Hello everyone! Today we will cook salted pink salmon at home. A proven recipe. Adequate proportion of salt and sugar, as well as salting time. Prepare this recipe, I'm sure you will like it!
Pink salmon fillet (boneless) 500 g
Coarse salt 15 g
Sugar 5 g
• Mix salt and sugar.
• Pour 1 tsp on the bottom of the mold. curing mixture.
• Put the fillets in the mold, skin side down.
• Pour the remaining curing mixture evenly on the fish, on the back (thick places) more, on the tail and smaller ribs (these are thin places).
• Cover with cling film / lid and refrigerate for 10-20 hours. Do you like lightly salted? After 10 hours, you can try. Love saltier - leave for 20 hours.
• I kept the fish for 15 hours, the ambassador turned out to be just perfect, in moderation.
• Dry the fish with a paper towel and you can eat it)))
Enjoy your meal!