Dry fried salmon

Dry fried salmon

Introduction:

Production steps:

Step 1: take out the salmon directly without washing, because it is fresh and can be made raw;

Step 2: spread salt on salmon evenly, chop black pepper and marinate for about half an hour;

Step 3: when marinating salmon, treat the salad, wash the chrysanthemum, take the middle part, wash the purple sweet and cut it into shreds, peel the carrot and cut it into shreds;

Step 4: add a little salt, olive oil, red wine vinegar or a few drops of lemon to make simple seasoning, mix well and sprinkle pine nuts; set aside;

Step 5: put olive oil in a pan and heat it;

Step 6: add salmon and fry until fragrant;

Step 7: turn over and fry on the other side!

Step 8: put the salmon on the plate, salad with the plate, and drop a few drops of lemon juice when eating.

Materials required:

Salmon: moderate

Carrot: right amount

Purple cabbage: right amount

Kuju: moderate amount

Pine nuts: right amount

Olive oil: right amount

Sea salt: moderate

Black pepper: moderate

Red wine vinegar: right amount

Lemon: moderate

Note: 1, salmon can be fried well, can also be fried on the surface, cooked inside can also be eaten, see personal preferences! In fact, its nutritional value is better to eat raw; 2, lemon can effectively remove the fishy smell, but the general fresh salmon is not fishy, you can also dip in mustard sauce to enjoy.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh