Igor Shmal, the chef of the “Love and Hunger” tavern, tells how to cook grilled salmon and Mexican guacamole sauce.<\/p>\n\n\n\n
Kyiv. Ukraine. Ukraine Gate – May 11, 2021 \u2013 Kitchen<\/strong><\/p>\n\n\n\n Ingredients for 4 servings<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n 400 g of fresh Norwegian salmon<\/a> fillet<\/p>\n\n\n\n 4 ears of corn<\/p>\n\n\n\n 100 g of butter<\/p>\n\n\n\n 2 ripe avocados<\/p>\n\n\n\n 1 red onion<\/p>\n\n\n\n 1 lime<\/p>\n\n\n\n chili pepper (or common in our latitudes hot pepper)<\/p>\n\n\n\n cilantro<\/p>\n\n\n\n salt, black pepper<\/p>\n\n\n\n Rinse the salmon fillets and wet them with a paper towel<\/a>. Cut into 4 pieces. Salt and pepper the salmon, pour olive oil, and leave for 10 minutes. Place the salmon on the grill and fry for 3-4 minutes on each side.<\/p>\n\n\n\n Put the corn to cook. Once it is cooked, put it on the grill or lattice. Fry on the fire until it crusts, remove from the grill, and grease with butter. Grill white bread on both sides.<\/p>\n\n\n\n Make guacamole sauce<\/p>\n\n\n\n Ingredients<\/strong>:<\/strong><\/strong><\/p>\n\n\n\n ripe avocado<\/p>\n\n\n\n cilantro<\/p>\n\n\n\n onion<\/p>\n\n\n\n chili peppers<\/p>\n\n\n\n lime juice<\/p>\n\n\n\n salt<\/p>\n\n\n\n black pepper<\/p>\n\n\n\n