Salmon Salmon - a storehouse of useful substances

Salmon - a delicate fish, requiring a delicate approach. If you want to truly appreciate its taste and get the most benefit from its use, do not heat it, but use our recipes for delicious pickles. Salmon salmon will please and surprise with its distinctive taste characteristics.

Salmon or Atlantic salmon, a resident of the Atlantic and Pacific oceans. This representative of the salmon family has long established itself as a true source of nutrients

Salmon contains melatonin in large quantities, which promotes the rejuvenation of body cells and provides a healthy sleep. The presence of microelements contained in the fish reduces the possibility of cardiovascular diseases, as well as improves the functioning of the brain. Also, the salmon is rich in the most valuable polyunsaturated Omega-3 acids, which help reduce cholesterol in the body.

Ways of cooking salmon are different - grilled salmon, grill, on the grill, steam, ear from salmon, they will satisfy any refined taste. However, the frying process or any other heat treatment kills most of the nutrients. Here in order to preserve all the valuable trace elements salmon is salted or smoked coldly. However, true lovers of this product will give preference to low-salted salmon.

To make the salted salmon turn out the right way, you first need to select it correctly. In the process of buying should pay attention to the condition of the skin of the fish, it should be smooth and shiny. The eyes of the fish should in no case be cloudy, and the meat itself should not have an unpleasant odor.

If you purchased a freshly frozen salmon, follow the rules of its defrosting - transfer the fish from the freezer to the refrigerator, and wait until the salmon becomes soft. It takes about a day or two. Do not thaw fish in water, it will worsen its taste. With further preparation of fish, some also cut off the abdomen, as it is fat enough. Salmon is ready for salting.

Salmon is prepared in three ways:

• "Dry" way - rub and pour salt;
• "Wet" method - the salmon is placed in a saturated saline solution;
• "Mixed" method - first use a dry method, and then wet.

Salmon salmon at home is usually prepared in a "dry" way, as the most simple. "Wet" method is usually used in specialized enterprises.

The following recipe is very good when you have guests on the next day, and you wanted to treat them with a low-fat delicious fish, here is the salmon of quick salting to help you.

You will need:

• Salmon - 1 kilogram;
• Salt - 4 tablespoons;
• Sugar - 2 tablespoons;
• Vodka - 1 tablespoon;
• Dill fresh - 1 tablespoon.

Cut the carcass into two fillets, remove the bones with the help of tweezers (so it is more convenient) and remove the skin. From salt, sugar, vodka and dill we make a salty mixture, which we rub carcasses. We put them in enameled dishes with a lid and put in the refrigerator. Salmon salmon will be ready in 24 hours.

And lovers of fragrant fish are advised to use the recipe for cooking salmon in a spicy salting.

List of ingredients:

• Salmon (fillet with skin) - 750 grams;
• A lemon - 1 piece;
• Salt - 1 teaspoon;
• Mustard - 3 tablespoons;
• Olive oil - 1 tablespoon;
• Sugar, white pepper, coriander - 0.5 teaspoons each.

We cut the fillets into slices, a thickness of about 2-3 millimeters. To facilitate the process of slicing, take the salmon not yet completely defrosted. Make a mixture of salt, sugar, pepper, coriander, mustard, juice and lemon peel. Next, we distribute the marinade on plates, and on top of it lay the fillets. We wrap the plates in a food film, put them on each other, and on top one more plate with oppression. Lightly press and put in the refrigerator for 40 minutes. And all, spicy salmon will please you with its exquisite taste and aroma!

Have a nice appetite!