Traditional recipes

Grilled salmon slices with natural potatoes

Grilled salmon slices with natural potatoes

A fast and tasty food

  • Salmon slices
  • salt
  • lemon juice
  • food grade aluminum foil
  • potatoes, parsley leaves, butter (for natural potatoes)
  • grill for frying fish

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Grilled salmon slices with natural potatoes:

The fish is salted and sprinkled with lemon juice. Put it in the fridge for 15 minutes. Meanwhile, prepare the potatoes. Peel the potatoes and cut them into cubes. Boil them in salted water.

Take the fish out of the fridge. Wrap it in cling film and put it on the grill over low heat for 20 minutes. After 20 minutes, take it out of the foil and leave it on the grill (under the lid) for 10 minutes (5 minutes on one side and then turn it on the other side). 5min).

Drain the boiled potatoes in a strainer. Put the diced butter over the potatoes, the finely chopped parsley, salt and mix lightly. They are a healthy garnish for any meat dish!


Salmon in foil with grilled vegetables on the grill

PREPARATION

Step 1 & # 8211 Preparing the salmon

Preparing salmon:
-if it is frozen salmon, as I used, it must be thawed and drained
-if you take fresh salmon, then the skin must be removed beforehand with a sharp knife

Unlike grilled salmon in which the skin of the salmon is good to keep, in baked salmon recipes the skin must be removed otherwise it will look unpleasant by boiling in the sauce.

We prepare the tray in which we want to prepare the salmon I used the large tray of the oven does not need a deep tray.
we baking paper on the bottom of the tray and place the pieces of salmon, each in a piece of aluminum foil.
Pieces of foil must be broken generously because next to the salmon we will add the vegetables and there will be enough foil left to cover everything.

pressing salt and pepper over each piece of salmon. Then freshly crushed garlic. Gently close the foil and let the salmon salt and take on the garlic flavor.
If you don't appreciate garlic too much, you can give up. But after the oven stage, only a fine garlic flavor will remain, which will combine perfectly with the other flavors.

Meanwhile, we prepare the vegetables.

Step 2 & # 8211 Preparing vegetables

The picture is conclusive:
zucchini zucchini cut the rounds and capsicum cook for a few minutes on the grill (3-4 minutes, on one side and on the other)
-red tomatoes slice and add to bowl if using Cherry tomatoes we only cut them in half
I put all the vegetables in a heat-resistant bowl and I'm going to add the flavored sauce.
I cut the capsicum into smaller pieces after removing the grilled skin.
The aromas of grilling and dressing are the secret of this recipe.

If you don't have enough patience or time, the vegetables cut and sprinkled abundantly with dressing can be added directly over the salmon pieces. They will be prepared al dente after 20-25 minutes in the oven. But, you might prefer this option.

Zucchini remain firm in cooking and I often use them in various combinations or as a main course of the Mediterranean diet. see here.

Step 3 & # 8211 How did I prepare the salmon sauce?

I brought the ingredients close.
Sauce: olive oil + lemon juice + melted butter + sweet paprika + thyme + ground coriander + salt
Wonderful combination to add over vegetables.

Add everything to the vegetable bowl and mix gently.
Divide the amount of vegetables evenly next to and on top of each slice of salmon. We make sure to distribute the sauce evenly in each boat with salmon.

In short, in the image below, step 1 and 2 and 3

Step 4 & # 8211 In the oven

Close the foils on top of each piece of salmon and insert everything in a preheated oven for 20-25 minutes at 180 degrees, without ventilation. Don't be tempted to leave him alone. The fish is cooked quickly, and the vegetables are already half-grilled.

The set time is enough for that tastes to harmonize and salmon to remain juicy. In addition, vegetables have those tempting grill marks that make them irresistible.

It turned out absolutely delicious. A recipe that can always be a festive one.

You can serve the salmon as such, along with a Lebanese or Italian stick, or & # 8230 with a potato salad in mustard sauce. Another delicacy that I am preparing to share with you.

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Fried salmon

Salmon fried in aromatic oil, here is a simple, tasty and healthy recipe for fried fish in a pan, which you can quickly prepare for dinner, lunch or even when you are waiting for guests.

