmon - 1 kg

Cooking :

  1. Take salmon and separate the pulp from the bones, share it on the portion pieces, accommodate them gently in the plastic container over the entire surface.
  2. Mix bulk products, stir the salt, sugar.
  3. Sprinkle with this mixture of salmon fillet, carefully. If there are many salmon layers in the container, then bring each layer of salt, sugar.
  4. Close the plastic dishes with a cap, send saline fillets to the fridge.
  5. Fish will be ready after day. And to quickly occur the process of salting, it is recommended to keep it at room temperature.

If you are not a row fish, then it is better not to store it in the salt mixture. Remove the salt layer, sugar from salmon, soda it with sunflower or olive oil and pack into clean capacity, sprinkle with lemon juice for fragrance.

How to spray salmon at home Tasty: Soldering Soldering Fish

Salmon - Fish of large sizes, so if you want to salt it entirely, you will have to choose a carcass of no more than three and a half kilograms.

Salmon Salmon Recipe :

Ingredients :

  • Salmon - 3-3.5 kg
  • Sugar - 65 g
  • Salt - 190 g
  • Seasoning for fish (preferably "Ajinoto") - 3-5 g
  • Black pepper - 17 pcs. Goroshin
  • Pepper scented - 12 pcs. Goroshin
  • Bay leaf - 8 pcs.
How to solit salmon fresh-frozen whole?
How to solit salmon fresh-frozen whole?

Cooking :

  1. Fish carcass twist. Cut the head with a sharp knife, scissors - fins. Remove the bones, spine.
  2. Salmon placing on the board so that the skin is at the bottom. Make an incision on the fish along the center of the carcass and sprinkle it with spices (Ajinoto). If you do not have such a spice in stores, then use any other for fish.
  3. Now everyone sprout at the beginning with sugar, and then soda salt. Sugar proportions can be changed depending on preferences, and you can do salts without it, if you have health problems. Do not forget some salt, sugar pour into the screw of the carcass.
  4. Sprinkle salmon meat with pepper and grind the laurel and distribute on all the surfaces of the fish.
  5. It remains to fold your fish into a plastic bag, for this pour salt mixture to the side part of the package, put the salmon from the skin to the salinine material. Release the surplus air from the package, tie it. Position the fish on the contrary and send to the cold for three days. Do not forget to periodically turn the salmon for uniform salt.

How to sleep salmon at home Tasty: recipe for cooking fillet with greens

When spring comes, the body simply requires vitamins. A good dish for the replenishment of all human body systems with different useful substances will be salmon with greens. Moreover, in May, there is already a dill, green onion, parsley - full-fully, and buy or disrupt plants in the country will not be a problem. In addition, greens are not only useful, and also looks very beautiful on salmon fillet on a festive table.

Salmon fillet with greens - recipe :

Ingredients :

  • Fish - 1 kg
  • Stone Salt - 190 g
  • Sugar - 65 g
  • Dill, Parsley - 35 g
Salmon with greens
Salmon with greens

Cooking :

  1. Turn salmon carcass in fillet. To do this, get rid of bones, heads, fins and cut the fish on the part.
  2. According to the recipe in a separate dish, pour salt, sugar and evenly stir the mixture.
  3. This mass sodes the flesh of salmon. And - rub the meat from all sides.
  4. Fresh greenery thoroughly rinse under the jet of cold water, let's drag water drops from greenery leaves.
  5. At the bottom of the glass container, lay out the third part of the greenery. From above, place the salmon chuck fillet to the bottom. Next, on the layer of fish, pour greens (half of what remains). The next layer is a fish skirt to the top, then spread the greens.
  6. Above the resulting product with a plate and give the dishes with a heavy item.
  7. Leave salmon for six hours on the table at room temperature, after moving it to the fridge for two days.

When the specified period passes, the fish can be eaten. Serve as a separate dish or in the form of sandwiches, salads, etc.

What spices for red fish, salmon?

Each hostess has its own highlight, which it uses for salting salmon. That is why salmon recipes prepared in such a way a lot. After all, even a small little thing can change the flavor, the taste of salt fish. And sometimes not for the better, unfortunately. Therefore, applying seasonings and other additives to the fish should be able to.

The most suitable of them :

  • Fragrant pepper, black pepper, laurel leaf
  • Seeds of dill, coriander
  • Dill Greenery, Luke Sun
  • Onions, lemon, orange, lime
  • Carnation, soy sauce, etc.
Salmon salmon rules with spices
Salmon salmon rules with spices

When a woman is preparing for his family, she knows that they prefer to eat her households. Therefore, only those spices, greens, fruits, vegetables that like her family can be added to the fish.

Someone loves sharp dishes, in this case, when salting does not hurt add pepper lights, someone prefers that the fish does not smell, therefore adds lemon juice or other citrus. Each country has its favorite preferences, some adore exotic tastes.

Most residents of Russia appreciate the presence of seasonings from China, Georgia. After all, thanks to them, the fish acquires a unique taste and smell. That's just no need to cherish, because some of the herbs do not completely harmonize with salmon. Their presence annoys his nose. Nevertheless, it is better to make proven recipes so as not to spoil expensive fish.

Video: How to salute salmon at home - recipe

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