Salmon is a very healthy fish with a delicate taste. There are many recipes for making salmon steaks that can be baked in the oven, grilled or steamed, and fried in a pan. Let's cook salmon steak in the oven in foil.
Steaks are that part of fish or meat, which is distinguished by a special taste and juiciness, from which second courses are usually prepared. The steak is the middle part of the fish. A tail or head will not work for steak.
Salmon belongs to fatty fish, which are saturated with healthy fats, therefore, its use has a beneficial effect on the life of the human body.
To cook salmon steaks in the oven in foil, you will need:
- salmon steak - 3 pcs.;
- olive oil - 5 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- dried basil - 1 tsp;
- garlic - 2 cloves;
- dried parsley - 1 tsp;
- salt, fish spices, pepper - to taste.
First, prepare the marinade: to do this, combine dried parsley and basil, also crushed with a press, a clove of garlic, lemon juice, olive oil, fish spices and salt in a deep bowl.
In the meantime, rinse the fish well under cold water, and then pat dry with a paper towel or napkins. Dip the salmon steaks in the marinade and let sit for about 1 hour.
After the indicated time, the marinated fish must be put on a sheet of foil, then pour with a small amount of the marinade and wrap the envelopes so that the marinade does not leak out during baking.
Preheat the oven to 190 degrees. Put the salmon steaks, wrapped in foil, on a baking sheet, which should be sent to the oven and baked for about 30 minutes.
Salmon steaks in the oven in foil are completely ready, you can serve them to the table.
You can change this recipe a little: those who like fish with a spicy taste can put several rings of onions on top of the steak. If you want your steak to be juicy, but without the crust, you do not need to open the envelope with foil. If you tear the foil envelope a few minutes before the end of cooking, then the top of the salmon steak will turn out with a crust. You can also sprinkle some grated cheese on your fish.
