Chum salmon steak in foil

Chum salmon steak in foil is a delicious, flavorful and healthy dish. Chum salmon steak in foil is a wonderful dish for lunch or dinner. You can serve it with or without a side dish. The dish is tender and hearty, if the steaks are large, then one is enough for a serving without any additional side dishes, serve with fresh lemon slices and herbs or chopped fresh vegetables.

naniki

The author of the recipe

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Composition / ingredients

servings:

Keta

400

Soy sauce

Lemon juice

Dijon mustard

Sunflower oil

Honey

Thyme, thyme

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 19 g

Fats 27 % 9 g

Carbohydrates 15 % 5 g

167 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to bake chum salmon steak in foil? To do this, take fresh chum salmon steaks, if they are frozen, then put them on the bottom shelf of the refrigerator for a few hours in a package so that they defrost most safely to preserve their properties. For the marinade, prepare soy sauce, olive or other vegetable oil, lemon juice, Dijon mustard, you can add a little honey.
Step 2:
Prepare the steaks: peel off the scales, as they are usually sold in scales, rinse well and dry with a paper napkin or kitchen towel.
Step 3:
Make a marinade by mixing soy sauce, honey, vegetable oil, mustard and lemon juice in a bowl. Mix the mixture well until smooth.
Step 4:
Pour marinade over each steak and hold it in it for a while.
Step 5:
Put the steaks on foil, you can each separately (I showed it in the previous recipe), I have a couple of steaks, so I put them together, laying a slice of lemon. Put a sprig of fresh or dried thyme on each fish. Pour the marinade here and wrap the fish in an envelope, leaving a small gap on the top to release steam.
Step 6:
Bake the chum salmon steaks in foil at 180 degrees for about 30 minutes, then remove and serve immediately.

Chum salmon steak in foil is very easy to cook, like any red fish. After all, it practically does not require any problems, it is quite self-sufficient and delicious without any frills. And with steaks, the situation is even simpler - after all, this is a ready-made portioned cutting. Therefore, we use a standard mustard-honey marinade, which is able to emphasize all the best qualities of fish, in this case chum salmon. Chum salmon is a large fish with a tender, dryish flesh, compared to salmon or trout, and most often chum salmon is a wild fish, so its value is much higher than the mentioned species.

How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.