How To Cook Salmon

Dishes of salmon are always incredibly tasty and, what’s more important, good for health. Juicy salmon will do in both cases whether you’re celebrating a holiday or having a regularly meal. It is very tasty whether it is salted, smoked or just cooked the usual way. So, here we present you a simple way of how to cook a salmon steak in the oven.

Ingredients

• 1complete piece of salmon fillet on skin. It should weight 400-500g.;
• 2 thyme branches;
• 3 parsley branches;
• 1 rosemary branch;
• salt, freshly ground black pepper;
• butter.

For green oil you’ll need:

• 120g. of butter;
• 1 bunch of parsley of medium size;
• 1 clove of garlic;
• freshly ground black pepper and coarse salt.

A step-by-step instruction on how to cook salmon steak

Step 1

In order to make green oil let butter melt in the conditions of room temperature or you may put it into the microwave oven for 20-30 seconds. It should become a bit softer. Cut the stems off the parsley but do not throw them away. As for the parsley leaves, you need to chop them. Crush, peel off and chop garlic.

Step 2

Put the parsley leaves and garlic into the mortar grinder add salt and pepper. Grind the mixture. It should look mushy.

Step 3

Mix the mushy looking mixture of parsley and garlic with butter until it’s totally homogeneous. Put a piece of green oil onto a sheet of a layer form a sausage, wrap the layer twice, twist the ends of it and put away into the deep freeze minimum for 30 minutes.

Step 4

Peel the salmon skin off the squama. Touch the fillet with your fingertips in order to see if there are any bones left inside it. If you feel that there are any, take them out with your fingers or tweezers. If you do it with your fingers, hold the end of a bone in between your finger and knife.

Step 5

Rub all both sides of the fillet with salt, pepper and butter. Put all edible greens on a sheet of foil folded three times. You need to crumble the foil with your hands a bit before doing it. Put the salmon on top.

Step 6

Wrap the foil in an “envelope” so that there is a bit of free space left above the salmon. Grill it (the pieces of charcoal should be well burnt out). Do not turn it over for 15 minutes. Serve the dish together with the green oil.