When the usual kebabs have already become boring, try cooking non-grilled salmon. You will not regret!
Having chosen a beautiful back or a steak, or a fillet, we carry the fish rather home, to the kitchen, on the way thinking about how best to prepare and serve it. There is no time to lose, so as not to have time to defrost: the salmon is often sold frozen, no fish tolerate re-freezing.
Grilled salmon - basic technological principles
As a rule, salmon is sold frozen, having passed all the preliminary stages of cleaning. The only thing you need to pay attention to when buying it is the dates and quality of the packaging. If fish fillets are barely noticeable under a layer of frost, go to another store without hesitation, because this fish was frozen more than once: most likely, only fish cakes or meatballs will be successful from such fillets. For grilling, you need fish only with elastic pulp, which, after thawing, will not fall apart in the hands of the slightest touch.
In the process of defrosting, do not put the fish under a stream of hot water, do not try to place it closer to the stove, but rather, put it in the refrigerator, turning it and putting it in a container with a lid.
For reinsurance, if, nevertheless, the fish was subjected to repeated freezing, and it was not found when buying it, immediately prepare the marinade, which must include acid, at least 15%.
Salmon - one of the best varieties of fish. Its advantage lies not only in the valuable biochemical composition, but also in the convenience of cooking. It does not have a pronounced, unpleasant fishy smell - salmon can be fried even without any marinade. Long-term exposure to the marinade is needed only if it is necessary to achieve some special flavor.
Experienced cooks unanimously advise to choose the most dense part of the carcass - the back - for grilling. On this basis, it is safe to add that it is better to choose large carcasses of salmon for cooking on the grill: the larger the fish, the older it is, and from this it follows that the meat of older individuals is denser. True, a reservation must be made right there: the old individuals are less fatty, but this is easily corrected by adding vegetable oil to the marinade. If the fish is grilled along with the skin, do not forget to make notches on the skin. This technique will accelerate the process of marinating, and when frying, when the skin starts to shrink under the influence of temperature, the notches will help to maintain a beautiful even shape.
You can fry fish in the temperature range from 150 ° C to 180 ° C. Depending on the temperature, varies frying time from 8 to 15 minutes, with a piece thickness of not more than 2.0-2.5 cm.
To get a good degree of roasting, do not forget to remove excess liquid after marinating, so that the moisture does not create the effect of steaming. Although the crisp does not go to this fish: salmon has thick and rather hard skin, which is most often removed before frying, and the flesh will crunch only if it is breaded. But the fish in the dough is not a place on the grill. These are other recipes.
As for the taste combinations, everyone has different tastes. But for an example, just in case, look at a few recipes.
1. Grilled salmon, in coconut milk with ginger and curry
Ingredients:
Salmon fillet 4 pcs. 180 g
Green onions 120g
Curry
Ginger
Garlic
Lime or lemon (juice) 150 ml
Coriander (cilantro)
Salt
Creamy or sesame oil 80 g
Coconut milk 0.4 l
Chopped greens and fried sesame - to serve
Cooking:
Ginger root and garlic rub on a fine grater. Add chopped onion, chopped cilantro, spices. Pour the cooked pasta juice and coconut milk. Salt it.
Spread the pieces of fillet on the prepared sheets of foil, brushing each of them with marinade. In the foil, add a piece of butter to each serving. Seal fish tightly in foil. Soak in marinade for at least five hours. In the same foil, bake fish: at 150 ° C - 15-20 minutes, at 180 ° C - 10 minutes.
Garnish with fresh cilantro fillet and roasted sesame seeds.
2. Grilled Salmon - Grilled Steaks
Ingredients:
Salmon (steaks) 2 pcs. 250 g
Lemon 1 1/2 pcs.
Salt 25 g
Sugar 40g
White pepper, ground
Olive oil
Dill
Cooking:
Prepare the marinade from lemon juice, chopped dill, salt and sugar and pepper. Treat the prepared steaks: on the skin of the fish, make notches with a knife, so that during frying, when the skin is pulled together, the steaks are not deformed. Rub each serving with the marinade, the rest of which pour in a plastic bag and put the fish in the same place. Seal tightly. Marinate for at least 5 hours. You can leave for the night. Before cooking, dry the fish with a napkin, rub it on top with olive oil. Fry at 180 ° C, for 3 minutes on each side. Transfer to a saucepan, cover for 5 minutes to allow the fish to mature. Garnish with dill sprigs, lemon wedges. Olives or olives, pickled cheese, avocado and cherry are very suitable for garnish.
3. Grilled salmon in soy sauce with pickled ginger
Salmon “noble manners” facilitate its preparation. It does not hide in impassable and muddy thickets of the river, but prefers the mouth of the cleanest rivers, clear and cool sea water. Therefore, the smell of this fish does not cause horror in the cook, and does not bother gourmets. To enhance the flavor of any dish, soy sauce will help, which plays the role of a catalyst.
