Salted salmon

20 servings

15 minutes

A simple and quick recipe: the salting itself will take a few minutes, and the fish will be ready the next day. The recipe uses Provencal herbs, but if you suddenly want to get a pure and unclouded taste of salmon, feel free to refuse the herbs.

Energy value per serving

• Calories: 73.7
• Proteins: 10.8g
• Fats: 3g
• Carbohydrates: 0.9g

Ingredients

• Salmon fillet: 1 kg
• Sugar: 1 tbsp
• Salt: 2 tbsp
• Provencal herbs: 0.5 tbsp

Cooking steps

1. Mix sugar, salt, and herbs in a bowl.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Salt: 2 tablespoons
   • Provencal herbs: 0.5 tablespoon

2. Rinse the fillet under running water, pat dry with a towel.

3. Cut the fillet into two pieces.

4. Sprinkle each fillet with 1 tablespoon of dry mixture. Gently rub salt and sugar into the fish with your hands.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Salt: 2 tablespoons

5. Pour 0.5 tablespoon of dry mixture at the bottom of a pot or other suitable container. Place the fish on top with the fillet side up.

   Required ingredients:

   • Salt: 2 tablespoons

6. Cover the fish with the second piece, fillet to fillet.

7. Sprinkle the fish with the remaining dry mixture on top.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Salt: 2 tablespoons

8. Cover with a lid or plastic wrap and place in the refrigerator for 12 hours.

9. Then rinse the remaining salt and sugar off the fish, slice it thinly, and serve.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Salt: 2 tablespoons