Salt-Cured Halibut
A source of protein and omega-3 fatty acids, salted halibut supports heart and brain health. Nori adds iodine and minerals, while the combination of ingredients creates an umami flavor, perfectly suited for a keto diet.
Pat skinless halibut fillet (500 g) dry. Grind nori sheets (6 g) in a blender or coffee grinder to a fine crumb and mix with sea salt (120 g).
Rub the halibut with the salt and nori mixture on all sides, place it in a dish, and cover with the remaining salt. For a delicate lightly cured texture, leave it for 30-60 minutes; for a firmer appetizer, refrigerate for up to 12 hours.
Wipe the salt off with a napkin or rinse quickly with cold water, then dry immediately. Slice the halibut thinly and serve cold. If it cured for a long time, taste a small piece first and soak the slices in cold water for 5 minutes if needed.
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