Fried salmon with Caragana

Fried salmon with Caragana

Introduction:

Salmon, also known as salmon or salmon, is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and America. Salmon body is flat, back bulge, teeth sharp, scales small, silver gray, spawning period orange stripes. Salmon is compact, delicious, rich in fat, pink and elastic. Norway has the largest salmon production and is also famous. But the best quality salmon comes from Alaska in the United States and England in the United Kingdom. Salmon is one of the most commonly used fish ingredients in Western food. "

Production steps:

Step 1: prepare materials.

Step 2: remove the scales and wash the salmon

Step 3: spread salt evenly on both sides and marinate for 10 minutes.

Step 4: after marinating, dry the surface with kitchen paper.

Step 5: pour olive oil into a nonstick pan. When it is 70% hot, add salmon with the skin down.

Step 6: turn over the medium heat and fry the skin until golden brown. (the fish is very tender. I have to turn it over gently. I broke it accidentally.)

Step 7: fry until the fish turns brown, turn off the heat.

Step 8: after the pot, sprinkle with black pepper and oregano leaves. (you can also sprinkle it before you come out of the pot.) Squeeze in lemon juice and sprinkle with chopped parsley. It can be served with mashed potatoes, French mustard and white wine.

Materials required:

Salmon: 500g

Oregano leaf: moderate

Black pepper: right amount

French tarragon leaf mustard: 1 teaspoon

Lemon: half

Chopped celery: a little

Olive oil: right amount

Salt: right amount

Note: Salmon is very tender, do not need to fry too long. The color should be a little yellow. You can also pour in some white wine when frying

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh