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9 August 2018

Ombre Home-Salted Salmon Loin

Long time, no see and here I am. A lot of things changed but my passion for cooking is still there. So let us together create something

Today we will make a salted salmon with ombre effect. You have probably seeen my home-salted salmon already. I have got this recipe from my mother and use it quite often when we bump into a nice salmon loin during grocery's shopping. But today's idea was inspired by Chef Gordon Ramsay and I was so excited to try it out that I definitely advise you to do the same.

What do we need?!

1 bigger or 2 smaller beetroots 
300-400g salmon loin
3 tbsp salt
1 tbsp sugar

Step 1
Wash the salmon loin under cold water thoroughly and dry it with a paper towel. Set aside

Step 2
In a bowl grate the beetroot, add salt and sugar and mix well until the mixture gets juicier. This happens due to the fact that salt pulls water out of the beets.

Step 3
Cover the loin with the mixture from all sides, put under pressure and keep in the fridge for 3 days. Every day make sure that excess water is being removed

Step 4
On the third day the fish is ready to eat. Collect the beetroot and wash the loin shortly to remove excess salt. The fish always soaks as much salt as it needs.

The good thing is: you can use rainbow salmon loin in a lot of different dishes and combinations. For example, as a snack on a piece of fresh crispy bread like here:

or even take it to work in your lunchbox in order to elevate your usual salad with various veggies and some seeds or nuts:

Just give it a try and see how easy it is to make a reastaurant dish at home. 

From home-made to Gourmet.

Yours sinscerely,

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