Pink salmon in foil on coals
Description
The recipe for preparing pink salmon in foil over charcoal is perfect not only for lunch or dinner but also for a festive table. The natural flavor of the fish, enhanced with a minimal amount of spices, goes well with any side dish and vegetables.
Instructions
- 1
Step 1
1. The classic recipe for pink salmon in foil over charcoal is suitable for both a whole fish and portioned pieces. The salmon should be thoroughly rinsed, gutted, have its head removed, and, if possible, the larger bones taken out. You can also fillet it.
- 2
Step 2
2. Peel the onion and slice it into rings or half-rings. Mince the garlic and mix it with the onion. Wash the herbs, dry them, and chop finely. Dill is preferable, and rosemary if available. Wash the lemon and squeeze the juice. You can use juice from half a lemon, to taste. Season everything with salt and pepper to taste.
- 3
Step 3
3. Lightly grease a sheet of foil with vegetable oil. Place half of the vegetables on it. Put the fish on top. Sprinkle with vegetable oil and cover with the remaining vegetables.
- 4
Step 4
4. Fold the foil into a sealed packet, tightly crimping the edges to prevent the juice from leaking. Place the fish on the grill. Grilled pink salmon in foil at home cooks quite quickly—15 to 25 minutes, depending on the size of the fish and the heat intensity.
- 5
Step 5
5. While the pink salmon is frying, you can prepare the sauce. It's not mandatory, but the fish will taste especially delicious with it. For example, you can make a sour cream-nut sauce. To prepare it, mix sour cream with chopped nuts (walnuts or any other nuts to your taste). Add a pinch of salt and 1 tablespoon of vegetable oil. Mix thoroughly. Then add washed and finely chopped fresh herbs—your sauce is ready.