Grilled salmon with honey
MATERIAL:
-Salmon fillet: 800g
– Lemon juice: 20g
– Honey: 80g
– Brown sugar: 10g
– Soy sauce: 50g
– Cooking oil: 30g
– Thyme: 10g
– Garlic slices: 15g
– Salt: 3g
– Scallion cut into pieces: 5g
– Chili cut slices: 2g
– Lemon slices
** Beetroot salad with sour cream **
– Beetroot: 250g
– Sour cream: 100g
– Pickled cucumbers: 50g
– Grilled chestnuts: 50g Salt: 2g
– Sugar: 10g
– Black pepper: 2g
– Olive oil: 15g
DOING:
– Add 50g soy sauce, 30g cooking oil, 20g lemon juice, 3g salt, 80g honey, 2g pepper, 10g brown sugar. Stir the mixture well, then sprinkle it over the fillet. For over 120g thyme, 15g garlic sliced, sliced lemon, rub the spices on the fish to infuse the fish. Marinate fish for 30 minutes.
– Cut the beets in half, wrap in foil, put the fish and beets in an oil-free fryer, set at 160 degrees C for 20 minutes.
– Cut the baked beets into small squares, add 250g of sliced beets to a small bowl, add 100g of sour cream, 20ml of lemon juice, 2g of pepper, 15g of olive oil, 2g of salt, and 5g of cumin. Mix the mixture well, add 50g of roasted chestnuts.
NOTE / TIP:
– What to note when baking fish to make the fish ripe enough to still retain the sweet and chewy taste: Salmon should be blot dry before baking with tissue. The grill temperature is just enough to not drain the water and nutrients out.
– The secret to choosing fresh and delicious salmon: Fish has a soft texture, light color and even color and clear of firm flesh. The skin layer is not much viscous, and if it is not chubby, it is fresh fish. If you buy whole fish, look at the gills that are still red, the fish eyes are transparent, and the fish is fresh and has quality.
– Why choose pure honey to marinate fish: Pure honey has a sour taste, helping to reduce the fat taste of the fish, reducing the dryness. At the same time, when grilled, the honey wrapped on the outside of the fish will concentrate and stick to the fish, helping to keep the texture of the fish.
– Finished product, put fish, beetroot salad on plate.
