Savolainen Salmon Recipes for your next intrusion

Cook and eat the fish you caught that day is a real treat! As it is well cooked, the smell, the flavors are rich and the meat is juicy. Some salmon recipes for your next fishing trip. They are simple to make but very tasty. Sure, you can use these at home on the fish market too. But it will not taste as good as when you cook your fish fresh out of the water right next to the river

Ingredients.

This recipe is perfect for sockeye (red) Salmon. Sockeye salmon fillets (as many as you want) Marinade (. you can use one of the recipes below or use a marinade sauce pre-made, such as Yoshidas Gourmet Sauce, you need enough marinade nets coat)

also need:
A large (2-gallon) zip-lock bag (or more depending on how many fillets you cooking)
Cooler with plenty of charcoal briquettes of good quality ice (do not use lighter) Small piece of solid aluminum grille

Lemon-Dill Marinade:

Ingredients (for 4 fillets)
¾ cup vegetable oil
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 tbsp tsp dill
½ teaspoon chives
1 teaspoon parsley
¼ tsp pepper

Make tea with lemon marinade, just before you are allowed to fish. If it takes more than a day, just before the mixture marinate the fish. Place all ingredients in a ziplock bag, seal, and mix until evenly distributed. Store in the refrigerator.

Honey and basil marinade

Ingredients (makes enough for 4 fillets)
½ cup fresh basil
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons honey
½ teaspoon pepper Use salt and

used the same directions for Lemon-Dill Marinade.

3 Marinade Sauce

Ingredients (for 4 fillets)
1 / 3 cup olive oil
1 / 3 cup soy sauce
2 tablespoons steak sauce soup (as A-1)
2 teaspoons Worcestershire sauce
3 cloves of fresh tarragon, garlic (chopped)
1 tablespoon dry

mix with other marinade.

* Preparation and cooking Place the fillets in the marinade in a bag, the plastic seal and store in a cool place for 30 minutes to 1 hour. (Do not marinate too long or the threads may start to deteriorate container. Always marinate in the cold.)

* Make a small fire with charcoal -.

* When the coals are hot white ash - side nets skin side down on grill, brush or drizzle with marinade and cover with a tent of foil. (The film acts as a lid to cook fish on both sides at once)

* With the grill about 3 inches above hot coals, cook the fillets for about 15-20 minutes. When the flakes of meat, fish is cooked. Overcooking and drying fish compromising taste.

* Serve immediately.
* Store all cooked, uneaten fish fillets in the fridge the next day.

Each of these marinades are easy to make and keep fresh frozen for several days. Never use a marinade, when you put raw fish in use only for cooking and dipping sauce. Leaving the fish in the marinade too long, you can turn mushy. To be sure, fillets and marinate for 30-60 minutes.

Enjoy fishing and good food!