Pink salmon as salted trout recipe. Salted pink salmon
Soon so many holidays that the head is spinning. We are already willy-nilly thinking about what we will treat our unexpected guests with. There is always fish on the table in our family. Salted or lightly salted. The main thing is to have it. But salmon or trout are expensive to buy, so I began to use mainly pink salmon.
This fish is quite cheap and turns out to be very tasty when cooked properly. Although some housewives do not like it for its dryness, there are some tricks that eliminate this. We have already cooked just recently and it was very juicy, as well as with salmon. Today we will lightly salt it under the same fatty fish.
It is unrealistic to buy ready-made items in the store. Simply because then prices start to bite, and the quality of the purchase leaves much to be desired. For example, I then use pink salmon in salads or sandwiches. Yes, I just cut it to the table. No one can really say what kind of fish they eat, since they are very much confused with salmon. But I usually don't reveal my secret, but why? Let them think so.
Salted pink salmon for salmon - recipe in 5 minutes (it can't be faster)
This is perhaps the most quick way... Then the fish turns out to be very tender and lightly salted. But we all know that the degree of salinity depends on the time of salting. Therefore, the fewer minutes, the less salt it will absorb. We will cook this option in brine, for this, prepare it in advance, since you need to use it cold! Read the recipe for how to cook it.
Ingredients:
- Pink salmon - 1 pc.;
- Water - 1 l.;
- Salt - 6 tbsp l .;
- Sugar - 1 tbsp. l .;
- Vegetable oil - 70 ml .;
- Ground black pepper - to taste.
Preparation:
1. We will need fillets, of course the tenderloin can be purchased immediately, but it is better to buy the whole fish. We defrost it in a natural way. That is, we leave on the table at room temperature or in the refrigerator. But to make it easier to remove the skin, then thaw quite a bit. Cut off the head and tail, remove the insides. Then we make an incision along the ridge and remove the skin. Now we separate the fillet from the bones.
2. To make it slightly salted faster, the pulp must be chopped into thin pieces about 5 mm thick. This is best done with a sharp knife.
The thinner the pieces, the faster the fish will cook.
3. Let's prepare brine. Dissolve salt and sugar in a small amount of boiling water. Then add cold water... The total amount of liquid should be 1 liter.
You can make a brine completely from boiling water, but then be sure to cool it down to room temperature. Otherwise, the fish will cook in hot.
4. Place the fillet in brine for exactly five minutes. Prepare paper towels during this time. After a while, we take it out and put it on napkins. We saturate all the liquid.
5. We need a container in which we will insist the fish. We put the pieces into it and sprinkle each layer with pepper if desired and be sure to coat it with a silicone brush with vegetable oil... Put in the refrigerator for 30 minutes. Then we serve.
Lightly salted pink salmon tender and juicy like salmon - a fabulous yummy
This is the method I usually do with onions. Of course, you can do without it. But for me it tastes better. This one also prepares pretty quickly. Moreover, we will use a dry ambassador. Only marinating takes a little longer. But this pink salmon will taste just fabulous!
Ingredients:
- Pink salmon - 1 pc.;
- Salt - 1 glass;
- Sugar - 0.5 cups;
- Black peppercorns - to taste;
- Onions - 2 pcs.;
- Vegetable oil - 0.5 cups.
Preparation:
1. Defrost the fish. Separate the head and tail. We also remove the insides. Separate the fillet from the bones. You can use the ridge for fish soup, or you can also grind it with the rest. Cut the pulp into portioned pieces.
2. Prepare the mixture. To do this, mix salt and sugar together.
3. Dip each piece completely into white sand and put it in a deep container. We leave for exactly 20 minutes.
You need to roll in the mixture very quickly. this way the fish will cook at the same time.
4. Prepare the onion during this time. Peel it and cut into rings or half rings.
5. Rinse the fillets under running water and dry a little with paper towels. Lay in layers in a deep bowl: fish, onion, pepper, a little oil. We repeat this until the products run out. We put oppression on top and put it in the refrigerator for 1 hour.
It is best to serve such a tasty treat with potatoes, but on the festive table it will fly away as a snack along with onions.
