We will prepare all products. Salmon preferably in the evening to thaw in the refrigerator. We will be cooking in the barbecue grill. Need a bulk grating, a depth of 7-10 cm

Tomatoes and onions cut in slices 3-5 mm casinoi. Onion rings do not need. Salmon fillets into large chunks.

1) Spread on a grid half of the bow tightly, trying to avoid gaps. This bow, we then have to burn. I call it the sacrificial onion) 2) on Top of the onion spread slices of tomatoes. Also try to make it tight. 3) Turn green. You can chop and sprinkle the tomato. I put whole branches. 4) Now the pieces of salmon. Evenly distribute the pieces over the surface. 5) Sprinkle the fish with soy sauce, lightly add salt, season with white pepper.

Now everything is in reverse order - the fish, put the greens, then lay the slices of tomato, and the top is also tightly closed with a bow.

We have got a kind of sandwich, who in the middle of the salmon, and from all sides it is covered with onions. Put on hot coals. Fry, turning regularly, as soon as the coal starts flowing juice, immediately turn over to the hot juice was flowing back and soaked the path of the fish.

The onions turned black - hence, the dish is ready.

Serves, shifting fish stewed tomatoes and burnt onions. Sorry, I'm not much of a photographer, and I could not make beautiful photos of finished dishes at once (guests were not allowed to do more than two shots and swept everything off the table for a few minutes) to enjoy your meal.