Salted pink salmon at home

Kitchen appliances and utensils: a sharp knife, cutting board, a small bowl or salad bowl, a plastic bag - 2 pieces, a tray or a box with a lid, a refrigerator.

Ingredients

Ingredients	amount
Pink salmon fillet	1 kg
Salt	2 tbsp. l
Sugar	1 tbsp. l
Coriander (optional)	1 tsp
Vegetable oil	1 tsp

Step cooking

For the preparation of salted pink salmon, it is better to use chilled fish: whole (sorted by fillet yourself) or already prepared fillet. When buying fresh fish, pay attention to its smell and skin: the fish should smell like raw fish, without a hint of rottenness or musty, and the skin should be shiny, without damage and dry places.

When choosing frozen fish, pay attention to the amount of ice - it should be minimal. The abdomen and fins should be light, and the carcass itself - without the characteristic rusty-yellow spots. You should also not take fish with broken and dry fins.

It is better to defrost frozen pink salmon in advance, on the bottom shelf of the refrigerator, so fish meat will not lose its properties.

1. Cut pink salmon: with a sharp knife or a special tool, clean the transparent scales and rinse the fish. Gut the entrails and rinse again. Cut off the head, tail and fins. Separate the fillet by cutting the meat with an even whole layer from the costal bones and ridge. Do not cut the skin.
   
2. In a separate bowl or deep bowl, mix salt (2 tablespoons), sugar (1 tablespoon) and whole coriander seeds (1 teaspoon). Who does not like coriander, just do not add it, or replace it with chopped bay leaf (1-2 pieces).
   
3. Put the prepared fillet (1 kg) on ​​a large plate or dish (remember that metal utensils should not be used when salting fish) and generously pour it with the prepared curing mixture: salt, sugar and spices.
   
4. Fold the pieces of the fillet on top of one so that one is lying skin down and the other on it. Put the fillet in a plastic bag for food and wrap it tightly by squeezing the air.
   
5. To avoid leakage, put the wrapped bag with fish in another bag, and also tightly wrap it. Leave the bag of fish for an hour in a cool place (it will be good on the windowsill, closer to the window), and then put it in the refrigerator for 3 days.
6. After time, remove the salted pink salmon, shake the coriander and cut it with thin knife into thin skinless slices, slicing the fish across the piece and slightly inclined to make the pieces wider.
   
7. Fold the pieces into a tray or box with a lid. Sliced ​​slices of pink salmon pour on top of odorless vegetable oil (1 teaspoon). So the pieces will last longer, because the oil acts as a natural preservative, and will not let the product deteriorate. A prerequisite for storing salted pink salmon is cool, so keep the fish in the refrigerator. The maximum shelf life is a week.
   

Decoration methods and serving options

Salted pink salmon will adequately decorate your table even for a holiday, even on a weekday. Pieces of fish can simply be laid out on a plate and decorated with sprigs of fresh herbs, mugs of fresh cucumber and lemon.

You can serve salted pink salmon on sandwiches, greasing slices of fresh baguette with butter and beautifully laying the fish. Such sandwiches can also be decorated with fresh herbs and cucumbers.

Video recipe

Delicious salted pink salmon is very simple to prepare. Watching the video will convince you of this.

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