Pink salmon for salmon at home - quick and tasty
Ingredients:
- Pink salmon - 1 pc.;
- Salt - 2 tbsp. l .;
- Sugar - 1 tbsp. l .;
- Vegetable oil - 100 ml.
Preparation:
1. Cut off the head and tail from the fish. We remove the insides. Separate the fillet from the bones. We will not remove the skin, we will do it later.
2. Mix salt and sugar together.
3. Sprinkle dry mixture on both halves on both sides. You can even rub a little into it. Place the pieces together and wrap them tightly in a plastic bag. Leave at room temperature for 24 hours. But after 12 hours, be sure to turn the bag over to the other side.
To prevent the liquid from leaking out of the bag, be sure to place the fish in another one, or place it in some other container.
4. Then we rinse the fish under the tap and dry it with a towel. Cut into portioned pieces while immediately cutting off the peel. Place in a small bowl and pour over with vegetable oil.
You can eat right away, but it is better to insist a little in the refrigerator.
I bring to your attention a video that I found on the Internet. I must say right away that I did not cook with it. But I liked that the author tells in detail how to grind fish. Moreover, the recipe is suitable for any kind. If you use the same, then share with us the result below in the comments. We will only be glad of this.
These are the wonderful ways I told you. I hope you liked them and you have already looked at some for yourself. Be sure to prepare one for the next holiday or dinner. Make your loved ones happy. And I say goodbye to you, see you again!
Pink salmon is a fish from the salmon family, the meat of which has an excellent taste. The taste of pink salmon is better revealed in salting, therefore, the question: how to salt pink salmon worries many housewives. The fact is that pink salmon meat is a little dry, especially after boiling or frying. But when salting, this disadvantage is not felt at all.
How to prepare fish for salting
To salt pink salmon, you first need to choose the fish itself. Fresh fish checked not only by outward appearance scales. The main feature is a "clean" look and pink-red gills. Frozen fish can be checked against a certificate or after thawing.
The next step after choosing the fish will be cleaning and cutting. If the fish is frozen, then defrosting is ahead. This stage should run smoothly. To preserve the taste, the temperature is lowered gradually.
It is best to transfer the pink salmon from the freezer to the refrigerator on the eve of cooking, and leave it in the kitchen a couple of hours before salting. Never defrost in a hurry under hot water or in the microwave. This will kill the taste.
Even if the question: how to pickle pink salmon requires an immediate answer, do not resort to accelerating methods, because this will affect the quality of the fish. Better to cook something different. The fish is sold mostly gutted, so after defrosting, you need to separate the head and tail.
Head, tail, and fins can be used to make a rich soup broth. Delicious cabbage soup will also come out of it!
And cut the rest of the fish into pieces, about one or two fingers or a couple of centimeters wide. Those that are thinner will salt out faster. But someone prefers solid pieces, even if they take a long time to cook. We did half of the work in order to get a recipe for salting pink salmon.
How to get a delicious snack
There are many recipes for salting pink salmon at home. Each woman has her own corporate secret, thanks to which the fish is much tastier than the purchased one. How can this be achieved? Adding your favorite spices, observing the salting time - these are the main tips.
Let's find out together how to pickle pink salmon at home deliciously. In order to delight your loved ones with a variety of dishes from this fish, it is enough to know 4-5 recipes and cook them in turn.
Do not use iodized salt for pickling pink salmon!
An easy way to pickle
Products:
- chopped fish;
- salt - 1.5 tbsp. spoons "without top";
- sah. sand - 1.5 tbsp. spoons "without top";
- olive oil - 2-3 tablespoons.
This is the simplest and, at the same time, the most tasty way salting pink salmon. If you are salting fish for the first time, then we advise you to pay attention to the fact that the pieces are of approximately the same thickness, you do not need to remove the skin. The fish is cut across.
This simple recipe is also suitable for those who are absorbed in work and do not have time, or if you want to pamper your loved ones or guests with something delicious. Season the pink salmon a day before you plan to serve it on the table. And better - a little more, then the fish will turn out to be softer and tastier.
