Chum steaks on the grill
0
1329
Kitchen
World
Calorie content
75.6 kcal
Portions
4 port.
Cooking time
20 minutes.
Proteins *
13.6 gr.
Fats *
8.7 g
Carbohydrates*
4.1 gr.
Chum salmon meat is tender and soft, it does not contain much fat, so when cooking there is always a risk that the fish will turn out to be dryish. To prevent this from happening, we cut the fish into rather large steaks - this way the pulp will retain more juice. Be sure to marinate chum salmon in a juicy marinade with the addition of vegetable oil. When baking steaks on the grill, we must be careful: it is important not to overcook or overdry tender meat. As soon as the color of the fibers changes and a light crust appears, remove the fish.
Ingredients
Cooking process
Put the steaks on a plate, sprinkle with salt to taste, pour with soy sauce and olive oil. Season with a mixture of ground peppers. Wash the herbs, dry them and chop them coarsely with a knife. We mash it well with our hands so that the greens give out more flavor. Grind the spices and oil over the fish, then cover it with the prepared herbs. Cover with cling film and leave to marinate for an hour.
Grease the grate with a small amount of vegetable oil so that the fish pulp does not stick. We remove the herbs from the fish, leaving only a small amount of them in the cavity of the steak. We put the steaks on the wire rack and send them to the grill with glowing coals. We bake for about fifteen to twenty minutes.
Bon Appetit!