Lightly salted pink salmon
The fish prepared according to this recipe turns out perfect. It's moderately salty and very tender.
Ingredients
- 1 kg pink salmon fillet
- 25 g salt
- 12 g of sugar
- 70 ml vegetable oil
- lemon
- dill
- black pepper
Method
- Remove the zest from the lemon (remove only the yellow part, as the white part can add bitterness).
- Finely chop the dill.
- Mix sugar and salt.
- Cut the fish into pieces about 1 cm thick. Remove the skin.
- Place the sliced fish in a bowl.
- Add sugar and salt.
- Mix.
- Add oil. Stir.
- Divide the fish into 3 parts. Add zest to one part.
- Mix.
- Add dill to the other part.
- Mix.
- Add ground black pepper to the third part.
- Mix.
- Cover each bowl with plastic wrap and refrigerate for 2 days.
You can cook both chum salmon and trout this way.
Add extras (lemon zest, dill, pepper) to taste. You can make it without any extras at all; it will still be delicious.
For breakfast, a lightly toasted baguette with cream cheese (or butter) and fish is a wonderful start to the day.
The specified amount of ingredients yields about 800 g.
- 25 g (3 tsp) salt
- 12 g (1.5 tsp) sugar
optional:
Bon appetit!