First, prepare the salting utensils. Aluminum or metal won't work. You can use a food grade plastic or ceramic tray. Another option is enamel dishes, but the enamel should not be damaged. Place the pieces in one layer and sprinkle with a thick layer of premixed salt and sugar.
Before putting it in the refrigerator, keep the pink salmon for a couple of hours just in the kitchen. Then put a not very heavy load on the fish and put it in the refrigerator for a day.
Remove after 24 hours, rinse with clean water, dry on a napkin and grease with oil and put in the refrigerator for a while. You can cook pink salmon ahead of time and store it in a little oil in the refrigerator. Place the pieces in advance glass jar... This method is called dry.
Spicy with lime
Ingredients:
- fresh pink salmon - one kilogram;
- lime - 1 piece;
- salt - 1 tbsp. a spoon with a "slide";
- sugar - 1 teaspoon with a "slide";
- ready-made - 2 tbsp. spoons.
How to deliciously pickle pink salmon? Seasonings are very important. Everyone notes the harmony of tastes of fish and lime (or lemon). Let's try to salt according to this recipe. Also, as in the previous one, we will cut the pink salmon. Cut the lime into thin slices just before cooking.
Lubricate the pink salmon with a thin layer of mustard and lay in layers. Sprinkle with a mixture of salt and sugar between the layers, and place thin slices of lime. In a day, the delicious fish is ready. You can grease it with a little vegetable oil and hold it for another hour or two. 
Or you can serve it by rinsing off excess salt and sugar and drying it a little. You can cook fish without mustard, only with lime or. Add some herbs or spices if desired. For example, dill will be appropriate here, which is combined with citrus fruits.
While experimenting, do not forget that you cannot add too much spices, peppers. Firstly, they may not be combined, and secondly, they may "hamper" the taste of pink salmon.
How to pickle pink salmon for salmon
Ingredients:
- fresh pink salmon - 1 kilogram;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- 1 laurel. sheet;
- 1 tbsp. a spoon lemon juice;
- black peppercorns - 10-15 pieces;
- olive oil - 2 tablespoons.
In order for the salting of pink salmon under salmon at home to succeed, several conditions must be observed. Fish should be selected fresh, preferably fillet. Pink salmon should be uniform in color.
Thinly slice the fillets to make the fish more tender. Place the slices in a bowl where you will salt it. Squeeze a little lemon juice there and mix everything well. Sprinkle with salt, sugar, pepper and crushed bay leaves on top.
Do not take too much bay leaf for salting any fish, it is good only in small doses.
Put the dishes with fillets in the refrigerator for a day, after pressing with a small load. After a day, the fish can be greased with oil and served.
Video recipe for salting pink salmon in brine
Salted salmon is an excellent dish that will decorate any table. However, most often, such a delicacy is reserved for the holidays and is eaten as a delicacy that they cannot afford in their daily meal due to the high cost. Unfortunately, salmon is very expensive, and not everyone can afford it even for the holidays. Recently, one can often hear that the quality of salmon has become worse due to breeding in cages, where the fish hardly moves and receives a large dose of antibiotics. Also, the fish is tinted so that the color of the meat becomes saturated. These measures drastically reduce the quality of the product. In such a situation, it is better to pay attention to the domestic felling of the salmon family - pink salmon. Pink salmon is very useful, rich in minerals and vitamins, and most importantly, it is caught in natural conditions. The price of pink salmon in stores is pleasing in comparison with salmon or trout. There are enough ways of salting pink salmon, many of them are called "under salmon", as the taste is similar.
We have carefully studied the nuances of pink salmon pickles to make it taste close to salted salmon. We suggest that you familiarize yourself with the basic recipes and choose the one that suits you.
The main difference between pink salmon and salmon and the main secret of salting "under salmon"
Pink salmon, like salmon, belongs to the salmon family. However, it is less fatty than salmon. The fish also has a bitter taste. Therefore, the main secret of pink salmon pickles "under salmon" is the following: sunflower oil odorless and the right mixture for pickling. The oil makes the pink salmon meat more fatty, similar to salmon meat, and the salting mixture removes the bitter taste.
