MARINATED SALMON WITH CAPER SAUCE
DADOS DE SALMÓN MARINADO CON ALCAPARRAS

INGREDIENTS (4 peoples)

  • Salmon loin
  • Coarse salt 1kg
  • Sugar 1 kg.
  • Chives
  • Caper Valle del Orce

PREPARATION

Keep the salmon’s skin. Wash it and remove the remaining bones. Dry with kitchen paper.

The used salt and sugar quantity will depend on the size of the salmon. On the other hand, the proportion of salt and sugar is also variable; in this case, use the same quantity of each ingredient: mix a kilo of salt and a kilo of sugar. Place the salmon, skin side down and flash side up, on a bed of mixed salt and sugar. Use a container that will fit the entire fish, without folding it. Cover the fish with marinade mixture until completely covered. Once the salmon is well coated with the mixture, cover the container with plastic wrap and keep it in the fridge for about 24-36 hours (to taste, depending on how thick the loin is)

After the marinating time, cut the salmon into cubes. Give the cubed salmon a special touch, by letting it half submerged in soy sauce or Scottish Malt Whisky. This two colours perfumed salmon will surprise all your guests. Serve topped with chopped chives and a bit of Capers Sauce Valle del Orce.

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