Kitchen appliances and utensils:
- film;
- board;
- tweezers;
- knife.
Ingredients
| Product | amount |
| Salmon, Salmon or Trout | 1 kg |
| Sea salt (finely ground) | 6-8 Art. l |
| Lemon zest | 3 tsp |
Step cooking
- We clean the skin from the back of the fish and remove large bones with tweezers. We wash the fish and dry dry with napkins on both sides.
- Sprinkle salt with fish on all sides.
- Also sprinkle with zest.
- We wrap the fish on all sides in a film so that air does not get into the fish. We leave the fish salted for a day in the refrigerator. Done!
Cooking variations
Red fish, including salmon, is a very useful product, which contains many vitamins and healthy fats. You need to eat fish in the morning to give the body a whole set of vitamins. Despite the fact that the calorie content of such fish is not very high, the concentration of healthy fats is very high. And, of course, how you salt the fish is very important. No need to make it too salty and add a lot of salt. Then the taste of fish will interrupt the taste of salt.
Some add sugar when salting fish, but it’s best not to. Typically, the fish does not like this. You can serve salmon to the table in sliced slices, or you can eat fish on a sandwich with butter. Delicious salads with seafood are obtained with salmon. For example, a salad with cherry tomatoes, cabbage or iceberg lettuce, arugula and avocado. You can add olive oil and sesame seeds.
Video recipe
Watch this video to learn how to properly salmon salmon, salmon or trout. The author of the video talks in detail and quickly about how to make light-salted fish. Enjoy watching!
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