Without losing the great taste of the fish, marinating salmon will enhance its flavor considerably.Unlike red meat, fish is bestMarinated for no more than one hour, or less for more acidic marinades, making it easy to experiment with different flavors.A traditional Nordic recipe for raw salmon with its own spice mix is described below.Cook time is 15-30 minutes and total time 25-45 minutes.
Step 1: Before you plan to eat, start this process.
The Salmon needs to beMarinated for about 30 minutes.It's a good idea to start preparing the marinade an hour before you plan to eat.At the end of the section, cooking methods are described.
Step 2: The lemon juice needs to be squeezed into a bowl.
You can slice the lemon in half by placing it on a cutting board.The lemons should be squeezed over a bowl.
Step 3: The other ingredients should be mixed with them.
The olive oil should be put into the bowl of lemon juice.Stir the ingredients together with a spoon until they are well mixed.Another popular version uses a different herb.
Step 4: The dish should be wide.
All of your salmon fillets can fit in a large dish.If you are doubling or tripling the recipe, you may need to use more than one dish.You can use a large zip locked bag.
Step 5: Place the salmon in a container.
Place the salmon in the dish.Make sure each side is covered by turning them a couple times.Food safety experts don't recommend washing salmon or other raw meat.It's better to cook the meat than to rinse it, as it will spread the germs onto your sink or other places in the kitchen.After handling raw meat, wash your hands with soap and warm water.
Step 6: For 15 minutes, cover and chill.
During a lengthy marination process, fish can develop an unpleasant texture.The salmon should be kept in the marinade for no longer than 30 minutes.During this time, make sure both sides of the fish areMarinated.
Step 7: TheMarinated fish should be removed.
Transfer the fish to another container.The remaining liquid should be thrown away.If you want to use theMarinate as a sauce, first bring it to a boil in order to kill harmfulbacteria from the raw meat.
Step 8: The salmon needs to be cooked.
The salmon can be prepared in a number of ways.The salmon can be wrapped in foil or baked on a sheet of foil.The fillets should be cooked at 400oF (200oC) for fifteen minutes.When a fork is easy to use, the salmon is ready.If you are grilling salmon, you should flip it halfway through the cooking process.
Step 9: The aromatic ingredients need to be prepared.
Chop fresh ginger and two cloves of garlic along with 3 scallions.It is possible to add additional spices.The other East Asian ingredients include sesame oil and sesame seeds.
Step 10: The other ingredients should be mixed with the mix.
The seasonings should be mixed together with 1/2 cup (60 mL) of olive oil and a small amount of soy sauce.
Step 11: The salmon needs to beMarinated.
Place the salmon in theMarinated in a zip locked bag or wide dish.For 30 to 60 minutes, turn fillets occasionally.The texture of the fish may be compromised if you persist past that point.TheMarinate should be thrown out after use or brought to a boil before being used as a sauce.
Step 12: The glaze should be prepared.
You can use a glaze to add flavor to your salmon.A simple glaze that pairs well with this is a mixture of honey, soy sauce, and Sriracha.Keep in mind that the glaze may seem overpowering when tasted on its own, rather than eaten on the salmon, so feel free to experiment with the amounts until you find a flavor you enjoy.
Step 13: It's time to cook your salmon.
The salmon should be pan-searing to a temperature of 125–140oF on each side.If you don't have a thermometer, cook only the skin side of the salmon, then cook the flesh side for only 15 to 30 seconds.The skin of the salmon can be eaten or removed after cooking.You can also cook salmon after marinading.
Step 14: You can use the recipe to eat salmon raw.
Gravlax is a Nordic dish that uses salt and sugar to cure salmon.The salmon is eaten raw after the curing process is finished and various herbs are used to give it flavor.Keeping the preparation surfaces and tools clean is highly recommended because the salmon is never cooked.
Step 15: Fresh, farm-raised salmon is what you should start with.
If possible, get high-quality salmon from a trustworthy source.Farm-raised salmon has a lower chance of health issues.You can reduce the risk of parasites by freezing the salmon first and then defrosting it.
Step 16: The scales and bones need to be removed.
The scales and bones of the fish can be removed with a pair of tweezers or a small knife and fork.The scales are attached to the rest of the salmon.
Step 17: Make small cuts in the skin.
The spice mixture can soak into the salmon, giving it more flavor and better preservation.
Step 18: The dry ingredients should be mixed together.
If you want to crush white peppercorns, you have to chop up one bunch of dill.314 ounces of sugar and 120 grams of salt are included.The large quantities of sugar and salt are important for the salmon to be cured properly.
Step 19: The spices should be covered with salmon.
Turn the salmon to make sure it is exposed to the mixture on all sides.
Step 20: The salmon needs to be weighed.
The salmon should be placed in a glass or steel container and touched on the pink flesh side rather than the dark skin side.Press the fish down with a heavy object, such as a brick.
Step 21: For six hours, leave at room temperature.
The salt and sugar should add a stronger flavor to the salmon.If you don't like to cook raw food, you may want to move the fish to the refrigerator.
Step 22: The fish should be refrigerated for three days.
The weight on top of the salmon should be moved to the refrigerator.The stronger the flavor will be if you keep it there for a long time.If you like the flavor, try to test it every 24 hours.
Step 23: The salmon needs to be removed from the container.
Take the salmon out of the container once you like it.Throw out any liquid that has been created.
Step 24: You can serve it with mustard sauce.
Scandinavian food stores have a common pair with gravlax.You can use the ingredients listed beneath the gravlax recipe to make your own sauce.Pour the oil slowly into the mix after mixing the mustards, sugar, and vinegar.Once it has reached a mayonnaise consistency, stir in the chopped dill and season with white pepper and salt to taste.A common food served with gravlax is rye crackers.