{"id":1552,"date":"2022-12-20T13:13:33","date_gmt":"2022-12-20T13:13:33","guid":{"rendered":"https:\/\/soulinthekitchen.com\/?p=1552"},"modified":"2022-12-20T13:15:16","modified_gmt":"2022-12-20T13:15:16","slug":"salmon-marinado","status":"publish","type":"post","link":"https:\/\/soulinthekitchen.com\/index.php\/2022\/12\/20\/salmon-marinado\/","title":{"rendered":"Salm\u00f3n marinado"},"content":{"rendered":"
    \n
  1. Limpia el lomo de salm\u00f3n retirando las espinas con cuidado de no destrozarlo mucho.<\/li>\n
  2. Mezcla la sal, el az\u00facar y el eneldo (en el caso de usar otras especias y condimentos, a\u00f1\u00e1delos ahora).<\/li>\n
  3. En un recipiente coloca en la base papel film, extiende una capa de la mezcla de az\u00facar y sal y coloca el salm\u00f3n encima. Cubre con la mezcla y envuelve el lomo con papel film. Coloca algo de peso encima y guarda el pescado en la nevera durante 24-48h.<\/li>\n
  4. Ten en cuenta que cuanto m\u00e1s grande es el lomo, m\u00e1s tiempo requiere. Puedes probar pasadas 30h aprox c\u00f3mo est\u00e1 cortando un trocito.<\/li>\n
  5. Pasado el tiempo limpiar bajo el grifo el pescado para retirar los restos de sal y az\u00facar. Habr\u00e1 sacado agua, es normal. Lo que ocurre es que el agua presente en el pescado, por osmosis, es desplazada por la sal y el az\u00facar. Por eso queda una textura m\u00e1s seca y se prolonga su vida \u00fatil.<\/li>\n
  6. Tienes dos opciones: Laminar el pescado y guardarlo en aceite de oliva en un recipiente herm\u00e9tico en la nevera (te durar\u00e1 unos 10 d\u00edas). O congelarlo, bien en trozos grandes e ir descongelando (siempre en nevera) conforme los consumes, bien ya laminado y guardado en paquetitos separados.<\/li>\n
  7. Si quieres servirlo como aperitivo, a mi me gusta disponerlo en una bandeja\/plato amplio y cubrirlo con aceite de oliva, ponerle un poco de apio picado, s\u00e9samo, sriracha y mayonesa kewpie.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Limpia el lomo de salm\u00f3n retirando las espinas con cuidado de no destrozarlo mucho. Mezcla la sal, el az\u00facar y el eneldo (en el caso de usar otras especias y condimentos, a\u00f1\u00e1delos ahora). En un recipiente coloca en la base papel film, extiende una capa de la mezcla de az\u00facar y sal y coloca el […]<\/p>\n","protected":false},"author":2,"featured_media":1553,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12,11],"tags":[59,58,60],"class_list":["post-1552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carnes-y-pescados","category-entrantes","tag-aperitivo","tag-salmon","tag-salmon-ahumado"],"acf":[],"yoast_head":"\nSalm\u00f3n marinado - Soulinthekitchen<\/title>\n<meta name=\"description\" content=\"C\u00f3mo hacer salm\u00f3n marinado en casa desde 0, m\u00e1s barato, rico y result\u00f3n que el de super. 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