Salmon on the grill: secrets of cooking

Steak is a word derived from English "steak", that is, "piece". In the original, this is a piece of tenderloin of a freshly killed animal, cut across the fibers and fried on a grid over coals or open fire. However, today this method of cutting and cooking refers not only to meat, but also to fish, as a rule, large-sized. So, let's try to figure out not only how to choose, cut, but also how delicious to cook steak from salmon on the grill.

Fish Selection

Of course, in fish departments of modern markets already sold ready for frying fish steaks, but they can be cut long enough, which leads to the dryness of the prepared dish. To prepare a salmon on a brazier turned out juicy, it is better to cut an entire carcass yourself. To do this, you need to choose a fish (best of all a large size), and it must be cooled, but in no case frozen.

Preparation of steaks

So, coming home, the salmon must be cleaned, gutted, removed head, tail fin. By the way, the latter can be used to make delicious ears. Using a thin fish knife, cut the carcass into steaks 2-2.5 cm thick. Rinse them thoroughly in cold running water and dry with paper napkins. After that you can start cooking the dish itself.

Selection of spices

When preparing such a dish as salmon on the grill, remember about the accuracy in the choice of spices. Do not use spices with a strong, pungent smell, so as not to interrupt the true taste and smell. Also, fragrant herbs will not do, as they will burn during roasting and add a bitter dish. It is best to use light seasonings, such as ground black or white pepper. In addition, perfectly combined with red fish citrus (lemon and lime).

Salmon on the grill. Recipe for cottages

Ingredients:

• Three steaks from salmon;
• Half a lemon;
• One lime;
• Two tablespoons of olive oil;
• Two tablespoons of soy sauce;
• salt;
• White pepper powder.

Pickling

The process of cooking such a dish begins, as the salmon on the grill, from the marinade. To do this, squeeze out half of the lemon and lime juice. Add olive oil and soy sauce to it, pepper to taste. If desired, marinade can be slightly salted, but you should do it carefully, because the soy sauce will already give enough salinity. Steaks placed in a deep container, pour marinade and lightly mix with hands, so that the sauce is evenly distributed into pieces of fish. Half an hour at room temperature will be enough for marinating salmon.

Roasting

Marinated steaks put on a grate, set it on a brazier with pre-heated coals. Salmon on the grill is not prepared for long, 10-12 minutes, from each side to a golden appetizing crust.

Welcome to the table!

Ready steaks served on the table with a selection of fresh seasonal vegetables and baked potatoes. By the way, frozen vegetables such as green beans, broccoli, colored, Brussels or a mixture of Mexican type are perfectly suited as a garnish and prepared in the foil over the coals.