Salmon on the campfire in foil
Description
The recipe won't take much time. Red fish can be quite finicky—slightly overcook it, and it becomes tough and tasteless. This recipe shows how to perfectly grill salmon over an open fire, wrapped in foil, making it juicy, aromatic, and tender. This fish doesn't need special seasonings, as its natural flavor is excellent. Serve hot.
Instructions
- 1
Step 1
1. The classic recipe for salmon cooked over an open fire in foil calls for using fish fillets. If desired, of course, you can prepare steaks in the same way. The fish should be thoroughly washed and all bones removed (it's convenient to use tweezers or small pliers).
- 2
Step 2
2. For flavor, you can use any fresh herbs available. Dill, parsley, green onion, and tarragon work perfectly. Wash the herbs, pat them dry slightly, and chop finely.
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Step 3
3. Season the fish with salt and pepper to taste. It's best to use coarse salt and freshly ground pepper (a pepper blend can be used). Peel the garlic, pass it through a press or mince it with a knife. Rub the salmon with a mixture of garlic and herbs.
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Step 4
4. Lemon, which pairs perfectly with fish, can be used both during baking and just before serving. Carefully place the fish onto a sheet of foil, leaving the edges free. There's no need to add oil in this case, as salmon is a fairly fatty fish. You can also sprinkle it lightly with a small amount of dry white wine.
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Step 5
5. That's practically the entire simple recipe for salmon cooked over a fire in foil. Now all that's left is to place the fish on the grill and cook until done. The larger the piece, the more time it will take to cook.
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Step 6
6. You can bake vegetables separately, which will make a perfect side dish for the fish. Before serving, carefully unfold the foil and, if desired, remove the fillet from the skin.