Salmon is a delicious and extremely useful salmon fish. It's very easy to cook salmon in foil in the oven, we'll tell you how to do it.
When choosing and buying fish, the following points should be considered:
- the more fresh the fish, the better;
- wild fish is better than grown artificially;
- from the purchase of Norwegian salmon is better to refuse.
In any case, the salmon can be replaced with wild pink salmon.
Salmon in foil in an oven with a potato - recipe
Ingredients:
- potatoes - 3 pcs. average size per serving;
- Salmon - 1 pc. weight up to 2.5-3 kg;
- butter, melted, creamy or olive;
- parsley, cilantro and green onion;
- garlic - 4 cloves;
- spices ground (nutmeg grated, black pepper, cloves, coriander);
- cream - 30 ml;
- lemon.
Preparation
Potatoes are cooked in a separate saucepan, peeled or "in uniform". Smaller potatoes can be cooked entirely.
Clean, gut and rinse the fish. You can bake it whole, then you do not have to cut off your head, you just need to remove the gills.
You can bake salmon in foil in the form of fillets or individual steaks, then you need to cut the fillets from the barrels with the skin. For convenience, you can cut each of the one-piece pieces from the barrels into 2-4 pieces.
We cut the foil to the size of each baked individual piece or for whole fish.
Using a brush, lubricate the fish with oil. Rarely lay out on the foil twigs of greens, on top - fish and wrap-pack. You can pack for reliability a second time. Packed in foil salmon put on a baking tray or on a grate and place in a preheated oven in advance. The optimum temperature is about 200 degrees. If the fish is whole - bake for 30-35 minutes. The fillet bake for 8-10 minutes - that's enough.
If the fish is whole, we spread it on a separate serving dish and decorate with greens. From the sides we make quite deep cuts, so that it would be more convenient to divide into portions.
If you baked fillets, put in potato plates, and next to the baked salmon, decorated with branches of greenery.
Another table should be served light sauce , cook it with cream, lemon juice and chopped garlic with the addition of spices. You can dilute the sauce with a little white wine or boiled cold water.
To this dish it makes sense to serve rye coarse bread, fresh cucumbers, white or rosé wine or stronger drinks, vodka, bitter or berry strong tinctures, gin, aquavit.