Is it possible to eat red fish to your heart's content? Certainly! If it is pink salmon that is salted on its own.
In this case, the cost of this delicacy is many times lower than in the store.
You can use it to make not only sandwiches, but also a lot of delicious dishes. But how to pickle pink salmon at home?
It turns out that you can cook salted pink salmon very simply and quickly if you have good recipes.
Of course, the most delicious dishes are made from fresh fish. But it is not always possible to purchase it. In this case, we use a frozen product. Before cooking, it needs to be thawed, but not in hot water or a microwave; it is better to let the carcass sit slowly on the bottom shelf of the refrigerator.
Then the fish is cleaned of the outer husk, the tail, fins, and head are removed and the internal cavity is washed. The whole carcass is rarely used for salting; most often it is cut into fillets. The tail part of about 10 cm is not used. The fillet can be left with or without skin, at your discretion.
Salted pink salmon is prepared in two ways:
1. Dry. To do this, simply sprinkle the prepared carcass with salt and spices. The fish will release juice, the salt will dissolve and saturate the product.
2. Wet. For this, marinades, juices, and brines are used. Pieces of fish are immersed in cold filling and wait for readiness.
How best to salt pink salmon at home is up to everyone to choose for themselves. But you can immediately try two or three methods from one fish and choose the option you like best. Moreover, the process itself usually takes little time and, in addition to pink salmon, requires primitive spices that are available in any kitchen.
Dry salting is the easiest method, requiring a minimum of products and time. It will take no more than 15 minutes to prepare the fish and the whole process. After a day you can enjoy lightly salted fish, and after three days, salted fish.
1 pink salmon about a kilogram;
1. Clean the fish from any remaining scales; if it was frozen, then thaw it in advance. Cut off the head, fins and 10 cm of the tail. All this can be used on the ear. We take out the backbone, large bones and get 2 fillets with skin. If you have a long container, you can leave it as is. Or cut each one in half.
2. In a bowl, mix salt and sugar and sprinkle the pink salmon pieces with the mixture. Place skin side down in a container and simply sprinkle the remaining spices on top.
3. We put the fish in the refrigerator, after 5 hours we turn the pieces over, you can swap the top and bottom. After a while you can turn it over again.
4. As soon as the pink salmon is salted, you need to take a paper towel and blot the surface well. For juiciness, the pieces are greased with vegetable oil.
Salted pink salmon prepared according to this option can be tasted after 8 hours, but it is better to let it sit for at least 12. Unlike the dry method, the fish turns out to be more aromatic, thanks to the spices included in the composition.
10 peppercorns;
Spoon of dry mustard.
1. We fillet the fish and cut each into pieces, 5 cm wide.
2. For the brine, mix all the ingredients, let it boil, turn it off and cool to room temperature.
3. Pour the cooled brine over the pink salmon, close the lid and remove to marinate.
4. Wipe the finished pieces with a towel. You should not keep fish in brine for more than three days. Then it is better to take it out, put it in a clean container and fill it with oil.
You can also use oranges instead of tangerines. Salted pink salmon turns out very tender, juicy, and tastes very similar to salmon. Salting will take 24 hours. This fish is especially good for sandwiches.
4 tangerines or 2 oranges;
2 pink salmon fillets, with or without skin;
1. If the fillet is ready, then simply wash the pieces and dry them with napkins. If you use whole pink salmon, then cut it into fillets, as described in the first recipe.
2. Peel the orange or tangerines, separate them into slices and cut each one crosswise into 5 mm pieces.
3. Place a piece of fish at the bottom of the container, sprinkle with salt and lay out half of the oranges. Place the second fillet on top, sprinkle generously with salt and lay out the remaining oranges (tangerines).
4. Now you need to close the container with a tight lid and leave for 24 hours. During this time, the fish and oranges, under the influence of salt, will release a sufficient amount of juice, and pink salmon will acquire a unique aroma and taste.
