Recipe for Salmon Salmon

Salmon (otherwise called Atlantic or lake salmon) is a noble and very famous species of salmonids. This is commercial fish, at the same time (due to a reduction in the number), it is bred in artificial conditions. Salmon is considered healthy food because of the high protein content, omega-3 unsaturated fatty acids and vitamin D. The fish is very tasty, there are a lot of recipes for its preparation. Just remember that it is not always possible to eat raw salmon because of the possible contents (especially in wild fish) of parasites. Therefore, the choice of fish and prescription should be approached in such a way as to avoid the risk of infection.

A suitable recipe salting salmon, guaranteeing the output of a tasty and healthy product, will require the recruitment of several ingredients:

• 3 kg of salmon fillet, cut into pieces with skin,
• 2 cups of apple cider vinegar,
• 2 cups of sugar,
• Spices for fish (anise, marjoram, thyme, basil, coriander and others),
• ¾ cup of water,
• 1 medium white bulb,
• salt.

This recipe salting salmon requires a long time. Put all the fish in a plastic bucket in layers, each richly pour salt: layers of fish - salt are repeated until all pieces of salmon are laid. The last layer of fish should be covered with salt. Leave in a dark, cool place for 1-3 weeks (depending on the timing to which the fish should be cooked). Then wash it off salt and soak it in fresh water for an hour at 3. After soaking off the pieces of salmon, remove the skin, remove the bones from them as far as possible. Cut the salmon into pieces of bite size. While the fish is soaked, a marinade solution is prepared. Mix sugar, vinegar and water, bring to a boil. Add the spices, boil on low heat for 10 minutes and allow to cool. Slice the onion into thin half rings. Spread the fish in a glass jar (with a capacity of 2 liters) with a wide throat. For each layer of fish, lay the onion, a layer of salmon, a bow, a layer of salmon, a bow. When all the fish and onions are laid (the top layer should be from onions), pour marinade and put into the fridge.

Hostesses will be able to evaluate and a quick salmon salmon recipe, in just 4 hours. The main condition is the choice of quality salmon (better divorced in artificial conditions, since in this case there is a guarantee of no parasites). For cooking, you will need the following products:

• 2 kg of salmon, prepared (without head, peeled fish) and sliced across the ridge into pieces (size depends on the diameter of the dishes),
• 1 liter of water,
• 150 grams (slightly less than ½ thin glass) of salt,
• 100 grams (slightly more ½ faceted glass) of sugar,
• 3-4 tablespoons vegetable oil (sunflower or olive),
• 1 white onion, cut into half rings,
• 1 clove of garlic, finely chopped, but not pressed on the press.

The very recipe for pickling salmon is very simple, you can also use herring or any red fish. Boil water and pour salt and sugar into it. After they are completely dissolved, the brine is cooled to room temperature. Then all the pieces of fish are densely laid in enameled or glassware, poured with brine, pressed down on top, so that the fish is all immersed in the brine (enough plates). Withstand 4 hours at room conditions. Drain the brine and allow it to drain completely, the fish should be almost dried. Place all the salmon in another (also glass or enameled dishes, but preferably a vacuum glass container), suitable for storage. Slices of salmon laid out in dense layers, for each put onions (two or three half rings) and 1-2 slices of garlic, sprinkle lightly with vegetable oil. Store in the refrigerator for 4-5 days. Cutting salmon is done before serving.

Salting salmon abdomen will take no more than 2 days. For preparation you will need:

• 500 grams of salmon,
• 2 ½ tablespoons of tea leaves,
• 2 tablespoons of tea sugar,
• black pepper.

Mix the salt, pepper and sugar. Prepared and peeled abdomen rub this mixture. They are kept in the refrigerator for two days.

Bon Appetit!