Savory Salmon Recipes For Your Next Fishing Expedition

Cooking and eating the fish caught that day is a real pleasure! Until cooked properly, the smell is sweet, the flavors are rich, and the meat is juicy. Here are some recipes for salmon fishing trip next. They are easy to solve, but very tasty. Of course, you can use these at home from the fish market as well. Not as good as when cooked freshwater fish near the River. This recipe is perfect for red (Red) Salmon. Ingredients: Red salmon fillets (as many as you wish) Marina (You can use one of the recipes below, or use a pre-made, such as Yoshida gourmet sauce marinade Sauce, you need enough marinade to coat fillets.) It is needed: 1 large (2-gallon) zip lock bag (or more, depending on how many fillets cook six) with a lot less ice quality charcoal briquettes (Do not use lighters) small wire grill aluminum heavy duty aluminum lemon and dill Marinade: Ingredients (makes enough for 4 fillets) พ cup vegetable oil 2 tablespoons lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon dill ฝ teaspoon chopped chives 1 teaspoon teaspoon ผ Make lemon pepper seasoning just before leaving to go fishing. If you are going for more than a day, just before mixing the marinated fish. Place all ingredients in a zip lock bag, seal, and mix until evenly distributed. Store in a cool place. Honey and Basil Marinade Ingredients (makes enough for 4 fillets) ฝ cup basil leaves 3 tablespoons fresh olive oil 2 tablespoons lemon juice 2 tablespoons honey ฝ teaspoon salt and pepper can use the same used for Lemon -- Dill pickle. 3 ingredients of adobo sauce (makes enough for 4 fillets) 1 / 3 cup olive oil 1 / 3 cup soy sauce 2 tablespoons of meat sauce (such as A-1), 2 teaspoons Worcestershire sauce 3 teeth 'tablespoon fresh garlic (chopped) 1 Mix marinade with thyme and others. Prep and cooking * Place the fillets in the marinade in a plastic bag, seal and store in a cool place for 30 minutes to 1 hour. (Do not marinate too long or threads may start to deteriorate. Always marinate in a cool container.) * Make a small charcoal fire. * Once the coals are hot - white ash - next place fillets skin side down on grill, brush or drizzle with marinade and cover with a foil tent. (The foil acts as a lid that allows you to cook the fish on both sides at once) * With the grill about 3 inches above the coals, cook the fillets for about 15-20 minutes. When the flakes of meat, fish is done. Overcooking will dry the fish and endanger its flavor. * Serve immediately. * Store all the do not eat steaks cooked outdoors on the following day. Each of these marinades is simple to do and kept in a cooler of ice for a few days. Never reuse marinade, once you put raw fish in it, only use in the kitchen and not as a dip. Leaving the fish too long in a marinade can turn soft. To be sure, the fillets to marinate for 30 to 60 minutes. Good fishing and good food!