You must start out with good, fresh salmon. It should not smell at all fishy, and it should be firm to the touch. Wild salmon is best, but farmed salmon is ok (the latter is a lighter pink in color). Get a filet, boned or unboned, skin on (it tastes better when it’s grilled with the skin on). Pat the surface dry with paper towels, then salt both sides with sea salt. I prefer to use Maldon Salt because the flat, large flakes stick very nicely to the fish, but any good sea salt will do. Be fairly liberal with the salt, so that the sides are well covered.
Wrap the salmon loosely in several layers of paper towels, then place the whole thing on a non-metal draining surface of some kind, like a colander or a sieve. I use a flat bamboo basket but something like a plastic vegetable spinner basket will do. Place that on a plate to catch any drips, and put the whole thing in an undisturbed place in the refrigerator, for at least 24 hours. The longer you leave it and the more it’s salted, the saltier it will be. Don’t leave it more than 3 days though.
After 24 hours or more, unwrap the fish from the paper towels, which should have absorbed the excess moisture. The fish will be a deeper pink/red. Pat off any surface moisture, and cut it into pieces. Wrap each piece well in plastic and store in the freezer. It will keep nicely for a couple of months.
To cook the frozen pieces, place on an unoiled nonstick frying pan skin side down, put on a lid and let heat through at medium-low heat until it’s defrosted and cooked to the center. Turn a few times. You can also cook it on a grill pan. Or, wrap in foil and bake in a toaster oven.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 58.8mg||18 %|
|Sodium 651.3mg||22 %|
|Potassium 365.1mg||10 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 22.5g||32 %|
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Calories per serving: 131
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