Grilled Salmon and Vegetable Rolls

Grilled Salmon and Vegetable Rolls

Overview

Before making salmon rolls, you need to remove the fish skin with a knife. In the following recipe, I used the method of deboning and skinning the whole fish to remove the salmon skin (salmon does not need to be deboned), and cut the salmon meat crosswise into thin slices. This method can also be used for other fish. Cutting the salmon into thin slices is to marinate it for more flavor, so that it will be more fragrant when grilled. Except for some carving knife skills, most of the knife skills are for more delicious food

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Ingredients

Steps

  1. Wash the salmon and set aside

    Grilled Salmon and Vegetable Rolls step 1

  2. This is the skin side of salmon

    Grilled Salmon and Vegetable Rolls step 2

  3. Make a cut in one-third of the salmon meat to separate the flesh, but do not break the skin

    Grilled Salmon and Vegetable Rolls step 3

  4. Place two-thirds of the salmon meat on the cutting board and hang the other third outside the cutting board

    Grilled Salmon and Vegetable Rolls step 4

  5. Hold down two-thirds of the fish with one hand and cut in with a knife with the other hand. Keep the knife level. If the knife is not level, it will cut into the skin or damage the fish. When less than half of the fish is cut, turn the knife 45 degrees to the right and remove the fish meat directly

    Grilled Salmon and Vegetable Rolls step 5

  6. This is the removed fish meat. The side with the fish meat facing up is the side with the skin just now

    Grilled Salmon and Vegetable Rolls step 6

  7. Then put the piece of fish just hanging outside the cutting board on the cutting board, use the same method, cut the knife horizontally

    Grilled Salmon and Vegetable Rolls step 7

  8. When less than half of the fish is cut, turn the knife 45 degrees to the right and remove the fish

    Grilled Salmon and Vegetable Rolls step 8

  9. After removing the skin, start slicing the fish into fillets. Hold the fish with one hand and cut horizontally with a knife with the other hand

    Grilled Salmon and Vegetable Rolls step 9

  10. Take out a thin fish fillet

    Grilled Salmon and Vegetable Rolls step 10

  11. Cut the second fillet in the same way

    Grilled Salmon and Vegetable Rolls step 11

  12. After the fish fillets are cut, apply very little salt and drizzle with lemon juice and marinate for 5 minutes. Since the fish fillets are very thin, the lemon juice can marinate thoroughly and they will be delicious afterwards

    Grilled Salmon and Vegetable Rolls step 12

  13. Wrap the salmon fillets with vegetables and roll them up (in fact, you should roll asparagus, but you are short of ingredients at home. If you use asparagus, you can boil water first, add a little salt to the water, then blanch the asparagus in water, and then wrap it)

    Grilled Salmon and Vegetable Rolls step 13

  14. Place tin foil in the oven and spread a thin layer of olive oil on the tin foil to prevent the salmon from sticking to the bottom during baking

    Grilled Salmon and Vegetable Rolls step 14

  15. Spread a thin layer of olive oil on the salmon roll, put it in the oven, bake at 150 degrees each for 10 minutes (different oven settings will vary)

    Grilled Salmon and Vegetable Rolls step 15

  16. Arrange the grilled salmon rolls on a plate, sprinkle with chopped parsley, and prepare to mix light soy sauce and a little mustard for dipping

    Grilled Salmon and Vegetable Rolls step 16