Chum salmon in foil on the grill
0
2079
Kitchen
World
Calorie content
39 kcal
Portions
4 port.
Cooking time
20 minutes.
Proteins *
5.5 gr.
Fats *
5.1 gr.
Carbohydrates*
1.4 gr.
One way to keep chum salmon juicy when grilled is to wrap them in foil. Pre-marinate the fish in a fragrant marinade, and before baking, wrap the butter in foil along with the chum salmon. It not only gives a pleasant creamy note, but also further reduces the risk of overdrying the delicate pulp.
Ingredients
Cooking process
Place the cut fish in a wide bowl, sprinkle with black pepper and salt to taste, pour with soy sauce, lemon juice and olive oil. Season with dried dill - it gives a pronounced and very pleasant accent that perfectly emphasizes the taste of chum salmon. Peel the garlic and pass it through a press. We spread the resulting gruel to the fish.
We close the edges of the foil tightly so that oil and juices do not flow out of the resulting "bag". Carefully place the fish in foil on the wire rack and send it to the grill with glowing coals. We bake for about fifteen to twenty-five minutes, depending on the size of the fish pieces. Periodically turn the grate to the other side.
Bon Appetit!