Sockeye salmon, lightly salted

4 servings

600 minutes

Nerka lightly salted is a refined delicacy of Russian cuisine that combines the tenderness of red fish with the subtlety of aromatic marinade. This salting method was popular among the northern peoples of Russia, where fish served as a staple food. After a day of curing in salt, nerka acquires density and a rich flavor that is then softened by icy water. The marinade made from lemon juice, soy sauce, and red pepper adds piquant, slightly spicy notes, while honey threads provide a barely noticeable sweetness. This fish pairs perfectly with rye bread, fresh vegetables, or a glass of white wine. It can be served as an appetizer or main dish, enjoying the richness of flavors that unfold with each bite.

Energy value per serving

• Calories: 285.4
• Proteins: 35.9g
• Fats: 14.7g
• Carbohydrates: 2.4g

Ingredients

• Salt: 1000 g
• Red salmon: 700 g
• Concentrated lemon juice: 1 tbsp
• Soy sauce: 1 tsp
• Ground red pepper: 5 g
• Honey: 10 g

Cooking steps

1. Fillet the fish and remove all bones with tweezers.

2. Wash and dry the fillet. Take a container, pour 100 grams of salt at the bottom, place the fillet of salmon skin-side down on top. Completely cover the salmon with salt so that it is fully coated. Place in the refrigerator for one day.

   Required ingredients:

   • Salt: 1000 g
   • Red salmon: 700 g
   • Salt: 1000 g

3. After one day, take the fish out of the refrigerator, remove the fillet from the salt, rinse it and place it in a bowl of water and ice for an hour. Later, take out the fish and pat it dry with a towel.

4. Mix the marinade: add lemon juice, soy sauce, and ground pepper to a plate. Mix everything and coat the fish. Add threads of honey on top.

   Required ingredients:

   • Concentrated lemon juice: 1 tablespoon
   • Soy sauce: 1 teaspoon
   • Ground red pepper: 5 g
   • Honey: 10 g

5. Wrap the fish in parchment and foil, place it in the refrigerator for one day. After one day, the fish can be safely eaten.