Grilled Salmon and Vegetable Roll
1.
Wash salmon and set aside
2.
This is the skin side of salmon
3.
Cut a knife at one-third of the salmon meat, the fish is separated, and the skin cannot be broken
4.
Put two thirds of the salmon meat on the cutting board, and hang the other third on the cutting board
5.
Hold down two-thirds of the fish with one hand, and cut in with a knife in the other. Keep the knife level. If the knife is not level, it will cut to the skin or damage the fish. When the cut is less than half, turn the direction of the knife 45 degrees to the right, and directly remove the fish.
6.
This is the removed fish. The side with the fish meat facing up is the side with the skin just now.
7.
Then put the piece of fish just hanging outside the cutting board on the cutting board, using the same method, cut into it horizontally with a knife
8.
When it’s less than half of the cut, turn the knife 45 degrees to the right and remove the fish
9.
After the skin is removed, start to slice the fish. Hold the fish with one hand and cut it horizontally with a knife in the other
10.
Remove a thin slice of fish
11.
Cut the second fillet in the same way
12.
After the fish fillet is cut, put a little salt on it and marinate it with lemon juice for 5 minutes. Because the fish fillet is very thin, the lemon juice can be marinated very thoroughly and it will be delicious after
13.
Wrap the salmon fillets with vegetables and roll them up (actually, asparagus should be rolled, but the ingredients are lacking at home. If you use asparagus, you can boil it first, add a little salt in the water, and then blanch the asparagus in water before wrapping)
14.
Put the tin foil in the oven and apply a thin layer of olive oil on the tin foil to prevent the salmon from sticking to the bottom during the roasting process
15.
Spread the salmon roll with a thin layer of olive oil, put it in the oven, and bake the two tubes at 150 degrees each for 10 minutes (different oven settings will vary)
16.
Arrange the grilled salmon rolls on a plate, sprinkle with chopped parsley, and prepare light soy sauce mixed with a little mustard and eat as a dip
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