Published: 26-Sep-2012 (15:51); Viewed: 2476; Difficulty: 1 out of 10
One of the easiest and finest way to cook salmon, is make it salted and use later as a filling of sandwiches, or as independent appetizer. It is very convenient to salt and serve the whole salmon side fillet, but in fact you can salt as much (or as little) salmon as you like. In this recipe we will salt small piece of salmon.
Salmon fillet. Use very fresh one. Remove all bones from this fillet.
Salt. Standard table salt will do. 5-6% of the weight of the fish fillet.
Sugar. 2-3% of the weight of the fish fillet.
Mix the salt and sugar together. Spread the salt-sugar mixture over the salmon fillet.
Cover salted salmon in a cling-film or in a food-bag and store in the fridge for 24 hours.
Slice and serve.
tips and tricks
It is better to remove skin as well. It you salt whole salmon side, sometimes skin will make it easier to handle it, but in fact the salted skin is useless. It is much better to use skin for any other recipes, like temaki-sushi with roasted salmon skin, or just freeze it for the future use.
It is not necessary to use large salt.
Large amount of salt it is much easier to salt in an appropriate glass, plastic, or stainless-steel container.