Grilled Pink Salmon over Charcoal
A wonderful way to cook salmon deliciously. Pink salmon over charcoal turns out just fantastic! Aromatic herbs give it a lovely fragrance. A salt-and-sugar cure helps draw out excess moisture and firm up the fish, so the pieces hold their shape as they cook instead of falling apart before serving.
Julia
Recipe author
Grilled Pink Salmon over Charcoal
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
14 g
Fats 12 %
4 g
Carbohydrates 47 %
16 g
160 kcal
GI:
13
/
0
/
88
- Pink salmon is a fine, prized fish. It's rich in essential minerals and vitamins, as well as unsaturated fatty acids, which are well known to be good for you. This fish is quite satisfying and nutritious yet low in calories — its staying power comes from its high protein content, over 60%. It digests slowly, so a pink salmon dish keeps you full for a long time. Cooks have come up with plenty of ways to prepare salmon and pink salmon in particular — salting, smoking, baking. This recipe uses an interesting method: over charcoal on the grill. The fish comes out wonderfully delicious! 1. First, check the fillet for bones. Try to pull out every stray bone — tweezers make this easy. Cut the fillet into pieces. 2. Put the brown sugar in a bowl, then add the salt and freshly ground black pepper. Stir. 3. Choose a suitable container and line it with foil. Sprinkle some of the mixture on the bottom and lay the fish on top. Sprinkle it with the rest of the salt-sugar-pepper cure. 4. Cover with foil and refrigerate overnight — or 4 hours if you're short on time. The cure draws a little moisture out of the fish and adds flavor. Each piece takes on a firmer texture. 5. Get hot coals going in the grill — there should be no open flame. Set a grate over the grill and lay some wood planks on it. 6. Arrange the fish pieces on the planks, spaced apart. Tuck rosemary sprigs between the pieces. Sprinkle the fish with freshly ground black pepper and drizzle with lemon juice. 7. Cook the pink salmon over the coals for 20–30 minutes. It should be nicely browned. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Fresh pink salmon - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Brown sugar - 394 kcal/100g
- Fresh rosemary - 131 kcal/100g
- Sea salt - 0 kcal/100g
Similar recipes
Related and additional categories: