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Chum salmon marinated on the grill

0
1150
Kitchen World
Calorie content 60.7 kcal
Portions 6 port.
Cooking time 20 minutes.
Proteins * 7.3 gr.
Fats * 8.7 g
Carbohydrates* 6.4 gr.
* per 100 gr. product
Chum salmon marinated on the grill
Content

Chum salmon, cooked on the grill, looks incredibly appetizing. The aroma of fish beckons to sit down at the table sooner. There is nothing difficult in preparing such a dish. You just need to marinate the tender fillet in advance and then rather quickly, so as not to dry out, bake it on the wire rack. Serve this yummy with a slice of lemon and fresh vegetables and the family will love it.

Ingredients

Cooking process

step 1 out of 7
We wash the fish, remove the entrails, cut off the head and fins. We cut the carcass into fillets, pull the ridge and bones, leave the skin. Dry the resulting layers of pulp well with a paper towel.
step 2 out of 7
Place the cut fish on the work surface, pour it evenly with olive oil. Rub the oil over the fish pulp with the palm of your hand.
step 3 out of 7
Then sprinkle the fillet with black pepper and salt to taste.
step 4 out of 7
Peel the garlic and pass it through a press. We spread the resulting gruel on the fish and distribute it evenly. We clean the onions, wash them and dry them, cut them into thin semicircles. We spread the onion on the fish, press it with our hands.
step 5 out of 7
Then pour everything with soy sauce, sprinkle with lemon juice and leave to marinate for forty to fifty minutes.
step 6 out of 7
We prepare the brazier. The temperature of the coals for baking fish should be lower than for cooking meat. There should be no open flame. Place the pickled chum salmon on the wire rack, discard the onion. We cook the fish for about fifteen to twenty minutes. It is important not to overdry.
step 7 out of 7
Serve hot fish. Decorate with lemon wedges and fresh herbs. Fresh vegetable salad works well as a side dish.
Bon Appetit!

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