A recipe for spicy salted pink salmon, for the preparation of which you will need soft vinegar. Apple, wine or rice will do. The advantage of this recipe is the speed of salting. The first sample can be taken after 3 hours.
Half a kilo of pink salmon fillet;
1. Peel the onion and cut it into half rings. Pour boiling water over, leave for 5 minutes, drain in a colander.
2. Let the liquid drain.
3. Add vinegar to the onion, rub it well with your hands, then pour in vegetable oil, preferably odorless, and just mix. Divide the onion preparation into two parts.
4. Let's deal with pink salmon. To do this, cut the fillet into strips half a centimeter thick and sprinkle salt on all sides.
5. Place half the onion on the bottom of the container, and pieces of pink salmon sprinkled with salt on top. Cover everything with the second part of the onion and pour out the remaining oil from the bottom.
6. Cover with a lid and put in the refrigerator for 3 hours. You can store this fish with onions for 3 days in the refrigerator.
Another option for dry salting pink salmon, which will certainly delight you with its taste and bright color. And all this thanks to the addition of vodka. Contrary to fears, there will be no smell of alcohol.
400 grams of fillet;
1 teaspoon salt;
0.5 tsp. mixture of peppers.
1. Mix all the spices together in a small bowl, add vodka and rub well with a spoon. Instead of a mixture of peppers, you can simply use allspice or black pepper, at your discretion.
2. We use pink salmon fillet without skin. Rub the piece on all sides with the spicy mixture. We put it in a container, cover the top with a lid that is smaller in diameter, and place a small weight.
3. Place in the refrigerator for a day and you can enjoy delicious pink salmon.
Mustard and coriander give salted pink salmon an original taste. For cooking, it is better to use mustard with seeds, not very spicy.
3 tablespoons mustard;
2 tablespoons each of sugar and salt;
A teaspoon of coriander;
1. Cut the fish into two fillets, remove the skin.
2. Crush coriander grains in a mortar and mix with salt and sugar.
3. Sprinkle the fillet on all sides with the resulting mixture.
4. Mix mustard with vegetable oil until smooth.
5. Place a piece of salted pink salmon in a container and pour half the sauce on top. Place the second fillet and pour over the rest of the sauce.
6. Close the container with a lid and place it in the refrigerator for 6 hours. Then we swap the fillets, send the top one down and leave for another 12 hours.
7. Before serving, wipe the fillet with a napkin and cut the pink salmon into pieces.
Bright and juicy salad with red fish, tomatoes and lemon dressing. It is better to use dense and fleshy tomatoes, the pieces of which will hold their shape well.
250 grams of pink salmon;
350 grams of tomatoes;
A bunch of green onions;
1. Cut pink salmon into cubes and place in a salad bowl.
2. Cut the tomatoes in half, remove the seeds and liquid. We cut the pulp in the same way as pink salmon.
3. Squeeze the juice from half a lemon, mix with oil and black pepper.
4. Wash the green onion feathers, dry them and chop them finely.
5. Mix the fish with tomatoes, onions, dressing and you can serve. If pink salmon is lightly salted, then the salad can be salted.
Excellent replacement for sandwiches. To prepare such a snack, in addition to food, you will need skewers or toothpicks.
200 grams of lightly salted pink salmon;
2 tablespoons of mayonnaise;
Greens, lettuce leaves.
1. Finely grate the cheese and also the egg. Add chopped herbs, mayonnaise and mix.
2. Cut pink salmon into thin strips. Place the filling in the center of each piece and roll it up.
3. We put an olive on a skewer, pierce the roll on top, thereby fixing the edges of the pink salmon so that they do not unwind. Similarly, we make rolls from all the fish and filling.
4. Place lettuce leaves on a dish, then rolls and serve.
This appetizer is prepared simply and quickly, it turns out tasty and elegant. It will decorate any table. For preparation we use thin Armenian lavash. We take the quantity of products “by eye”.
