Ingredients for Cured Salmon Recipe
- Fresh salmon, as much as you like, loins separated, bones clean but with the skin on. I usually marinate a whole salmon of about 4kg, but you can marinate any amount you like.
- Dried dill. For large salmon I use a whole 15g can.
- Kosher salt: Same amount as salmon.
- Sugar: half of the salmon.
- Extra virgin olive oil.
Can you imagine being able to enjoy a delicious marinated salmon loin on a regular basis? With this recipe you can prepare a lot of salmon and freeze itthen taste it just like you just made it, guaranteed! It’s very, very simple and the perfect excuse to have salmon ready at home and use it in a thousand ways: Salads and salads, pastas, appetizers and snacks… A delicious and healthy way to eat fish and preserve it in good conditions, except One of the most economical ways to taste. Go to your fishmonger, buy a good salmon and marinate it, you’ll be sure to repeat this recipe every time you run out.
Preparation, How to Make Dill Cured Salmon
- you will need a plastic container or similar, Rectangulara suitable position for the fish, you can put it in the refrigerator. return paper film.
- Ideally you should buy big salmonIf the skin is shiny and the eyes are clear (yellow will run away!), ask them to repair it, i.e. remove the head and central spine and open the middle so that you can separate the two parts of the fish. Although you can also do it with a smaller waist.
- Place half of the mixture into a rectangular container and place the salmon on top, skin side down.
- Cover with the other half of the mixture, the salmon should be completely covered and not visible.
Preparation of Homemade Cured Salmon
- put one Sturdy plastic topFor example, you can cut a supermarket bag and fit it into the container. Cover with something heavysuch as milk bricks, canned food, etc.
- Place in refrigerator for 24 to 48 hours (It depends if your salmon is quite large or very small, if you want it to be very marinated and a little dry or have a slightly “raw” texture) Once they are through, remove the salmon loin and There is lava Rinse under cold water to remove any remaining sugar and salt.
Cured Salmon
- Next dry them Use absorbent paper.
Drain the marinated salmon with kitchen paper
- After it dries, add a few drops olive oil Then oil the loin (you can use a kitchen brush or a small paper to oil it).
Coat salmon with olive oil
Now we have our homemade dill cured salmon ready to go.
Homemade Cured Salmon Video Recipe
Time: 20 minutes plus 24 hours rest
Serve and taste the cured salmon recipe
Now you can enjoy this juicy cured salmon, a super simple recipe that will keep you eating salmon for months. Cut salmon into cubes Depending on your preferences, this way you can stock the fridge with what you’ll be eating for the next 3-4 days and do the rest without hesitation refrigeratorit will keep for months in the refrigerator and will taste just as delicious as freshly made, which is a true miracle and…shocking!
Dill Cured Salmon
Cured Salmon Recipe Variations
What you can change is csalmon age For example, if you buy a piece of salmon and decide to only cure half of it, you will need a longer, smaller container, and you can use less sugar and salt, but always make sure the salmon has a good base of mixture on both the bottom and the top.
Tips for Cured Salmon Recipes
Freeze salmon for several months: Once marinated and lightly oiled, cut into large tortillas (such as the amount you’ll eat at one time), wrap each tortilla in plastic wrap and freeze. When you want to eat it, put it in the refrigerator for a few hours (about 3-4 hours) and it will be as fresh and juicy as freshly made 😉
Don’t neglect to put weight on top of the salmon so that it marinates well, as this is crucial for this process to occur. but if you like texture It’s kind of like raw salmon, marinated less, doesn’t add weight, and you get more tender cured salmon.
You’ll notice that this section salmon tail It will be much saltier than other places because there is less meat here than other places. Keep this in mind during preparation: I recommend using the widest and meatiest part to cut salmon fillets, such as for antipasti, and using the narrowest part closest to the tail to cut into cubes and add to salads or pasta dishes. You can also stop marinating the fish tail first, such as cleaning it after 20-24 hours, so that the fish tail does not become salty.
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