How to make
I'm offering you another very easy and interesting way to marinate salmon and enjoy a homemade and very effective delicacy, which you can impress each of your fine guests or your family with.
And something very important - it is many times cheaper than marinated salmon, which you can find in stores.
Here's how to make it:
In a bowl, mix the sugar and salt. Distribute half of this mixture in an even layer in a convenient container/tray, about the size of a piece of fish. Place the salmon skin side down and grate the parsnips on it, sprinkle it with black pepper, arrange the dill twigs and cover it with the remaining mixture of brown sugar and coarse sea salt.
Cut the red beets into thin slices (you can use both raw and boiled beets.) Do not worry that at first glance there is no direct contact with the fish, because in the process of marinating the salt will be moistened by the juices it will extract from salmon and it will suck out the juices of the beets, which will be absorbed by the fish and will give it this wonderful reddish hue.
Cover it with a layer or two of transparent household foil and be sure to press it with a heavy object, so that the weight can press it and that way it will dehydrate the salmon faster and easier and it will release liquids. This way it will not look raw, if that bothers you.
Refrigerate it for 24 hours to 36 hours, depending on whether you prefer a drier fish. Sometimes, if the piece of fish is larger or very thick, it can stay up to 48 hours.
Find out what your favorite and preferred degree of readiness and taste is. Keep in mind that the longer you marinate and dry the fish, the saltier it will become.
This is not a problem, as it has sweet flavors and then when it stays in the olive oil the taste softens.
Clean the finished marinated salmon from the salt and sugar and wash and dry it thoroughly.
Spread it plenty of olive oil, if you are going to consume within 1-2 days. If it is gonna stay for a longer time, you should store it in as much olive oil as it can cover it.
Cut it into thin slices and consume it on a toasted slice of bread with olive oil or cream cheese and a tomato.
You can also add it in different salads.
Enjoy your meal!