Soft cream cheese;
1. Cut pink salmon into thin pieces. The thinner the better.
2. Chop the dill finely.
3. Grease the pita bread with cream cheese. If the product does not want to smear, then you can add a little mayonnaise and mix with a blender. The mass will become more pliable.
4. Sprinkle the surface with chopped dill.
5. Lay out the pieces of pink salmon.
6. Roll up the roll and put it in the freezer for 15 minutes so that it “sets.”
7. Cut into 2-3 cm pieces, preferably at an angle of 45 °C, and serve.
For this snack, you can use ready-made tartlets, which can be purchased at any supermarket or baked yourself. For decoration we use canned olives, but you can take red caviar and place half a teaspoon in the center, it looks even more impressive.
200 grams of pink salmon;
80 grams of cream cheese or mayonnaise;
Greens and olives for decoration.
1. Boil the eggs in advance, cool, peel and grate on a fine grater.
2. Cut pink salmon into small cubes and combine with eggs.
3. Remove the ends of the cucumber, cut into several layers, then into small cubes. Add to the main mass.
4. Season the resulting salad with cream cheese or mayonnaise. You can use both, we focus on the density of the mass.
5. Fill the tartlets with the prepared mixture. We put greens on top and stick an olive in the center.
To salt and store pink salmon, you can use glass, plastic or earthenware, but not metal. Otherwise, the fish will acquire an unpleasant aftertaste that cannot be masked by anything.
If you are lucky enough to purchase ungutted pink salmon with caviar, you can salt it. To do this, the product is cleared of films and placed in a marinade of 200 grams of water, two teaspoons of salt and a spoon of sugar. All ingredients must be mixed and boiled, then cooled. In three hours the delicacy will be ready.
If brine is used to prepare pink salmon, then a load is required. It will help the fish to submerge completely and marinate more evenly.
To prevent the fish from becoming too salty, it must be removed from the brine and wiped dry with paper napkins, placed in a clean container and filled with oil. You can immediately cut into slices.
Overly salted pink salmon can be revived. To do this, the pieces are soaked in fresh milk and kept for 2-2 hours. Then wipe dry, grease with oil and serve.
Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will give them worthy competition. To stay within your budget and be sure of the quality of the saltiness, you can choose the fish and cook it yourself. How to salt pink salmon at home is described in our article.
Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially frying, it will lose some of its nutritional value. To preserve the maximum amount of vitamins, it is better to bake or pickle it. Salting pink salmon is a quick way to prepare fish that will decorate the table and retain its taste and nutritional properties for a long time.
How to deliciously salt pink salmon and how to cut it correctly?
Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.
For dry salting, it is better not to remove the skin from pink salmon, and use coarsely ground salt. This way the fish will be salted quickly.
Ingredients:
How to pickle pink salmon at home?
To make pink salmon fattier, the recipe uses vegetable oil. The fish prepared according to this simple recipe differs little from salmon.
How to salt pink salmon with butter?
An excellent option for preparing lightly salted pink salmon at home is to use a marinade.
How to pickle pink salmon at home?
After freezing, fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which certainly affected its quality. High-quality fish will not separate from the bones so easily, and can be safely salted.
Ingredients:
How to salt pink salmon after freezing?
This cooking recipe will surprise all guests.
Ingredients:
For the sauce:
To submit:
How to salt pink salmon with honey?
To add piquancy and originality, the fish can be salted by adding coriander and mustard.
For the dish you will need:
The video will show you how to salt pink salmon at home. The main actions are as follows.
The question of how to salt pink salmon at home has been sorted out. Now let's look at recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.
An excellent replacement for already boring sandwiches. You will need the following products:
The step-by-step preparation is as follows.
This appetizer is quite simple to prepare, but it looks festive, elegant and will decorate the table. To prepare, in addition to fish, you will need lavash, creamy soft cheese, dill, and mayonnaise.
The preparation is like this.
For this snack, you can use tartlets purchased at the store or prepared yourself. To make the appetizer look impressive and appetizing, you can decorate it with olives, herbs and red caviar.
The cooking principle is quite simple.
Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced housewife it will become a real culinary masterpiece. Especially if you salt it correctly.
Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.
I looked to see if there was a similar recipe in the group, but I couldn’t find it. So I'm sharing. Moreover, the recipe is very successful for those who love fish snacks. Salmon was expensive before, but now its price is unaffordable for many ordinary citizens...
I want some tasty fish...
I recently found a recipe for pink salmon “with salmon” on the Internet. I took the recipe as a note to prepare fish this way for the weekend. And I cooked it!
The recipe said that the fish turns out tasty and juicy - I confirm: DELICIOUS!!!
So:
Take one medium-sized fish (mine was about 1 kg). We defrost (not completely - otherwise cleaning and processing the fish will be very problematic. Your hands, however, get very cold when cutting, but cutting a medium-thawed fish is much faster and more convenient!), clean the fish, cut off the head, fins and tail. Using a sharp knife, make an incision along the back. And separate the fish fillet from the bones, starting from the tail. I didn’t pick out the bones in the fillet, but you can remove them with tweezers. I also did not remove the skin from the fish - I defrosted more than I would have liked - I missed it! And I had to cut the fillet together with the skin! Cut into pieces wide, the recipe said no more than 1 cm, I cut more than 1 - I got 2 - 2.5 cm. Pour boiled and COOLED water over the cut fish, dissolving 150 g of salt in it so that a small peeled fresh potato I swam in it, not drowned. It was written that the fish should be kept in this solution for 20 minutes! I kept it for about an hour. Then we rinse the fish pieces in cold water, then place the fish pieces on a paper towel or an old kitchen towel to remove excess moisture. Place the dried pieces of fish in a wide-bottomed bowl in layers, pouring odorless vegetable oil over each layer! I did this - but my advice is just lay out the whole fish in layers and then pour vegetable oil on top - it will be enough! Otherwise, the fish turns out fatty. And also, when you soak in a salty solution, add 50 - 70 grams of vodka or TABLE vinegar to the solution! So that the fish is not like mine - blurred, with vodka or vinegar it will become more elastic and will hold its shape well. I know this from home-salted herring! This time I didn’t do that and it didn’t turn out the way I wanted. The recipe said that the fish can be eaten within an hour after pouring oil over it and keeping it in the refrigerator for about an hour. I made it through the night. I keep the herring for about 3 days - it is a more dangerous fish and it is dangerous to eat it so soon, even though it is from the sea. I read: is it possible to eat pink salmon after 1 hour, an hour and a half... What they write is also dangerous... Although I know very well that sterlet and sturgeon are also salted in the same way as pink salmon is eaten, and the same pink salmon caviar is fresh... But it’s fresh... Only take the fish good quality (in the store I can tell the fish by the eyes; if they are not sunken, and they are there, it means the fish was not defrosted - frozen several times (which is what we like to do in our stores!) and it was stored correctly! ). It’s not a fact that salmon sold in stores is not dangerous, although it costs many times more!
Enjoy your meal!
The fish that we will talk about today is very healthy, tasty, and its proteins are easily absorbed by our body.
Apparently, because of this, salted pink salmon at home (very tasty, like salmon) is often served not only as a main dish, but also as an appetizer. On any table, such a treat is literally in great demand, because the fishy delicacy literally melts in the mouth and shares its piquantness with the taster.
Today I will tell you how to properly salt your favorite pink salmon at home with your own hands in different ways, and I will also share simple secrets of choosing quality fish. We’ll talk about all this in more detail later.
To salt delicious pink salmon with your own hands - a dietary product and very delicate - you first need to buy a high-quality fish carcass. This is easy to do if you know exactly what to look for when purchasing.
***It is not recommended to use fresh fish that has not been frozen, since it is exposure to low temperatures that allows you to kill all harmful microorganisms in raw pink salmon.
***It is highly undesirable to defrost pink salmon in the microwave or using hot water. No matter how much you hurry, the fish carcass must recover from the cold on its own.
***But the knife must be used very carefully, since there is a high risk of damaging the delicate skin of an expensive representative of the salmon family.
The first recipe that we will consider is the technology of salting without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, the red fish itself.
Of course, you will have to tinker with preparing the red fish, but if you know what awaits you - a flavorful and satisfying appetizer - you can work hard.
Cutting up a red fish carcass for dry salting
***For those who want to salt the red flesh with skin, I advise you to cut off the fins not with a knife, but with scissors (as already written above).
This completes the classic dry salting process. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.
This culinary instruction is very similar to the previous one, even the salting time is the same, the only difference is that the salting method is different.
***The calorie content of salted pink salmon is not so high - only 160-170 kcal per 100 g. Such indicators allow you to enjoy your favorite product from the heart and enrich your body in such a “tasty” way with useful elements that are fully contained in this variety red fish.
You can make many delicious dishes from salted pink salmon: canapés, sandwiches, salads and many other unusual snacks. The main thing is to know how to prepare delicious salted pink salmon at home.
Since it also belongs to the salmon family, housewives often try to pickle pink salmon as salmon and make it just as tasty. I have described the recipes for pickling with marinade (brine), oil and without them (the “dry” version) - you just have to choose the most suitable one for yourself and try it in your kitchen.
I wish you good luck and bon appetit!
Red fish is not only healthy, but also very tasty. Dishes made from it become a decoration for the festive table. If you are on a limited budget, it would be a good idea to prepare salted pink salmon salads for your guests. Such recipes will also appeal to those who seek to eat low-calorie foods, because pink salmon is not as fatty as other members of its family. There are a lot of recipes for appetizers based on lightly salted salmon or trout fillets. Pink salmon is suitable for cooking any of them. Both those who watch their figure and those who like to eat a hearty meal will find a suitable dish option for themselves.
The technology for preparing salted pink salmon salads can be different - it all depends on the chosen recipe. However, there are several secrets that will help you make a truly tasty snack from this fish, without spending significant money.
Pink salmon goes well with onions, citrus fruits, carrots, eggs, cheese, potatoes, caviar, squid and shrimp, and rice. Including them in a dish would be a good idea.
When preparing a salad from salted pink salmon, do not put all of it into the appetizer - leave a few slices for decoration.
Cooking method:
This is one of the simplest pink salmon salad recipes, but the appetizer prepared according to it turns out to be truly delicious.
Cooking method:
There is no point in decorating the salad with caviar in advance - once it has weathered, it will become covered with a crust that will stick to your teeth, this will ruin the taste of the dish. If you prepare the salad correctly, it will become the main decoration of the holiday table.
Cooking method:
The salad can be collected not in a salad bowl, but inside a culinary ring, then it will resemble a cake. The appetizer looks good if you collect it in bowls - this option is optimal when serving the dish in portions. In this case, pink salmon can be cut into slices, made into flowers and put one bud in each bowl.
Cooking method:
This salad is quite economical; it can be prepared not only for holidays, but also on weekdays. The pickled cucumbers in its composition can be replaced with salted or fresh ones, resulting in a snack with a new taste. The taste of the salad will change even more if you replace the cucumbers with grapefruit slices.
The best decoration for a salted pink salmon salad will be the pink salmon itself.
Flowers on the surface of a salted pink salmon salad can be made from vegetables and cheese, if these products are included in the appetizer.
Pink salmon salads are not difficult to prepare, they are relatively inexpensive, but they turn out tasty, satisfying and elegant. It’s not a shame to put such snacks on the holiday table.