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.
Calories148.4kcal
Proteins20.5grams
Fats6.5grams
Carbohydrates1.6grams
1
Defrost the pink salmon in the refrigerator.
- Pink salmon: 1 piece
2
Prepare the fish. Remove the head and entrails. Cut it in half along the spine. Remove the large bones.
- Pink salmon: 1 piece
3
Rub the fillet with a mixture of salt and sugar.
- Sugar: 1 tablespoon
- Salt: 3 tablespoons
4
Place the salmon in a container, covering one fillet with another.
- 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.
- Pink salmon: 1 piece
6
In 3 days, the fish will be ready. Slice it thinly and serve.
- Pink salmon: 1 piece
