Contents
Salmon and tomato salad: all shades of red. Video
Red fish has long been associated with the festive table and was one of the signs of well-being in the house and hospitality of the owners. There are many ways to prepare this tasty and healthy product, and one of the most advantageous is a slightly salted salmon salad. Thanks to the successful selection of ingredients, for example when adding tomatoes, this dish can become a real culinary delight.
Lightly salted salmon: preparing the main ingredient of the salad
Real gourmets prefer to salt red fish for their table with their own hands. Start salting 3 days before preparing the salad so that the salmon has time to reach full readiness. If necessary, slowly defrost the food on the refrigerator shelf, then cut the carcass in half along the ridge and remove the bones.
Buy whole fish for salting, not cuts. Experienced chefs say: the larger the salmon, the juicier and more tender it tastes.
Salting mixture: – coarse table salt (50 g per 1 kg of salmon); – granulated sugar (25 g).
Treat the inside of the fish with this mixture. Apply 2 parts of the carcass to one another with the skin inside and roll them well in the remaining salt and sugar. If desired, you can add coriander, a couple of dill sprigs or special spices for salting fish. Place the salmon on a white, clean linen, swaddle tightly and refrigerate until tender. Do not forget to turn the carcass from side to side 2 times a day.
Salad with lightly salted salmon, cheese and tomatoes
Boil hard-boiled chicken eggs, finely chop the cooled protein and mash the yolks with a spoon. Cut salmon and ripe red tomatoes into equal cubes, grate any hard cheese on a coarse grater. Put all the prepared ingredients in a salad bowl in the following sequence:
– fish (300 g); – yolks (4 eggs); – tomatoes (2-3 pcs.); – cheese (200 g); – protein (4 eggs).
Grease each layer of food with mayonnaise (5 tablespoons in total). Garnish with herbs, slices of fish and grated cheese before serving.
Slightly salted salmon salad with tomatoes and mushrooms
Cook 2 hard-boiled eggs, chop finely. Cut the salmon (300 g) into slices, rinse the small pickled mushrooms (200 g) with clean water in a colander. Chop 2 fresh cucumbers and 4 tomatoes, then chop a bunch of green onions. Mix all ingredients thoroughly and season with mayonnaise to taste.
If you prefer vacuum-packed lightly salted salmon, look for a product that is pink in color, but not pale or intense red. Fillets can be stored for 30–45 days (temperature from -4 to -18 ° C)
Slightly salted salmon salad with cherry tomatoes and croutons
Make croutons: Cut the bran bread into 1,5 cm cubes, dry in a dry skillet or quickly sauté in olive oil. It is recommended to pre-grate the dishes with a fresh clove of garlic.
Cover a suitable serving container with rinsed lettuce leaves, place chopped cherry tomatoes (150-200 g), fish (200 g) and onions (a bunch of your choice) on top of them. To dress the dish, prepare the sauce:
– olive oil (50 g); – juice of 1 lemon; – pepper (to taste); – brown sugar (to taste); – table salt (to taste).
Put warm croutons (1 cup) on the prepared salmon salad and garnish with grated Parmesan cheese powder (2 tablespoons).