For the preparation you need the following ingredients: 500 g salmon (2 slices of about 250 g each) 6 cloves garlic, crushed 1 tablespoon basil (dry) 1 tablespoon oregano (dry) 6 tablespoons olive oil salt black pepper, freshly ground.

Preparation of fried salmon: Put the olive oil, garlic, oregano, basil in a bowl and mix well.

Season the salmon slices with salt and pepper on both sides, then grease them with aromatic oil (on both sides) and place them in a food bag. Pour the rest of the oil, garlic and greens into the bag, shake lightly, so as to make sure that the salmon slices are evenly dressed in the aromatic oil, then seal the bag and put it in the fridge for 30 minutes.

Once half an hour has passed, you can get to work.

Heat a Teflon pan, without oil, in which you place the salmon slices, pouring over them the aromatic oil that will remain in the bag.

Fry the salmon for 4-5 minutes on each side (depending on the thickness of the fish pieces), until it browns nicely, and the meal is ready.

Place the salmon slices on plates, decorate with fresh basil leaves, add a garnish of natural potatoes and serve with great appetite.


Smoked salmon

Smoked salmon is a dietary option, easily digestible to prepare this type of fish. It is also very tasty if the fish is seasoned with aromatic herbs and wine.

Ingredients

  • 2 fillets or skinless salmon
  • Rosemary, thyme
  • 150 ml white wine
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt, white pepper

Method of preparation

In a saucepan, slice the sliced ​​garlic cloves in olive oil. Place the fish in the pan, then, after 4, 5 seconds, pour the wine. Add 100 ml of water, season with salt, pepper, thyme and rosemary. Allow to simmer for at least 15 minutes. When ready, remove the fish and serve with steamed vegetables. The juice can be used as a base for soup or fish soup.



it turns out it was last Sunday around noon and I still had no idea what I was going to prepare from the piece of salmon I had bought. but when the ideas are few (not fixed, however!) it's simpler than when your head is bubbling with all kinds of images. It was enough to stick my head out on the balcony (my current pantry) to find the perfect companions for the salmon rodent: sweet potatoes.

season the salmon with salt and pepper to taste. homogenize the honey with the lime juice and mustard seeds and brush the salmon with the mixture obtained. what remains is set aside. he salmon on the skin side. leave it there for about 4 minutes, then turn it on the other side. leave it for another 3 minutes, then take it off the grill and brush it once more with the grain mixture. what is left.

in the meantime I hope you realized that the potatoes were also baked in the oven, right? I cleaned and cut the wedges. Then I mixed all the seasoning powders: salt, pepper, cinnamon, paprika with olive oil and I got a with which I embalmed well the surface of all the potatoes. which I then took and placed in a tray, on baking paper and put them in the preheated oven at 180 degrees for about 25-30 minutes, until They blushed. In the meantime, I returned them once.

This was the short story of the wedges potatoes with grilled salmon, to which we added a simple, green salad with shallots and white vinegar. Have a craving, because we had!


Baked salmon & # 8211 Simple, fast and irresistible. Baked salmon recipe is the simplest and easiest of the recipes I know. Below you will find a salmon recipe cooked in such a way that it is not dry, burnt, with garnish and sauce to the taste of many of us. In order to obtain a delicious preparation, you must follow the instructions in the preparation stages.

I suggest you try my recipe for baked salmon. I am convinced that you will like it and you will try it in the future.

Let me tell you a little secret: do not remove the skin from the fish. Put this one to cook for the first time. Either in the tray or in the pan. It is easier to turn the fish with cooked skin.

if you cook too much, the salmon will be good the next day. Reheated or cold in salads or sandwiches.

Salmon is delicious, recommended for its nutritional qualities and is probably one of the types of fish most loved by children. It has essential fats with anti-inflammatory properties, it is good for cartilage, for controlling digestive tract inflammation.

To prepare salmon in the oven you can use both fish fillets and slices.

If you want to try other salmon recipes, I invite you to see the recipes I made here. You can find all the fish recipes in it this collection of over 100 recipes.

