How are kebabs made from salmon?

Shish kebab from salmon is very delicious, juicy and fatty. This dish is ideal for a family holiday, which is held in summer in nature or in the country. In view of the high cost of red fish, this dinner goes a little more expensive than a barbecue with pork, beef or lamb. However, all the money spent is worth it.

How to make kebab from salmon on grill

Necessary ingredients:

• Lemon ripe - 2 large fruits;
• Salmon chilled or freshly frozen - 4 kg (or 1 large piece);
• Leaves of laurel - 5-8 pieces;
• Black pepper in the form of a large pea - 15 pcs .;
• Dried dill, parsley and leek - at will and taste;
• Bulbs large fresh - 3 pcs .;
• Pepper fragrant red - 3-5 pinch;
• Salt iodized shallow - 2 small spoons;
• Any spices for fish - to taste;
• Olive oil - 35 ml;
• Boiled potatoes, fresh greens and vegetables - for serving to the table.

Process of fish processing

Shish kebabs from salmon will turn out more juicy and will not collapse in the process of frying on coals, if the main product was purchased in fresh form. When buying such an expensive fish, you should pay special attention to its gills (should be light pink), eyes (without opacities), belly (without yellowness) and the meat itself (should be elastic and bright color). After the acquisition of salmon, it must be gutted, scraped off, and also eliminated from the fins, tail and head (they will make a delicious ear). Next, the fish need to be chopped into large steaks up to 3 cm thick. If in the future you plan to make shish kebabs from salmon on skewers, and not on a grid, then the pieces should be divided once again in half. So they will not hang down and are well fried.

Shish kebab from salmon: marinade and its process of preparation

Before making such a delicious and flavorful dish, it is recommended to place fish for a couple of hours in sour sauce. To create it, you need to take a ceramic bowl, squeeze and crumble there a ripe lemon, a few bulbs, laurel leaves, and pour olive oil, pour iodized salt, any spices, black peas, red pepper, dried fennel, parsley and leeks. All the products should be mixed and then coated with each processed steak.

Heat treatment

Shish kebabs from salmon are made 2 times faster than a similar dish from a meat product. Thus, in the brazier it is necessary to build a fire from oak or birch firewood, and after the appearance of the coals put a grate on it. Further on the grill you need to carefully place the marinated fish steaks. Prepare such a product on each side should not less than 10 minutes (depending on the heat of the coals). In this case it is desirable to turn the salmon regularly with forceps.

How to serve to the table correctly

Ready fish shish kebab should be carefully laid out on a large plate, and then in a hot form to present to guests or family members. To such a fat and juicy dish is required to serve wheat bread, boiled potatoes, as well as freshly harvested greens and vegetables (from them you can make a salad and fill it with sunflower oil).