Ingredients:
Salmon fillet 400 g
Soy sauce 100 ml
Lemon 1/2 pc.
Vegetable oil 70 ml
Marinated Ginger 150g
Green onions 50g
Avocado 1 pc.
Spices and herbs (cilantro, parsley)
Vinegar
Sugar
Cooking:
The secret of this marinade for salmon is the simplest and most refined. To a soy sauce, add a pinch of sugar. Grind salmon portions with a mixture of lemon juice and soy sauce. Hold the fish in a closed container for at least two hours. Dry, coat with oil and fry at 180 ° C, on both sides for 3-4 minutes.
Serve garnished with pickled ginger, green onions, pre-seasoned with sliced avocado in chopped greens, wine vinegar and sugar.
Such fish can be served differently: with shrimps in batter and fresh vegetables, with a yoghurt-based sauce or cream cheese, with french fries or rice.
4. Grilled salmon with vegetables and spicy tomato sauce
Salmon is a fish that does not need to be accompanied as a side dish, but it goes well with vegetable sauces, although they somewhat mask its noble smell. Spicy tomato sauce fits perfectly to this fish, but at the same time it justifies the presence of the simplest vegetables baked next to the noble grilled fish.
Ingredients:
Vegetables - 300 g:
Salad pepper (slices)
Carrots (circles)
Eggplant
Onion Gooseberry jam
Salt
Salmon back 800 g
Allspice
Sugar
Salt
Wine, dry white 150 ml
Oil 50 ml
Muscat
For the sauce:
Tomato puree 450 g
Chile
Green Hot Pepper
Celery root
Red raisins 200 g
Cilantro
Basil
Garlic
Carnation
Sesame oil 100 ml
Cooking:
First marinate the fish: put the prepared portions (4 pcs.) Into the container. Add the wine mixed with butter, ground nutmeg, Jamaican pepper, sugar, and salt. Add all the spices to taste, but be aware that after cooking, their sharpness will decrease slightly. Seal the fish with film and put it in the cold.
In a saucepan or saucepan, shift the finished tomato puree. Add butter, chili, ground cloves. Boil over low heat for about five minutes. Grind green pepper, garlic and part of cilantro and basil leaves into a paste using a blender. Add the resulting paste to the tomato puree, let boil. Remove the sauce from the plate and cool.
Blot the fish with a napkin, cover with fat. Grease sliced vegetables with jam, adding a little salt to it. Fry fish and glazed vegetables on the grill. Serve with sauce.
5. Grilled salmon in lemon marinade with rosemary
Ingredients:
Salmon salmon back 600 g (3 servings)
Milk 0.5 L
Lemon fresh 150 ml
Rosemary (fresh leaves) 90 g
Sugar 30g
Pepper, fragrant
Butter
Cooking:
Wash the fish, soak it in milk to remove excess salt. Rinse again in cold boiled water and pickle in a mixture of lemon juice, chopped rosemary, crushed peas and allspice. Add a pinch of sugar. Put the marinated fish in the fridge.
After five hours, wrap each portion in foil, well-oiled with butter, and bake.
6. Grilled salmon in honey teriyaki
Ingredients:
Honey 50 g
Orange, large 1 pc.
Ginger 70g
Soy Sauce 150 ml
Water 200 ml
Corn Starch 10 g
Salmon fillet 1.0 kg
Preparation:
In cold water, dilute the starch, add soy sauce and honey. Cook on low heat, with continuous stirring, until the sauce gets the consistency of thick cream. Cool it to room temperature. Place the prepared fillet on a sheet of foil. From above and under the fish, place the orange slices, crushed ginger. Pour the sauce and seal. Let the fish stand for a couple of hours so that it can be filled with flavor. Keep it on the top shelf of the refrigerator.
Bake in foil.
Grilled Salmon - Cooking Tips
- Cooking red fish on an open fire is easy and difficult at the same time. Accompaniment for red fish, you can choose the simplest, but with regard to temperature during frying, then in this matter care must be taken and utmost attention not to overdry the fillets. Salmon fish has an average degree of fat content, which, moreover, also varies depending on the season of the catch, the age of the individual, etc. In order not to spoil the steak when baking, do not rush to send it to the fire. The temperature of roasting fish should be no higher than 40-50 ° C.
- Lubricate the surface of the steak or fillet with vegetable fat to keep the juice inside the chunk during frying.
- Hot fish, removing from heat, immediately wrap in foil, putting inside a piece of fresh butter. This will give the fish a soft, creamy taste. Roasted butter creates a pleasant nutty flavor. Fish and dairy products interact very well.
