Lemoned salmon
By VicentaLakin
salmon, also known as salmon or salmon, is mainly found in the northern pacific and northern europe, asia and the americas. salmons are flat on their sides, their backs are raised, their teeth are sharp, their scales are small, they are silver gray and they have orange stripes for the spawning period. salmons are closely fine, oily, pink and resilient. salmon is the most produced and well known in norway. but the best-quality salmon are from the alaskan sea of the united states and the english sea of england. salmon is one of the more common fish raw materials for western food。
Recipe Recommendations
- the salmon 500 grams
- oregano appropriate amount
- black pepper appropriate amount
- French tarragon mustard 1 scoop
- lemon half a
- shredded Italian celery a little
- olive oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Lemoned salmon
1
Preparation material。
2
The salmon go clean up
3
The two sides were evenly salted for 10 minutes。
4
When it's salted, use kitchen paper to drain the surface。
5
No sticky pot pours olive oil, when it's 70% hot, drops it in salmon, and the skin goes down。
6
Turn the fire, and the skin turns when it's yellow. (Fish meat is so tender, I'm gonna flip my face, and I'm gonna break it
7
Fried to the bottom of the fish。
8
And when it comes out, it will be covered with black pepper and oxen-to-leaf. And it will be squeezed with lemon juice and celery. It can be eaten with potatoes, French mustard and white wine。Lemoned salmon Make Tips
The salmon is very tender, so it doesn't need to be pan-fried for too long. It is ready when it turns slightly golden-brown. You can also drizzle some white wine while frying.