What can be more delicious than a juicy baked fish with the aroma of haze? The dish turns out to be incredibly appetizing, tasty and perfectly suited to any garnish. Let's find out with you how to cook salmon on a grill.
The recipe for kebab from salmon on the grill
Ingredients:
- steaks of salmon - 4 pieces;
- orange juice - 100 ml;
- soy sauce - 1 tbsp. a spoon;
- olive oil - 4 tbsp. spoons;
- sugar - 1 teaspoon;
- ginger - 1 teaspoon.
Preparation
So, first of all the fish pieces are thoroughly washed and spread on the towel to dry. This time we prepare marinade for salmon on the grill: in a deep bowl, we combine olive oil and natural soy sauce. Then pour some sugar. If you have brown sugar, then it is best for this dish. Next, take a small piece of fresh ginger, clean, rub on a melon grater and throw in the marinade. Thoroughly mix the resulting mixture, add salt to taste and put into it our steaks. We dip them well so that the marinade completely covers each fish slice. From the fresh orange squeeze the juice and pour it from above. Now cover the capacity of food film and send 45 minutes to the refrigerator so that the salmon is thoroughly soaked with a fragrant mixture. After that, we put the steaks from the salmon on a grate and fry them on the grill until it's tasty. It is important to understand how to make a juicy dish and not overdry fish. To do this, closely monitor the fire and fry the fish on each side for no more than 5 minutes. We serve the ready-made salmon with vegetables and herbs, sprinkling with lemon juice at will and adding a pinch of ground black pepper for piquancy of taste.
Recipe for salmon on the grill
Ingredients:
- Salmon - 3 kg;
- spices ;
- vegetable oil - 5 ml;
- lemon - 0,5 pieces;
- tomato - 5 pcs .;
- lettuce leaves - 300 g.
Preparation
We process the salmon, rinse and cut into the same small pieces 3 cm long. Then we pour the fish, pepper on both sides and leave it for a while to soak. After that, lay the pieces on a grill, oiled with oil, sprinkle with fresh lemon juice and fry, periodically turning the grate. The heat should be very small, so that the salmon is juicy and not overdried. Next, carefully remove the fish from the fire, give her a little rest and decorate each serving with herbs and a slice of tomato.