Hello!!! Today I bring you a wonderful recipe, it is a salmon loin marinated with bourbon.
The recipe is extremely easy, like almost all my kitchen. Simple, fast and very healthy recipes, well ... other less healthy recipes. hehe
This is not a traditional Spanish dish, but I must say that other fish, such as tuna or cod, have always been preserved in salt, since in the Iberian peninsula we have salted factories since the time of the Phoenicians, 3000A.c On the Littoral Gaditano we have a few salted fish, salted factories, one of the most emblematic and best preserved is the old city of Baelo Claudia, in an inlet with a large sand dune, one of my favorite places without a doubt.
Cadiz has the oldest stories in Western Europe, I am passionate about history and prehistory, but now ... Let's go to the kitchen !!
Recipe
INFO
Difficulty: very easy
Time: 18/24h
For 2 people
€ 8 / person
140Kcal per 100g
INGREDIENTS
0.5kg salmon
500 gr of salt
150gr sugar
6gr dill
extra virgin olive oil
bourbon
* For this recipe it is recommended to freeze the salmon for 3 days at a temperature of -21º, you can only do it if your refrigerator has 3 stars or more quality
STEP1 The first thing we have to do is ask our fishmonger to remove the guts from the fish and the scales, we will not use the head either. You can ask him to separate your loins and remove the thorns, but I personally like to do it.
STEP2 After separating the loins (which by the way has been very good) the next thing is to separate the belly.
STEP3 Then we are going to remove the thorns that are in the center of the back using tweezers, for example
STEP4 We remove all excess water
STEP6 Mix the sugar, the salt and the dill
STEP7 In a glass fountain we paint with a silicone brush with a little bourbon, and we put a little of the mixture of salt, sugar and dill in the bottom
STEP8 we put the bourbon about 25cl and let marinate painting from time to time in two hours
STEP9 We cover with the rest of salt, sugar and dill and we cover with film
STEP10 Now you have to put some weight on top of the salmon, a brick of milk is enough and we leave about 20h in the fridge,The salt cures the salmon and dries the meat, that way it will be cooked.
STEP11 Now we remove the salmon from the container and rinse under the tap with water without much pressure
and this is the result, as you can see, the upper part is more cured, and the inside part less cooked, this recipe is fantastic, now you can prepare canapes, salads or toasts, for pasta ... you can make many recipes with this marinated salmon.
STEP12 ENJOY
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--- Klo ---
