Salmon salmon with salmon: cooking recipe with photo

Salted pink salmon is an inexpensive, very common and useful product. It is full of useful elements and almost all vitamins. It contains: nicotinic acid, which improves the activity of the central nervous system and gastrointestinal tract, calcium, sodium, vitamin B12, iodine, phosphorus, sulfur, fluorine, and omega-3. Many housewives prefer to cook such a dish as salted salmon with salmon, after all, after cooking, the useful substances, for the most part, evaporate.

Why pink salmon, not salmon

First of all, we want to pay attention: always give preference to the fish of own processing, since the store has a high probability of preparing it with the help of very dangerous E-additives, which, interacting with each other, produce formaldehyde - the strongest conservative poison. Therefore, buy fish yourself and also its salt. And now we will tell you why we will be preparing salted salmon for salmon, and not expensive kinds of salmon. The reason is very simple and is connected with the fact that trout and salmon today are very dangerous products, despite the fact that their taste is noticeably superior to the dryish pink salmon. On the shelves of shops salmon come from special farms, where they are grown. The buyer can not distinguish such a fish from the wild. Even in Vietnam, China and Norway, where most of these goods come from, health and consumer interests are far from being the first. In business, the main task remains the maximum profit.

How to grow salmon

The fish in the cage does not move much, has a weak muscle mass, the fins are atrophied almost completely, so its flesh is sugary, flavors, fats - from artificial fodder. Thanks to such food, the composition of salmon varies greatly. Add pigments to give color, synthetic vitamins, antibiotics. Because of these supplements, the person who consumes it increases weight. In the US and Europe, the canthaxanthin dye, which leads to poor eyesight, has long been banned. We buy fish from farms, where it is still used, because it is twice cheaper than astaxanthin, a natural pigment. Why did we write all this? So that you understand why many Russian housewives prefer to buy their native pink salmon caught from their native Far Eastern ocean open spaces. It is affordable, inexpensive and numerous. In addition, the salmon is prepared for salmon no worse than from salmon.

We proceed to salting pink salmon

Having decided on the choice, we proceed to the process itself. In order for us to get salted salmon with salmon, the following ingredients are needed: frozen fish, water, salt, vegetable oil, if desired. It is desirable to take the whole fish, since it is sold in the form that was caught, without any preliminary treatment. The fillet can also be used, but keep in mind that it was soaked in phosphates and absorbed water due to porosity, which makes it heavier. We take the fish frozen in order to make it easier to remove it from her skin, defrosting a little. This is very simple: we cut off the head, we pick up the skin and cut off the "stocking" in the cutoff. The spine and bones from the frozen chicken are also easily and conveniently separated. Then cut the fillets into small pieces. Size is made so that without further processing put on sandwiches. The salmon is ready for salting under the salmon.

Continuation of the pickling process

It is necessary to prepare a solution, in which we will further prepare our fish. We boil one liter of water, we cool it, we put in it five tablespoons of cooked large salt and stir well until completely dissolved. For 20-30 minutes we put the fillet into a solution, the time depends entirely on your taste. But keep in mind that the difference in the degree of salinity is quite small. Then lay the fillet on a napkin or paper towel, let the solution take a little in them, and put the fish in a container or jar. In the case when your salmon is salted for salmon is planned for long-term storage, sprinkle it with vegetable oil. Close the lid and - into the fridge. In five to six hours you can eat.

How to use the finished product

Such a tasty salted fish very often goes to sandwiches. So, we recommend using a butter of fat content of 82.5%. Only it is completely natural. Such lightly salted pink salmon, of course, resembles salmon only symbolically, but, nevertheless, significantly, for the better, differs from the dry, ordinary salmon pink salmon. As a result of applying the above recipe, it turns out juicier and more tender, which means it tastes better. You will also like the product very much.

Another recipe for the salted pink salmon

Using the following method of cooking, from lean and dry fish it is easy to get, as in the previous version, a tender and juicy dish, which can be tasted after an hour. So, salmon with salmon, a recipe for cooking. In this particular case, we need slices of salmon fillet cut into slices. In the event that it is frozen, you do not need to defrost it. This fish is much easier to cut, and the pieces will be much more accurate. We make a salt solution of four to five tablespoons of salt and a liter of cold boiled water. It should be very saturated. How can you verify this? In the case when the peeled potato, dropped into the solution, floats up - it means the solution is ready. We put fish into it for five to eight minutes, after which we take it out, wash it and dry it with a napkin. Now put the layers in a bowl, pour with sunflower oil, which is odorless. We take the dishes and send it to the refrigerator for 30-40 minutes. Serve with herbs, lemon, onions. It turns out very tasty pink salted, salted. The recipe, as you can see, is simple enough and fast.