I'm leaving you now simple recipe for baked salmon, list of ingredients and how to prepare:

INGREDIENT:

700 g salmon fillet
3 tablespoons olive oil
3 tablespoons lemon juice
1 sprig of rosemary
salt
pepper

For the gasket:
600 g potatoes
1 tablespoon butter
1 clove of garlic
100 ml sour cream for cooking (Dorna)
1 tablespoon capers

Put the cleaned and washed salmon in a heat-resistant dish. Sprinkle with olive oil and lemon juice, season with salt and freshly ground pepper, then garnish with a few rosemary leaves.

Cover it with foil and put it in the preheated oven at 200 ° C for 15-20 minutes, depending on its thickness. After this interval, remove the foil and leave it until it browns a little.
While the fish is in the oven, boil the potatoes in their skins and prepare a sauce for them.

Heat in a large tablespoon of butter a clove of garlic cut in half. When it turns golden we take it out and throw it away. Put the sour cream and capers over the melted butter and mix, then remove from the heat.

When the fish is ready we put it on a plate. Arrange the peeled potatoes and cut into round, thicker slices, next to the fish, then pour the sauce over them. Decorate the plate with lemon slices and green parsley.

If you like to share your recipes, I am waiting for you in the group I cook with friends.

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Similar recipes:

Salmon fillets with sauce and grapes

Salmon fillets with sauce and grapes prepared with dry white wine and sour cream

Grilled salmon with pepper sauce

Grilled salmon with pepper sauce prepared with wine, bird soup and sour cream, seasoned with thyme and chilli.

Salmon with teriaki sauce (teriyaki)

Salmon with teriaki sauce prepared with soy sauce, honey, freshly grated ginger and green onions

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Sleep on the grill with yogurt sauce and pickles

The fish is cleaned of intestines and sliced.

Sprinkle with salt and simmer for 30 minutes.

Then heat the grill and fry the pieces.

Let it be done on both sides.

Cut the green onion into small pieces.

Mix the yogurt and cooking cream.

diced pickles,

and then mix everything.

Serve hot fish with sauce and potato garnish.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


How to cook grilled fish? How to make a whole fish or grilled fillets? Tips and tricks for a tasty fish, grilled (with wood / charcoal or in a grill pan).

Although grilled fish is very easy and quick to make, it can cause problems by sticking the skin to the grill or breaking it when turned over or taken off the grill. Probably, for this reason, most people are afraid to cook the fish on the grill, choosing the option of fried or baked fish, controlling the preparation more easily so that it does not come out dry. I guarantee you will get a much better fish on the grill with a little exercise.

Whole fish cooked on the grill is tastier, juicier, because the skin protects the delicate meat, and the bones keep it juicy.

Before we start talking about how to prepare grilled fish leave you the first tip: be careful when buying fish! You have to look closely into his eyes. They must be swollen and their skin shiny, the scales and gills close to the body. A whole fish can be more easily seen if it is fresh than a threaded one.

The second tip: take the fish out of the fridge 30 minutes before cooking, so as not to subject it to a thermal shock. In addition, the temperature difference will cause condensation on the skin, ie water, which you do not need.

The third tip refers to the grill: it must be clean, without dry debris from a grill prepared some time ago. If you have a wood / charcoal / gas grill, you will heat the part of the grill on which you are going to put the fish for 10-15 minutes, then use a brush and remove the dry parts. Put the grill back on the fire, then clean it with a piece of bacon stuck in a special grill fork. If you do not have bacon, you can wipe the grill part with oil with a thick cloth using special gloves, so as not to burn yourself, before putting it over the fire again.

The fish can be grilled or in a special shape with which you will easily turn it, in foil, dressed in newspaper, in fir leaves. All these options are very easy, but the challenge remains to put the fish directly on the grill.

Prepare the fish before putting it on the grill.

The gutted fish is washed and cleaned, then sprinkled with salt inside and out. If it is fresh out of the fridge, wait for it to reach room temperature, then wipe it off with water and sprinkle with salt. The water will be removed, wiping each fish separately, then the fish will be greased with oil on the outside, followed by lemon slices, greens or herbs that will bring the flavor of the meat. You can use thyme, lemon, oregano, parsley or even lemon grass.

Depending on how big and thick the fish is, it can be notched, but you must be very careful when returning it. We had 6 pieces of 400-450g sea bream, but they didn't need notching.

Inside the fish I put only salt, pepper and dried oregano.

