Alternative to bored shish kebab - salmon on charcoal

For many of us, traveling to nature or resting at the dacha is invariably associated with meat shish kebab. No doubt, the young lamb on the skewers - the dish is truly amazing, but there is still a few "buts" in it. First, meat is prepared for a long time, it needs long marinating, besides, among the guests there may be convinced opponents of eating animals, so there is a risk to leave a certain part of the invited public without refreshments. Therefore, a successful competition for a shish kebab can make a salmon on coals. The recipe for this dish is extremely simple, and now we will share it with you.

For a small Sabantuy in nature, there will be enough fish in two kilos. We need not only to clean and gut it, but also cut into "washers" 2-3 cm thick. Steaks from salmon on charcoal are better and more uniformly fried than the whole carcase. Next, take a tray or dish, add the pieces of fish there, sprinkle them with salt and a mixture of white and black peppers, but not much, sprinkle with lemon juice and white wine. Leave it for 15 - 20 minutes. Fans of any "Chinese" can advise to add a little soy sauce in the marinade or grate the steaks with garlic. It is not forbidden to use spices "For fish". And, of course, we cover the vessel with salmon to protect it from flies.

While the oceanic guest is languishing in the marinade, we will be engaged in a fire. This fish is a tender, fat creature, so a high fire harms it. Salmon on charcoal turns delicious when the firewood burns well. In principle, it can be prepared in the format of a shish kebab, but there is a risk that loose meat can fall apart and slide off the skewer. From the grid, the fish just will not escape anywhere. Lightly grease the steaks with olive oil and spread them to grill.

The main thing in preparing a dish is "salmon on charcoal" - do not dry the fish. We are waiting for the appearance of a hint of a golden crust and very gently turning the tweezers. After 2-3 minutes again, shift the fish to the other side. To improve the smell, it is recommended to sprinkle steaks with white wine. The general frying process should take about 10 minutes. Serve to the table immediately. What to offer to the salmon as a side dish? You can bake potatoes in a fire. It is very tasty on the same grill to roast lavash. And you can do without a hot garnish, serving a salad of fresh vegetables to the main dish.

Salmon on charcoal is loved by the greenery society, so you can add it as a marinade, and sprinkle with the dill ready fish. But it's important and do not overdo it. Such spicy herbs as basil or anise can "hammer in" the delicate smell of the salmon itself. The same goes for choosing sauces. Tomato to this dish is not recommended, but "Olandez", creamy, mayonnaise, "Thousand Islands" will come in handy. If there is no time or ingredients for refueling, decorate the steaks with a slice of lemon.

As you know, salmon is not served with compote on charcoal. But vodka will sound dissonant to her. The best is white dry wine - light, refined, playful: "Green Gascony", strict Riesling, Hungarian tokai, as well as Chardonnay or Sauvignon blanc. Georgian light wines will also be an excellent solution. They stimulate the work of the stomach and help to cope with such fatty fish as salmon.