Curing Salmon Recipe
Atlantic salmon, commonly known as salmon, belongs to the salmonidae family. Its tender texture makes it a versatile fish that can be prepared in various ways, including steaming, grilling, pan-frying, boiling, curing, or even eating raw. Today, we're sharing a recipe for cured salmon, a method that allows you to fully savor its delicate and fresh flavor.
INGREDIENTS
- 800g Salmon (sliced thin)
DIRECTIONS
Prepare the ingredients for the marinated salmon:
800g of thinly sliced salmon, 15g of fresh dill, 10g of rosemary, half an orange, and one lemon.
Wash 15g of fresh dill and 10g of rosemary, then chop them finely.
Clean 800g of salmon and place it skin-side down on a baking sheet. Rub the salmon with orange and lemon juice, 6 tablespoons of salt, and 2ml of soy sauce. Cover with the chopped fresh dill and rosemary, pour vodka over it, and wrap tightly with plastic wrap. Refrigerate for 48 hours.
Beetroot Salad: Mash 25g of beetroot and season with 3ml of soy sauce.
Sour Cream: Mix dill and lemon into the sour cream.
After 48 hours, remove the salmon and serve with the beetroot salad and sour cream.