The finer the meat for salting is cut, the less time it takes to cook pink salmon "for salmon".
How to choose quality pink salmon for salting
Consider the main points when choosing pink salmon for pickling. If you are not a resident of the Far East, then most likely you will buy frozen fish. It is better to give preference to gutted, whole pink salmon. Then the likelihood that the fish got to your table unchanged (directly from the sea) increases.
When buying freshly caught pink salmon, pay attention to the tail and eyes. The tail should not be dry (a sign of long-term storage), and the eyes should not be cloudy. Eyes cloudy from prolonged freezing.
If you buy frozen pink salmon, not gutted, pay attention to the following points:
The gills do not have a dark greenish tint (a sign of rotting fish)
The shape of the fish must be correct, the fins and tail are intact. The opposite speaks of repeated defrosting-freezing.
If the fish has already been gutted, then we look at the color of the abdomen. It should be pinkish in color. The yellowness of the abdomen indicates improper storage of pink salmon and prolonged lying on the counter.
When buying a pink salmon fillet, we again look at its color. The fillet should be pink in color without white, yellow and gray tints. The smell should be fresh.
Step-by-step recipes for cooking pink salmon "under salmon"
Pink salmon "under salmon" in brine
Ingredients:
- Frozen pink salmon - 1 kg;
- Table salt or sea salt (coarse) - 4–5 tablespoons;
- Boiled water - 1 liter;
- Odorless vegetable oil.
Procedure:
- Preparing pink salmon for salting.
We are waiting for our fish to defrost a little at room temperature or on the bottom shelf of the refrigerator.
Cut off the head, fins, take out the insides, rinse well from the inside.
Remove the skin, separate the meat from the bones and cut into portions.
- Cooking the brine.
In a liter of cooled boiled water, put 4–5 tablespoons of table salt (not iodized), mix everything thoroughly until it is completely dissolved.
- Salt.
Put pieces of pink salmon in the brine and leave for 15-30 minutes. The longer we hold it, the more salty the fish will be.
We take out the pieces from the brine on a paper towel, let the brine drain for a while.
We transfer it to a plastic or glass container, pour it with odorless vegetable oil.
After 6 hours, the pink salmon is ready.
- The pink salmon will be ready in 6 hours.
Pink salmon "under salmon" without brine with sugar
Ingredients:
- Pink salmon - 1 kg;
- Table salt - 3 tablespoons;
- Odorless vegetable oil.
Cooking procedure:
- Mix salt and sugar in a separate bowl.
- Pour half of the sugar and salt mixture into the salting dish.
- We spread the pieces of pink salmon fillet;
- Sprinkle the remaining mixture on top of the fish.
- We give the fish three hours to salt.
- Then blot the fillets with a paper towel to remove excess salt.
- We put the pieces in a storage container and season with vegetable oil.
- Pink salmon "under salmon" can be served to the table!
Shelf life - up to 5 days in the refrigerator.
Pink salmon with "salmon" with lemon
Ingredients:
- Pink salmon - 1 kg;
- Granulated sugar - 1.5 tablespoons;
- Table salt - 1 tablespoon;
- Ground black pepper - 1 pinch;
- Odorless vegetable oil - 100 ml;
- Lemon - 2 pieces.
Cooking process:
- Cut the pink salmon fillet into pieces.
- Mix salt, sugar and pepper.
- Cut the lemons into thin slices.
- Rub each piece with a pickle mixture and lay it in layers in a container.
- Distribute the lemon evenly between the layers of pink salmon.
- We give the fish 10 hours for salting.
- Next, add vegetable oil to the pink salmon and let it soak for another 3 hours.
- Pink salmon "under salmon" can be served on the table!
Shelf life - up to 7 days in the refrigerator.
Pink salmon "under salmon" in a plastic bag
- Pink salmon (fillet) - 1 kg;
- Table salt - 3-4 tablespoons
- Ground black pepper - a pinch;
- Mustard powder - 1 tablespoon;
- Coriander - a pinch;
- Vegetable oil - 150 grams.
