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Marinated and Smoked Salmon Slice

marinated salmon slice

CURIOSITY:

The use of water with carbon dioxide added allows us to raise the acidity of the fish, which by nature, given the presence of ammonia, would be basic, so by doing so we go about creating a critical environment for bacteria without using substances that would alter the taste (e.g., lemon or vinegar).

PREPARATION:

  • Soak the salmon in sparkling water and prosecco (2/3 and 1/3) for about 1 minute.
  • Rinse and dry well then season with a mixture of salt, sugar (½ and ½) and flavorings (orange peel, pink pepper, thyme or marjoram).
  • After about 30 minutes rinse and dry.
  • Turn on the barbeque for indirect cooking and heat the soapstone , at the top brush with extra virgin olive oil and place the salmon on top from the skin side.
  • If you prefer, place the salmon already divided into slices on the well-hot soapstone and smoke with briquettes using the appropriate smoker
  • Now put the smoker on direct heat until it begins to smoke then move to indirect and keep the lid closed
  • For smoking half a filleted salmon: temperature 90° 50 min.
  • Times may vary depending on the slice.
salmon recipes

SERVICE:

We serve with a salad of fennel, radicchio, radishes and orange.

For the sauce, we whisk the avocado pulp in the glass with a pinch of arugula and the sour cream then strain and season with salt, pepper and the juice of half a lemon.

Let it stand at room temperature for about an hour and it will thicken a little.

recipe with salmon

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Specifications 304 vs 430 stainless steel.

The choice of steel on which we cook meat, vegetables, fish and foods in general is of paramount importance for the health of our bodies, which is why we at Planet Grill use stainless steel for our grills and cooking plates.

In barbecues (both gas and wood-fired) high temperatures are reached: this means that the chemical components from which the grill is made can release substances and metals that are absorbed by food, and thus digested, thestainless steel does not have these problems because to melt it must have a minimum temperature of 1450° so temperatures that are difficult if not impossible to achieve with a barbecue.

Cooking steels must be quality steels: be usable for cooking food, stable at high temperatures, and resistant to corrosion over time.

Planet Grill mainly uses 2 types of steel for barbecues and cooking grills: 304 stainless steel and 430 stainless steel.

Both304 steel and430 steel are among the steels that can be in contact with food, according to the Ministry of Health Decree of March 21, 1973.