Salted Pink Salmon

10 servings

20 minutes

The most affordable holiday fish, not as fatty as salmon or trout. Therefore, it is better to salt it yourself to catch the flavor that is pleasant for you. Be prepared for the pink salmon to be a little dry, wilted , but that is its charm.

Energy value per serving

• Calories: 148.4
• Proteins: 20.5g
• Fats: 6.5g
• Carbohydrates: 1.6g

Ingredients

• Pink salmon: 1 pc
• Sugar: 1 tbsp
• Salt: 3 tbsp

Cooking steps

1. Defrost the pink salmon in the refrigerator.

   Required ingredients:

   • Pink salmon: 1 piece

2. Prepare the fish. Remove the head and entrails. Cut it in half along the spine. Remove the large bones.

   Required ingredients:

   • Pink salmon: 1 piece

3. Rub the fillet with a mixture of salt and sugar.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Salt: 3 tablespoons

4. Place the salmon in a container, covering one fillet with another.

   Required ingredients:

   • Pink salmon: 1 piece

5. Cover with cling film in contact, press down with a weight, and leave for 3 hours. Then remove the weight and place the fish in the refrigerator for 3 days.

   Required ingredients:

   • Pink salmon: 1 piece

6. In 3 days, the fish will be ready. Slice it thinly and serve.

   Required ingredients:

   • Pink salmon: 1 piece