Steak - a word derived from the English "steak", that is, "piece". In the original, this is a piece of tenderloin of a just killed animal, cut across the fibers and fried on a wire rack over coals or an open fire. However, today this method of cutting and cooking applies not only to meat, but also to fish, as a rule, of large size. So, let’s try to figure out not only how to choose, cut, but also how to cook delicious salmon steak on the grill.
Fish selection
Of course, in the fish departments of modern markets, fish steaks are ready for frying, but they can be cut for a long time, which leads to the dryness of the finished dish. In order for the cooked salmon on the grill to turn out juicy, it is better to carve the whole carcass yourself. To do this, you need to choose a fish (preferably large size), and it should be chilled, but in no case frozen.
Steak preparation
So, having come home, salmon must be cleaned, gutted, removed the head, tail fin. By the way, the latter can be used to make delicious fish soup. Using a thin fish knife, cut the carcass into steaks 2-2.5 cm thick. Rinse them well in cold running water and pat dry with paper towels. After that, you can start cooking the dish itself.
Spice selection
When preparing a dish such as salmon on the grill, you should remember about accuracy in choosing spices. Do not use spices with a strong, tart smell, so as not to interrupt the true taste and smell. Aromatic herbs will also not work, as when roasted they will burn and add bitterness to the dish. Light seasonings such as ground black or white pepper are best suited. In addition, citrus fruits (lemon and lime) go well with red fish .
Grilled salmon. Recipe for a summer residence
Ingredients:
- three salmon steaks;
- half a lemon;
- one lime;
- two tablespoons of olive oil;
- two tablespoons of soy sauce;
- salt;
- ground white pepper .
Pickling
The process of preparing a dish such as salmon on the grill begins with a marinade. To do this, squeeze the juice out of half a lemon and lime. Add olive oil and soy sauce to it, pepper to taste. If desired, the marinade can be slightly salted, but it should be done carefully, because soy sauce will already give sufficient salinity. Place the steaks in a deep container, pour the marinade and mix lightly with your hands so that the sauce is evenly distributed over the pieces of fish. Half an hour at room temperature will be enough to marinate salmon.
Toasting
Put the pickled steaks on the grill, set it on the grill with pre-heated coals. Salmon on the grill is not cooked for long, 10-12 minutes, on each side to a golden appetizing crust.
Welcome to the table!
Ready steaks are served with assorted fresh seasonal vegetables and baked potatoes. By the way, frozen vegetables cooked in foil over coals are also perfect as a side dish : green beans, broccoli, cauliflower, Brussels sprouts, or a mixture of the Mexican type.