A few tips for this option

1. In order for the pieces of fish to become salted, cut them to a width not more than one and a half centimeters. Otherwise, for such a time the middle will not be ready.
2. Increase the brining time by ten minutes if you drop a frozen product into the solution.
3. Do not less than 1.25 liters of brine per kilogram of fish. Let it get bigger, nothing terrible.
4. To decorate the taste, it is recommended to add 30 peas. Crush it on the table with a knife and sprinkle the pink salmon before folding it into the dishes.
5. When salting fish add one kilogram of a tablespoon of sugar and cognac. As a result, the salted salmon under the salmon surpasses all your expectations.

More about the benefits of pink salmon

A little dilute our recipes with information about why the pink salmon is so popular and in great demand among the housewives. If everyone knows about the benefits of salmon (skin rejuvenation, strengthening of the nervous system, normalization of the gastrointestinal tract), then slightly salted salmon under the salmon is less known and enters "fashion" only recently. What is particularly useful:

1. Vitamin B12 - responsible for the formation of red blood cells and the development of nerve fibers.
2. Cobalt - responsible for all the metabolic processes that occur in the human body.
3. Vitamin PP - normalizes the work of the higher nervous system and gastrointestinal tract.
4. Fluoride - responsible for hematopoiesis, bone exchange and resists the appearance of caries.
5. Iodine - increases mental capacity and energy reserve, relieves chronic stress and irritability.
6. Sodium - responsible for the normal functioning of the circulatory system and water exchange.
7. Omega-3, polyunsaturated fatty acids - are responsible for preventing signs of aging and are considered to be vitamins of youth.

During spawning, the male has a hump, from which the name of the fish originated. Northern nations are distinguished for their excellent health, since they like to eat pink salmon. You have already seen that it has everything a person needs.

And again, salmon with salmon, a recipe for cooking.

Lightly salted pink salmon

Applying this method, you will discover new taste qualities of this fish and do not say that it was dry and lean very recently. In addition, after 60 minutes it can be served on the table for tasting. Necessary products: pink salmon fillets - 0.5 kg, large salt - five tablespoons, cold boiled water - one liter, lemon, one onion, bunch of dill and parsley, olive oil. So, salted salmon - cooking recipe step by step:

1. We clean the salmon fillet from the bones and skins, cut into small slices.
2. In a liter of water, dissolve the salt and for 8-10 minutes we lower into the resulting solution pieces of fish.
3. After ten minutes we get already almost ready light-salted fish and rinse with cool water, then dry it with a paper napkin or towel.
4. Spread the slices of pink salmon in layers in a comfortable dish, pour olive oil and leave for 30 minutes in the refrigerator.
5. We get everything and the dish is ready. We serve fish on the table with onions, cut rings, greens of dill and parsley, finely chopped, and lemon, sliced thin slices.

Another recipe for pickled salmon

As you can see, the recipes for salting hunchback salmon are not much different from each other. Yes, it can not be otherwise. Home recipes are always similar to each other, the difference can only be in the nuances and habits of the hostess. Finally, we will tell you how the pink salmon is prepared for delicious sandwiches with bread and lemon. We follow the principle stated at the very beginning of the article - we buy whole frozen fish, with a head, and we process it ourselves. Let it peep for 30 minutes, then rinse under cold running water. We cut off the head, remove the skin from head to tail. Hands will be cold, as the fish is frozen, but, as you already know, it is cleaned very well and quickly. After removing the skin, cut it, not forgetting the tail. Now we make fillets, for what, helping with a knife, carefully disconnect the meat from the bones. Send the resulting filet for 30 minutes to the refrigerator. It should freeze slightly there, so that it becomes more convenient for slicing. Slice a knife with slices not more than half a centimeter thick. Now put the pieces in a bowl, in which the fish will be salted. In this case, salt each layer. With the amount of salt each hostess is determined independently. For example, three times more than a prepared dish, plus a pinch of sugar sand. We send for a day in the fridge, after which you can eat. With lemon, butter or when adding to a salad. In any way it will be delicious. Bon Appetit!