Cooking process:
- Separate the pink salmon fillet from the bones and skin.
- Without cutting into portions, rub the fillet with a mixture of salt, sugar and peppers on both sides.
- We roll the fish into a roll and put it in a plastic bag. Tie the bag tightly and wrap it in parchment paper.
- We leave it in the refrigerator for a day, then turn the roll over to the other side and leave it for another 24 hours.
- Next, remove excess salt with a paper towel and season with vegetable oil.
- Pink salmon "under the salmon" is ready!
The shelf life in the refrigerator is up to 5 days.
Video: different recipes for cooking pink salmon "under salmon"
Pink salmon "under salmon" in brine
Pink salmon "under salmon" with sugar
Pink salmon "under salmon" with garlic
Currently, not many can afford to buy real wild-caught salmon. Pink salmon comes to our rescue, which when the right way salting and well-chosen ingredients will taste no worse than salmon. Most importantly, be careful when choosing fish in a store or market and use only the correct ingredients for your pickles. Your salted pink salmon will decorate any festive table, and a small price will allow you to enjoy such a delicacy on a regular day. We wish you good luck with your cooking and bon appetit!
The best recipes for making slightly salted pink salmon at home without unnecessary complications.
The recipe is simple, but the taste of the fish is simply amazing.
Ingredients for making light salted pink salmon:
- 1 fresh pink salmon,
- 0.5 cups of salt
- 2 tsp pepper,
- 2 onions
- 1 head of garlic
- 0.5 cups vegetable oil.
Cooking steps lightly salted pink salmon at home:
- Cut the fish into pieces, cut the pieces in half.
- Then prepare a mixture of salt and pepper: about 0.5 cups of salt and 2 teaspoons of pepper.
- Mix everything, dip the fish in the mixture.
- Place fish in a bowl and cover for 45-50 minutes.
- Rinse the fish in warm water, squeeze out.
- Cut the onion into half rings and the garlic, pour over the vegetable oil and let stand for 10-15 minutes.
Tasty slightly salted pink salmon at home
Ingredients for making delicious slightly salted pink salmon:
- 1 kg raw fillet pink salmon,
- 3 tbsp. tablespoons of sugar
- 3 tbsp. tablespoons of salt
- Dill,
- 1 st. a spoonful of sweet and hot mustard,
- 2 tbsp. tablespoons of vinegar
- 125 ml of vegetable oil.
The process of cooking delicious slightly salted pink salmon:
- Put the whole fillet in a suitable form (to leave a minimum of space), grease liberally with sunflower or olive oil.
- Stir the sugar, salt and dill and cover the fillets with this mixture.
- Cover with foil and refrigerate for 2 days.
- Cut into thin slices and serve with the sauce: combine mustard, vinegar, oil and dill.
- When salting, you can add a large amount of various finely chopped greens.
Spicy pink salmon at home
Ingredients required for cooking spicy slightly salted pink salmon:
- 1.5 kg of pink salmon,
- 2 tbsp. tablespoons of salt
- 2 tbsp. tablespoons of sugar
- spices,
- 1.5 tbsp. tablespoons of vegetable oil.
Stages of cooking spicy pink salmon at home:
- Take 1–1.5 kg of fresh frozen pink salmon.
- Skinning her (which is not at all difficult).
- Cut across from the ridge into thin slices.
- Mix in a container 2 tbsp. tablespoons of salt with 2 tbsp. tablespoons of sugar.
- You can add a few coriander seeds.
- Lay in a jar in layers so that the first layer is salt and sugar, and the fish plates do not overlap one another.
- Pour 1-1.5 tbsp on top. tablespoons of vegetable oil.
You can eat the next day, before serving, cut into portions sprinkle with herbs. You can also use this fish for making salads and sandwiches.
Bon appetit, dear friends! Divide recipes with friends or save so as not to lose with the help of social buttons!
Lightly salted pink salmon at home video
Lightly salted lightly salted pink salmon at home. How to pickle pink salmon at home video from Petr de Cril'on. Fast, simple, and most importantly delicious!
We also bring to your attention a video recipe "Salted pink salmon at home" for a festive table: