/ Recipe: Lightly salted salmon

Recipe Slightly salted salmon

Home Ambassador of the Red FishDoes not cut from red fish, and very few people will distinguish who exactly from the family of salmon is represented on a plate: salmon, trout or salmon. "Red" fish is very useful for the organism of all ages, including children. Everyone has already heard about the fact that it contains useful omega-3 fatty acids, pyridoxine, vitamins A, D, PP, B12 and microelements. In addition to medical benefits, according to the latest scientific research conducted ... in prisons, Omega-3 fatty acids make people kinder, reduce aggressiveness and motivate for positive actions, they help children very much to learn, women - sunbathing on the beach, without fear of getting burned. It is believed that it is weakly salted red fish that keeps almost unchanged all useful substances. I offer you a simple recipe so that you are always sure of the taste, freshness and benefits of the product that we all love. Due to the fact that the salt is mixed with sugar, it will never get over-salted. Such a fish can be used in the preparation of rolls, salads or slicing. Advice - for the fish to salivate evenly, it is better to cut it into pieces of 250-300 grams, or make an incision in the thickest part of the piece.

  • Salmon 1500 g
  • Salt 5 tbsp. L.
  • Sugar 5 tbsp. L.
  • Step 1 To prepare, you need any fresh red fish, in any quantity, salt and sugar in equal proportions.
  • Step 2 From a piece of fish, make a filet on the skin, gently removing all the bones.
  • Step 3 Take a bowl of the appropriate size, mix an equal amount of tablespoons of salt and sugar, sprinkle the bottom of the bowl and put the piece down.
  • Step 4 Sprinkle the meat of the fish abundantly with sugar (like on drying) and place the second piece on top of the top with the skin, pouring out the remaining mixture of salt and sugar.
  • Step 5 Cover the fish with a smaller diameter plate and press it with something heavy. In this form, the fish should be in the refrigerator for a day, after which it is necessary to remove excess (not dissolved) salt from it.
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