How to arrange fish on the grill?

First of all, the grill must be well heated, and the flame will only be made when the oil falls on the fish over the coals.

If you use fish fillets in general they have a thicker piece and a thinner one.

DO NOT USE THIN FILES DIRECTLY ON THE GRILL WITH THE FLAME OPEN. You can put an aluminum foil with the skin down.

Grilled fish fillets: tuna, salmon, swordfish

The thicker fillets are put with the skin on the grill, with the thicker part towards the hotter area, and the thinner one in the less hot part. Especially for fish fillets there is a little trick: the grill is arranged at an angle of 30-45 °, wait until the skin is fried, then with a fork try to lift it off the grill, this being inserted under the fish. When you have lifted the fish, turn it over by rolling it to cook on the skinless side. If the fish does not rise, sticking to the grill, it means that it is not done and wait a little longer. When the fish is ready you can take it off the grill with a spatula and move it to a plate. The total cooking time of a piece of fillet depends a lot on its thickness, but most cooks approximate the time between 7 and 10 minutes. I read at one point a rule of 10 minutes total cooking (on both sides) for every 2 cm of fish fillet thickness. If you have a thermometer then it is simple: it should indicate 60-63 ° C.

a over the whole does not need this return technique. The whole fish will be greased very well with oil on both sides. Heat the grill very well, expect the fire to be medium, grease the grill with bacon or sprinkle oil on the grill, then place the fish.

Wait for the skin to be well fried, then it will come off easily and you can turn it around.

ADVICE: the fish comes back only once, so be sure to leave it exactly as needed, but don't forget about it because overcooking will bring a dry, tasteless fish to the plate. The cooking time of a whole fish depends a lot on its size. Between 6 and 10 minutes for each part. A smaller fish needs 6 minutes. Our fish stayed about 8-9 minutes on each side.

You will know that the fish is ready if the eyes are white, the fish's mouth is slightly open and easily detaches from the grill.

Trick to return the whole fish to the grill: use two long-tailed metal spatulas (so as not to burn yourself). One puts it under the fish, one puts it over it and turns the fish quickly, in a single movement. If the skin tends to stick to the grill, leave it for another minute and try to turn it over again. The spatulas will also be greased with oil, which will facilitate their detachment from the fish after overturning, without spoiling the appearance of the burned skin.

ADVICE: If you put lemon slices or herbs inside the fish, it is good to turn them upside down, so that the lemons or herbs do not fall.

Given that the weather can be an impediment in preparing a wood grill or living in a block of flats, it remains the option of a grill pan.

It must be made of cast iron, with large depths, to imitate the external grill. A non-stick pan is easier to clean, but the fish cooks faster and the end result will not be as tasty as in the case of cast iron.

The pan should be heated before placing the fish, then it will be cooked over medium heat. The right type of fish to be cooked on a grill pan is the fillet or slices with a medium to thin thickness. The cooking time depends on the thickness of the fish, but I recommend you keep in mind that for a thickness of max. 2 cm you need 10 minutes of cooking for both sides.

Grilled fish.

Grilled fish can be accompanied by a series of side dishes: natural potatoes, new potatoes with butter and greens, rice, salads, grilled or sauteed vegetables, green salads, cucumber salsa or pico de gallo. Regardless of the garnish used, if you sprinkle the fish with a dressing based on lemon, olive oil and greens, you will have a real feast on your plate.

I hope the tips in this post will help you and you will try to grill the fish to enjoy its extraordinarily good taste.

As I learn more tricks and tips I will write them here.


Method of preparation

Prepare the marinade sauce from the above ingredients, put the salmon pieces to marinate, cover the dish and keep it cold for at least an hour.
Grease or grill with olive oil and heat well before placing the previously drained salmon slices. It can be served with honey and mustard sauce, only with lemon, with a garnish of natural potatoes or vegetables, grilled citrus.

I prepared a quick garnish for the Dry Cooker pan from the following ingredients.

An orange, a pear, 3 potatoes, slices of red bell pepper, green onions.

Place the orange slices, pear slices, pepper slices, green onions in the pan, sprinkle with olive oil, sprinkle with nutmeg and oregano. When they are almost ready, sprinkle with a little white wine.


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