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Pickled Salmon Recipe

Leonid Batkhan | October 2011

http://www.e-lections.us/pickled-salmon-recipe.html


NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled salmon!

Pickled salmon

  1. Wash a salmon filet, and use a paper towel to soak up any extra moisture.
  2. Prepare a mix of 2 Tablespoons of salt and 1 Tablespoon of sugar.
  3. Cut the filet piece in half widthwise; generously sprinkle each piece with the salt-sugar mixture on both sides. (Optionally, generously add green dill leaves.) Place one piece on top of the other, wrap them in wax paper and secure with a rubber band. Pickled salmon preparation
  4. Lay this roll into an enameled bowl put some weight on it, and place in a refrigerator.
  5. In 1 day, pour off the excess brine, turn over the wax-paper package, and let it stay one more day in the refrigerator.
  6. At the end of the second day, take the fish out, rinse it, wipe off any excess moisture with a paper towel, cut into small (1/2 inch x 3 inch) pieces and put into a glass jar.
  7. Add a little bit of olive oil (optional).
  8. It's ready to eat. Store in a refrigerator.
  9. Optionally, instead of cutting salmon into small pieces and storing in a jar, I also like to wrap the whole piece into wax paper and store in a refrigerator. You cut it when needed.

See also:
Pickled Cabbage Recipe
Pickled Cucumbers Recipe
Pickled Green Onions Recipe
Pickled Tomatoes Recipe
Pickled Watermelon Recipe

 
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