Salty salmon

Description

I used to buy salted salmon, but decided to cook itself. It turned out wonderful salted without preservatives and other unnecessary additives fish! Offer 3 options of pickles marinating salmon.

Ingredients

Salmon

300 g
Soy sauce

3 tsp
Cognac

25 ml
Lemon

0.5 piece
Black pepper
Salmon

300 g
Soy sauce

3 tsp
Lemon

0.5 piece
Salt
Salmon

300 g
Soy sauce

2 tsp
Olive oil

2 tsp
Salt
Spices

1 pinch

Cooking

So, let's begin. Whole fish I divided into 3 parts: the head, the tail, the carcass. The carcass was removed for steaks, head to your ear. The tail section was divided into 2 halves, removing the bone and the tail (removed, but not thrown out, and sent them to the head at the ear).

Option 1. From the thin parts of the tail with a sharp knife cut into thin slices diagonally.

In a separate bowl, prepare the brine: mix the soy sauce TM Kikkoman, a glass of brandy and the juice of half a lemon. Add ground black pepper to taste.

In a container with a tight lid put the salmon slices crosswise. Each layer is lightly-lightly add salt and pour the brine. You don't even have each layer of salt, and 2-3 layer, as to your taste. All the pieces put together, close with a tight lid.

Two large tail pieces will cook completely.

Option 2. Mix soy sauce, lemon juice, salt (I used sea). A solid piece of salmon covered by the brine on all sides, and leave in a bowl of brine for 20 minutes. All this time periodically turn the salmon to better covered with brine. Put our salmon in a plastic bag, pour back the remainder of the brine. The pouch was tightly rolled and fasten the edges to the brine does not leak.

Option 3. A solid piece of salmon grease with soy sauce and olive oil, sprinkle with coarse salt (preferably sea) and herbs de Provence. Put our salmon in a plastic bag or wrap in plastic wrap.

So, all 3 options prepared. Remove the fish in the fridge for 2-3 days. Honestly, the first option I tried in a day was ready and delicious!

Here are all three on the same plate. From left to right are numbers 3, 2, 1.

The salmon turned out excellent and for every taste. Help yourself!

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