Lightly Salted Coho Salmon with Olive Oil
Coho salmon provides complete protein and fatty acids, while a short dry cure keeps the fish firm. Olive oil softens the flavor and helps the slices stay juicy without sugar or extra carbohydrates.
Read
Video on the topic
Reviews
Notes
Servings: 6 (1 serving ≈ 174 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut coho salmon (1000 g) along the backbone, remove the backbone, the skin if desired, and any small bones. Slice the fillet thinly and layer it in a glass container, sprinkling evenly with Himalayan salt (30 g).
Drizzle olive oil (15 g) over the top, cover the container, and refrigerate the fish for 24 hours. Before serving, gently turn the slices so the oil and salt are distributed more evenly.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Lightly Salted Coho Salmon with Olive Oil", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
DHA (Omega-3): California Gold Nutrition, DHA 700 Fish Oil, Ultra-Concentrated, 1,000 mg, 30 Fish Gelatin Softgels
Buy
≈ $10.79
Vitamin B12: Swanson, Vitamin B12, (Methylcobalamin), Natural Black Cherry, 2,500 mcg, 60 Tablets
Buy
≈ $8.97
EPA (Omega-3): California Gold Nutrition, Omega 800 Ultra-Concentrated Omega-3 Fish Oil, kd-pur Triglyceride Form, 90 Fish Gelatin Softgels (1,000 mg Per Softgel)
Buy
≈ $26.76
Selenium: Swanson, Selenium, 100 mcg, 200 Capsules
Buy
≈ $6.7
Vitamin D: California Gold Nutrition, Liposomal Vitamin A, D3, E & K2, Pineapple, 8.5 fl oz (250 ml)
Buy
≈ $22.78
Vitamin B3: Nature's Craft, Nicotinamide, Daily Vitamins, 500 mg, 240 Capsules
Buy
≈ $31.82
Promo codes for iHerb (5)
More chilled:More recipes
Watch others fish and seafood:
We recommend reading
All articlesHow to make clear soups and choose garnishes for consomme
8min

How to make pasta filata from goat milk: what changes in acidity, moisture, and stretching
9min

Why White Bloomy-Rind Cheese Turns Bitter, Does Not Soften, and Smells Like Ammonia
8min

Why milk fails to form a proper curd: pasteurization, calcium, acidity, and rennet
9min

Share:

























