How to cook salmon on the grill
Salmon baked on the grill turns incredibly delicious, even if the fry without prior preparation and marinating. If you are caught fresh salmon, it can be cooked immediately.
The fish must be gutted and rinse well. Then with a sharp knife cut it into portions pieces - steaks, bars thickness should be about 2 centimeters.
Each piece coat with vegetable oil - so the fish will fry the outside, but inside remains juicy.
Salt and olive grass - you can use any sweet pepper and dried herbs, mix well and sprinkle the slices on both sides.
After that you need to put the steaks on the grill heated grill and fry one by one on each side, until light golden brown.
Serve this fish can with any side dish or as a separate dish.
Fish on the grill (Cooking photo attached) -a great way to cook a wonderful meal for everyone. If you love juicy and fragrant fish, but you can not use fresh salmon, buy deep-frozen fish.
Defrost salmon in the fridge - so that it is gradually thawed, then prepare the marinade, which will give the fish a taste of freshness.
Prepare the marinade for salmon grilled just enough. Olives are best taken pitted - if the olives, you need to clean them.
Fresh green chop as finely as possible.
Clove of garlic to clean from the top of the skin.
Put everything in the blender bowl, add salt, lemon juice and butter and mix well.
The resulting marinade, place the pieces of fish and leave for about 15-20 minutes in a cool place.
Fry the fish on the grill until cooked on both sides.
Salmon on the grill, cooked in a marinade, a very delicious and fragrant, and the taste of thawed fish practically will not differ from freshly caught.
The fish is marinated with olives and can be cooked whole and pieces. Depending on the size of the fish to keep it should marinade from 15 minutes to an hour.
The sauce for the salmon on the grill - another way to diversify the taste of familiar fishes.
For the preparation of fish sauce bestuse pieces of not very large and without bones. Therefore, carefully remove the bones and cut into fillets obtained is not very thin, but not very large cubes.
Fresh dill need to be cut with a knife as finely as possible.
Each piece of oiled, it is best to use olive oil, but you can replace it with another and vegetable oil odorless.
Before you cook the salmon on the grill, you need toIt will be a little salt the fish and sprinkle with chopped herbs or a mixture of dry spices. To prepare the fish, always use sea salt medium ground, otherwise the use of fine salt can lead to the fact that it will turn salty.
Of sour or sweet yogurt will need to cook the sauce.
Garlic grate. You can brew it finely with a knife and lightly press down the side of the blade - so garlic will be even more fragrant.
Finely chopped fresh herbs to mix with garlic and salt, dilute with yogurt or sour cream and add the lemon juice.
Prepared salmon wedges put on a preheated grill grate.
Fry the fish on both sides until golden brown.
We spread on the grid sheet of foil.
For salmon soaked in cream sauce, dip each piece in the sauce and spread on the foil.
Pour remaining sauce every piece of fish and gently close the foil to fish well steamed.
Gently cover the edges of the foil, so that the sauce does not flow.
Fry the fish in foil on both sides for a few minutes, after which it can be put in the dish and cook a side dish of fresh greens and vegetables.
If you have purchased a whole salmon, you geta great opportunity to prepare several interesting dishes on the grill. From one kilogram of fillet you can cook several portions prepared by different recipes and choose the one that more than any other you have to taste.
The fish is ready to be served immediately after cooking, and can be cooled and used for the preparation of cold salads and appetizers. Bon Appetit!