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.
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Coho salmon, Himalayan salt, Olive oil
Slice: 25 min. Chill in the refrigerator: 1 day.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

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.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa