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Chum salmon on the grill to be juicy

0
1814
Kitchen World
Calorie content 74.1 kcal
Portions 4 port.
Cooking time 15 minutes.
Proteins * 10.1 gr.
Fats * 12.8 g
Carbohydrates* 12 gr.
* per 100 gr. product
Chum salmon on the grill to be juicy
Content

Chum salmon is a very tasty fish, but rather capricious in terms of juiciness. If you do not first marinate it, and in the process of readiness do not observe the adequate heat treatment time, then the chum salmon will turn out to be dry. To cook juicy chum salmon on the grill, marinate it with onions, lemon juice and olive oil. This mixture will keep the fish pulp dry. We keep the coals on the grill smoldering, without a flame. As soon as the fish changes color and starts to blush, shoot. This usually takes fifteen to twenty minutes.

Ingredients

Cooking process

step 1 out of 6
Peel the onions, rinse and dry. We cut it into thin rings.
step 2 out of 6
We wash the fish, remove the entrails, cut off the head and fins. We cut the carcass into transverse steaks, dry them well with a paper towel. Place the cut fish in a deep bowl. Add onion cut into rings and dill chopped with a knife.
step 3 out of 6
Next, pour the fish with onions and herbs with olive oil and lemon juice. Season with salt and red pepper.
step 4 out of 6
We mix everything with our hands, trying to evenly distribute the spices and herbs over all the pieces of fish. Tighten the bowl with cling film and put it in the refrigerator for forty to fifty minutes for pickling.
step 5 out of 6
We prepare the brazier. The temperature of the coals for baking fish should be lower than for cooking meat. We do not allow open flames. Place the pickled chum salmon on the wire rack along with the onions.
step 6 out of 6
Cook the fish for about fifteen minutes. It is important not to overdry. You can also grill these steaks. We serve hot chum salmon on the table. Decorate with lemon wedges and fresh herbs, vegetables.
Bon Appetit!

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