Our video demonstrates how to prepare salted salmon in just 20 hours. It's recommended to use frozen fish because freezing kills bacteria. However, high-quality raw fish can also be used too. Salting is a method that also kills bacteria and is used in many culinary traditions. In Nordic countries like Norway, Denmark, and Sweden, fishermen have used salt to preserve salmon since the Middle Ages. Please note that the level of saltiness depends on the duration of salting. Sixteen hours of curing will be enough for a lightly salted salmon. For a saltier taste, leave the fish in salt for 20-24 hours. If it remains in salt for more than 24 hours, the salmon will become overly salty
Ingredients:
1 salmon fillet
3 table spoons of coarse Kosher salt
1 table spoon apple cider vinegar
1 table spoon of olive or sesame oil
1 teaspoon black pepper for seasoning
How to make your own sated salmon:
If you use frozen fish, thaw it completely and rinse well under cold water. Pat dry with paper towel to remove excess moisture. Season one side of the fillet with salt and black pepper, then flip and season the other side. Cover the fish with plastic wrap. Refrigerate for 16-24 hours, depending on your preference. After curing, wipe off the salt and pepper with a paper towel. Remove the skin from the flesh. Slice the salted salmon and store it in a glass container in the refrigerator.
Enjoy! Please let us know if you like this recipe!
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Негізгі бет Salted Salmon: Simple Recipe for Delicious Results in 20 Hours
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