Spicy-papered salmon
By VicentaLakin
This dish is simple, nutritious, delicious and desirable for all. Tinpaper packages, covered with vegetables, were used for baking, with maximum assurance that salmon's gravy would be full and not infrequent。
Recipe Recommendations
- the salmon a
- onion 1/4 of
- tomatoes one
- salt appropriate amount
- freshly ground black pepper appropriate amount
- olive oil 3ml
- lemon juice 10g
- dried oregano a little
- dried thyme a little
- dried dill a little
Steps for Spicy-papered salmon
1
Get all the food ready. The salmon are unfrozen early, go to the tablets, wash and dry their surface moisture with paper in the kitchen
2
(b) Gravity salt and black peppers on the surface of salmon (both on both sides) with a light hand massage, which is then set aside for about 15 minutes
3
(b) Tomato, onion, cuttin, in small bowls, with olive oil, salt, black pepper, lemonade, various spices, mixing
4
The oven preheats 220 degrees. (b) When preheating is nearing the end, take a tin sheet of paper with a small amount of olive oil (out of weight)
5
(b) Placing fish pieces in the middle of tin paper, then grinding them up on both ends and making them into a candy-like container
6
Covering onions and tomatoes on the surface of fish
7
Then wrap up the tin paper, tighten it, put it in the oven, mid-level, top-fire, 210 degrees, baked for about 13-15 minutes
8
When the baking is over, take out the tin wrapper and eat it while it's hot。