Marinated Salmon - Japanese Recipes

Name: Gebeizter Lachs Rezept mit Ingwer
Prep time: 780 min
Cook time: 15 min
Total time: 795 min
Yield: 2
Cuisine: Japanisch
Ingredients: ca. 800 g frisches Lachsfilet (ohne Haut und Gräten); 30 g Salz; 40g Zucker; ein ca. daumengroßes Stück frischer Ingwer; ein Teelöffel Ingwerpulver; ein Bund Minze

Inhaltsverzeichnis

What is so special about pickled salmon? What to look out for if you want to pickle salmon yourself? Does this procedure also work for other fish? Can you use gravad salmon for sushi? Pickled salmon recipe with ginger recipe Japanese-style salmon pickling recipe Pickled salmon with wasabi sauce recipe Graved salmon with honey-mustard sauce recipe

Cured salmon, also known as Gravlax, is a method of preparing fish that is very gentle, without cooking or smoking. The salmon is rubbed with salt and spices and can also be sprinkled with dill. After some time in the refrigerator, the salmon is marinated. This process removes water from the fish, making it tender, flavorful, and preservable for a longer time than if left untreated. Cured salmon is often prepared in Scandinavia, where it is called Gravlax. However, in Japan, there are delightful recipes that use exotic ingredients, giving the fish a distinctly Asian taste and aroma.

What is so special about pickled salmon?

Cured or gravlax salmon is not cooked, preserving the valuable vitamins and trace elements to a large extent. The curing process makes the meat even more tender and imparts some of the flavor from the spices. Additionally, the delicate aroma of the fresh fish is largely retained, similar to the raw topping for sushi.

What to look out for if you want to pickle salmon yourself?

If you want to cure salmon yourself, you need absolutely fresh fish. This is crucial since the fish is not cooked and will be consumed practically raw. During the process, cleanliness is of utmost importance. It is advantageous if everything takes place in as cool a room as possible without any delays.

Does this procedure also work for other fish?

Practically, all types of fish can be enhanced and preserved with a cure. Some types are less suitable due to too many bones, and with freshwater fish, the taste of the cured fish may not be very convincing. In addition to salmon, premium fish such as swordfish, sea bream, or tuna are ideal for curing. Sardines or anchovies can also be refined in this way. Instead of the commonly used dill, other herbs such as mint, basil, or seaweed can be used as ingredients.

Can you use gravad salmon for sushi?

Although traditionally not used for sushi, you can certainly experiment with Graved Lachs in this context. Since its taste is somewhat saltier and more aromatic than raw salmon, the sushi with this topping will have an unusual flavor. The best way to know is to try a few nigiri or maki with it.

Pickled salmon recipe with ginger

2-3 personsNo. of persons

ca. 15 minutes Preparation time

ca. 13 hoursTotal Time

easyLevel of difficulty

main mealDish

Fish

Lactose-free

Kitchenware

Cutting board , Knife , Plate

Salmon with sesame seeds, ginger and spring onions

List of ingredients

approx. 800 g fresh salmon fillet (without skin and bones)

30 g salt

40 g sugar

a thumb-sized piece fresh ginger

1 tsp ginger powder

some fresh mint

Preparation

Step 1

Rinse the salmon fillet with cold water and carefully pat dry with kitchen paper.

Step 2

To make the ginger pickle, mix the ginger powder, salt and sugar, peel and finely chop the ginger. Finely chop the mint and mix everything together.

Step 3

Rub the fillet with the mixture and place everything in a tightly sealed plastic box or glass bowl. Leave to marinate for approx. 1 hour at room temperature and then in the fridge for at least 12 hours.

Step 4

This recipe goes well with a spicy dip with spring onions, chili and sesame seeds. It is prepared as follows:

Step 5

Mix together a finely chopped spring onion, a chopped red chili pepper, some grated fresh ginger, a tablespoon of roasted sesame seeds, a teaspoon of brown sugar, two tablespoons of rice vinegar, two tablespoons of fish sauce and two tablespoons of sesame oil. Japanese soba noodles or rice taste delicious as a side dish.

Urushi chopsticks, 230 cm, navy

19,90 € *

Urushi chopsticks, 230 cm, natural

19,90 € *

Chopstick tongs YORI-SO walnut, 3 lengths

89,90 € - 99,90 € *

Japanese chopsticks Aoyama Blue, ebony, with tray

69,90 € *

Japanese chopsticks gokujyo shitan, rosewood

139,00 € *

Japanese chopsticks Hachi, Hinoki, 23 cm

59,90 € *

Japanese chopsticks Hachi, Red oak, 23 cm

59,90 € *

Japanese chopsticks Hachi, walnut, 23 cm

59,90 € *

Japanese chopsticks Manchester Bee, ebony, with tray

69,90 € *

Japanese chopsticks Midnight Paris, ebony, with tray

69,90 € *

Japanese chopsticks MIKAGE, ebony wood

129,00 € *

Japanese chopsticks Omosa 45 g, ebony wood

195,00 € *

Japanese chopsticks tokusen shitan, rosewood

165,00 € *

Japanese chopsticks Valencia Scent, ebony, with tray

69,90 € *

Japanese-style salmon pickling

2 portionsNo. of persons

ca. 30 minutes Preparation time

ca. 60 minutesTotal Time

easyLevel of difficulty

main mealDish

200kcal per portionCalories

Fish

Lactose-free

Kitchenware

Knife , Chopsticks , Plate

List of ingredients

200 g (absolutely fresh) salmon fillet, preferably sushi quality

4 tbls of yuzu juice, if not available, this can be replaced with lemon juice or lime juice

2 tbsp rice vinegar

1 tsp sugar

1 tsp grated ginger

4 finely chopped spring onions

Some soy sauce and sesame oil to taste

Preparation

Step 1

First cut the salmon fillet into approx. 2 × 2 cm pieces. Mix together all the ingredients for the pickling (except the soy sauce and sesame oil) and fold into the salmon pieces.

Step 2

This mixture must be left to infuse in the fridge for at least 1 hour. This works best in a glass bowl or porcelain dish with a lid.

Step 3

Just before serving, the Japanese pickled salmon can be seasoned with a little soy sauce and sesame oil. It is ideal as a fine starter.

Japanese recipes read in the magazine »

Pickled salmon with wasabi sauce

2 personsNo. of persons

ca. 10 minutes Preparation time

ca. 60 minutesTotal Time

easyLevel of difficulty

main mealDish

200kcalCalories

Fish

Lactose-free

Kitchenware

Cutting board , Knife , Serving plate

The Japanese-cured salmon can also be served with a spicy wasabi sauce. For this, the curing mixture for the fillet is seasoned with the following spices instead of ginger:

Ingredients list for the salmon:

10 Coriander seeds

4 Allspice berries

1 tsp ground red, green and black cembra peppercorns

1 ground, dried chili pepper

The curing process is carried out as described in the previous recipe. In addition, thin slices of oranges or lemons can be placed on the fish fillet during the curing process to give the fish a subtle, fruity aroma.

Ingredients list for the wasabi sauce:

1 egg yolk

1/2 tsp wasabi paste

1 tsp dark soy sauce

125 ml neutral tasting oil

some rice wine (cold green tea can also be used for an alcohol-free preparation)

Preparation

Step 1

Beat the egg yolk and gradually add small amounts of the oil. This creates a creamy mixture, like mayonnaise. Then mix in the other ingredients.

Step 2

Serve the wasabi sauce on a plate next to the salmon and enjoy!

Graved salmon with honey-mustard sauce

1 personNo. of persons

ca. 20 minutes Preparation time

ca. 48 hoursTotal Time

easyLevel of difficulty

main mealDish

200kcalCalories

Fish

Lactose-free

Kitchenware

Cutting board , Knife , Plate

This low-carb recipe may not originally come from Japan, but it's just too delicious to ignore.

You can either buy ready-made gravlax or prepare it yourself. Here's how:

List of ingredients

1 fresh salmon half (with skin)

60 g salt

80 g sugar

3 bunches dill, finely chopped

1 tbsp ground black pepper

Preparation

Step 1

Rub the washed and cleaned salmon half with the mixture of spices and dill. Place in an oblong dish, cover with cling film and weigh down. Place everything in the fridge for at least 48 hours.

Step 2

The fillet can then be sliced and served with a delicious honey and mustard sauce. This sauce is prepared as follows:

Step 3

Mix equal parts mustard and honey with finely chopped dill and season with a little salt and pepper. The taste can be adjusted to taste (more mustard) or sweeter (more honey). The sauce is served in a separate container. A fresh, green salad goes perfectly with it.