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Whole pink salmon baked in foil

1670

Kitchen European

Calorie content 62.4 kcal

Portions 10 port.

Cooking time 75 minutes

Proteins * 6.6 gr.

Fats * 5 gr.

Carbohydrates* 2.7 gr.

Content

Pink salmon goes well with rice, potato and vegetable side dishes. I want to share with you a recipe for whole pink salmon baked in foil. Such a dish turns out to be juicy and aromatic, it can be served on the table without additions.

Ingredients

Cooking process

Wash and dry the lemons thoroughly.

Cut one lemon into thin half rings. Cut the second in half.

Pour coriander, Provencal herbs, thyme leaves and two garlic cloves previously peeled and chopped into a mortar. Mash the mixture thoroughly so that the spices and seasonings open well.

Season with salt and pepper, squeeze out the juice of one lemon and let the marinade brew for about 10-15 minutes.

Take 2 carcasses of pink salmon, if necessary, defrost. Peel the scales well.

Trim the fins and tail, remove the gills and entrails. Rinse thoroughly under running water and pat dry with paper towels or napkins.

Make deep cross cuts at equal intervals.

Do the same with the second pink salmon.

Liberally grease the prepared carcasses with marinade inside and out.

Place the lemon wedges in the incisions and in the abdomen. Also place a sprig of rosemary in the belly. Repeat the same procedures with the second pink salmon carcass.

Cover the baking sheet on which you will bake pink salmon with foil. Thoroughly grease the foil with vegetable oil and put the prepared carcass on it.

Pack the pink salmon in foil. Repeat the same with the second fish. Place a baking sheet in an oven preheated to 200 degrees and bake pink salmon for 20-25 minutes.