Rosemary Grilled Salmon Steak
1.
Ingredients preparation: salmon steak, rosemary, garlic.
2.
Frozen salmon steaks are put in the refrigerator in advance to thaw naturally.
3.
Weigh rosemary together with the weight of the bowl, add 1 gram to the weight of the bowl.
4.
Remove the garlic from the coat, press it into a puree with a garlic press and place it in a bowl for later use.
5.
The scales of the salmon are scraped off with a knife and cleaned.
6.
The fish steak is cut in half along the large fish bone.
7.
Use kitchen paper to soak up the fish fillets.
8.
Spread 1/4 teaspoon of salt evenly on the fish steak and let it sit for a while.
9.
Place the baking tray with tin foil, the matte side of the tin foil is facing up, brush with 1 teaspoon of olive oil, and put it into the oven to preheat, 230 degrees, up and down, hot air circulation.
10.
After preheating, wear thick heat-insulating gloves and take out the baking tray, quickly put the fish on the tin foil, and sprinkle with rosemary and garlic.
11.
Drizzle 1 teaspoon of olive oil on the fish steak.
12.
Return the baking tray to the oven, 230 degrees, up and down, hot air circulation, the last layer, bake for 20-25 minutes, turn on the fire for the last 5 minutes, and then color it.
Tips:
1. Defrosting can be placed in the refrigerator one night in advance, or soaked in clean water with the packaging until the fingers are lightly pressed and the meat is soft.
2. When removing the fish scales, the knife edge is opposite to the fish scales, and the scales are angled, and the scales can be scraped off by scraping slightly.
3. Cut the fish steaks in half to make them cooked through.
4. Please pay attention to the color of the fish steak in the last few minutes of cooking, and don't cook too much.
5. The oven is 30 liters, long and flat, and the grill is set on three layers for reference.
6. Fish steaks are marked with salt when they are bought, and we generally have a light taste without adding too much salt. It can be adjusted appropriately according to personal taste.
