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Pink salmon in foil on the grill

0
5499
Kitchen European
Calorie content 69.3 kcal
Portions 2 port.
Cooking time 50 minutes
Proteins * 7.4 gr.
Fats * 5.5 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Pink salmon in foil on the grill
Content

Grilled pink salmon is a great alternative to the usual kebabs. Before placing the fish on the wire rack, be sure to wrap it in foil: this way the pink salmon will cook without losing its juiciness and will preserve all the benefits laid down by nature. To add spice and make the pink salmon aromatic, we will certainly use lemon and spices. The entire sequence of actions and step-by-step photos are set out in this recipe.

Ingredients

Cooking process

step 1 out of 8
Rinse the lemons thoroughly under hot water. Before slicing, roll each lemon on the board, pressing it with your palm so that the citrus gives off the juice better. Cut one lemon across into two halves. Cut the second in half lengthwise. We cut the longitudinal halves across into thin semicircles.
step 2 out of 8
To prepare a fragrant marinade, place coriander seeds, Provencal herbs and peeled chives in a mortar. We carefully grind the components with a pestle. Tear off the leaves from the sprigs of thyme and add to the mortar, put also salt and black pepper, grind everything together again. Squeeze the juice out of the lemon halves cut across and pour it into the mortar for the spices. Stir and leave for ten minutes to combine the aromas.
step 3 out of 8
We wash the pink salmon under running water, clean it of scales, get rid of the entrails. Cut off the fins and tail, remove the gills. Rinse the prepared fish from the inside and outside again, then dry it with a paper towel.
step 4 out of 8
We lay the fish on a flat surface and with a sharp knife make neat transverse cuts along the entire carcass from tail to head. We try to keep the same distance between the cuts for greater aesthetics. The incisions should be made deep enough, up to the spine. This will ensure high-quality marinating, as well as promote uniform roasting of pink salmon on the grill.
step 5 out of 8
Lubricate the pink salmon with the prepared marinade from the inside and outside, rubbing the aromatic composition into the fish pulp with your hands.
step 6 out of 8
Insert the previously cut semicircles of lemon into each incision, place them in the abdomen. Also put a sprig of rosemary inside each fish.
step 7 out of 8
Grease the sheet of foil in which we will wrap the fish with olive oil to avoid sticking. We put pink salmon on foil and wrap it tightly. We leave the fish in this form for fifteen minutes to marinate.
step 8 out of 8
We put the fish on the wire rack and bake it on the grill for about twenty minutes, turning it over from time to time. Serve hot pink salmon. Fresh vegetables, rice, or potatoes are a good choice as a side dish.

Bon Appetit!

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