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Foil chum steak

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2 servings
40 min

Chum salmon - 400 gr, Soy sauce - 20 ml, Lemon juice - 1 tbsp, Dizhon mustard - 1 tea liter, Sunflower oil - 20 gr, Honey - 1 tea liter, Thyme, thyme - to taste

How to bake foil-clad chum steak? To do this, take fresh chum steaks, if they are frozen, then put them for a few hours on the bottom shelf of the refrigerator in the package so that they defrost most safely to preserve their properties. For the marinade, make soy sauce, olive or other vegetable oil, lemon juice, Dijon mustard, you can add a little honey.

Prepare the steaks: Peel the scales, as they are usually sold in scales, rinse well and drain necessarily with a paper napkin or tea towel.

Make the marinade by mixing the soy sauce, honey, vegetable oil, mustard and lemon juice in a bowl. Mix well until smooth.

Pour marinade over each steak and hold a little in it.

Put the steaks on foil, you can each individually (I showed it in the previous recipe), I have a couple of steaks, so I put them together with a slice of lemon. Put a sprig of fresh or dried thyme on each fish. Pour the marinade in the same place and wrap the fish with a converter, leaving a small gap on top to release the steam.

Bake the chum steaks in foil at 180 degrees for about 30 minutes, then remove and serve immediately.