Lightly salted salmon with pink pepper

8 servings

25 minutes

Basic recipe, but with New Year's additions: rosemary, zest. Simple manipulations - and a delicious snack is ready. In principle, you can eat salmon in a day, but you can leave it in the freezer until the holiday (at the same time, it will be easier to cut it into thin slices).

Energy value per serving

• Calories: 99.7
• Proteins: 12.5g
• Fats: 4g
• Carbohydrates: 2.4g

Ingredients

• Salmon: 500 g
• Fresh rosemary: 10 g
• Coarse sea salt: 40 g
• Pink pepper: 8 g
• Black peppercorns: 5 g
• Sugar: 15 g
• Orange zest: 4 g
• Lemon zest: 4 g

Cooking steps

1. Wash the rosemary, pluck the leaves, and place them in a bowl.

   Required ingredients:

   • Fresh rosemary: 10 g

2. Crush both types of pepper into large pieces and add to the rosemary.

   Required ingredients:

   • Pink pepper: 8 g
   • Black peppercorns: 5 g

3. Wash the oranges and lemons. Grate the zest (without the white part) and add it to the bowl.

   Required ingredients:

   • Orange zest: 4 g
   • Lemon zest: 4 g

4. Add salt. Mix the salt well with all the additives.

   Required ingredients:

   • Coarse sea salt: 40 g

5. Coat the salmon with the mixture from the bowl on all sides. Wrap tightly in plastic wrap.

   Required ingredients:

   • Salmon: 500 g

6. Leave in the refrigerator for twelve hours.

7. After twelve hours, rinse the salmon thoroughly under cold running water.

8. Wipe dry. You can wrap it in film again and store it in the freezer.

9. Thirty to ninety minutes before serving, take out of the freezer and slice thinly. Then let it thaw and, if desired, garnish with zest and rosemary.

   Required ingredients:

   • Fresh rosemary: 10 g
   • Orange zest: 4 g