Published: 22-Apr-2013 (05:15); Viewed: 1259; Difficulty: 2 out of 10
Wild Alaskan salmon, together with Sockeye salmon, is one of the best fishes in Salmon family. Strongly read, tender and elastic meat with low fat content can be perfect in many dishes, but the quick salting most effective way to develop the taste of this fish. In this article I will tell, how to make quickly salted wild Alaskan salmon, but this recipe will also be suitable for Sockeye salmon and for Coho salmon.
Fresh chilled wild Alaska salmon
Natural Rock salt
Finely slice the fish flesh, across the grains. Do it as this as possible, and do not cut through the skin.
Place all salmon slices on the place in one layer. Sprinkle a little bit of grinded salt on each fish slice. How much salt? This is a very difficult question to answer, because, everybody have different taste and preferences, and probably the best answer is to salt to your taste, but this should be significantly less than you usually use for any other meats.
Cover with cling film and store in the fridge no longer than 30 minutes. Usualyl, this fish is ready after 5 minuted after salting.
Serve with sliced lemon and dill.
tips and tricks
Unfortunately, this quickly salted wild Alaskan salmon cannot stay for a long time and it is better to keep fresh fish, rather that salted fish.
It is very important to use proper salt for quick salting. Never use salt with anticaking agents, line Sodium ferrocyanide, they can seriously ruin the taste of the final dish.
Perfect on white bread and unsalted butter sandwiches.
Exactly, you should have about 20-30 gm of salt for each 1 kg of salmon fillet.
This is a low salted fish, prepared very quickly, do not store for longer that 1-2 hours.