Scorched salmon and vegetable rolls

By VicentaLakin

Scorched salmon and vegetable rolls
Before making a salmon roll, you have to cut the skin off with a knife. In the recipe below, I apply the method of “whole fish go to skin” in cooking to remove the salmon skin (and don't use bones) and cut the salmon into thin pieces, which can also be applied to other fish. Slice the salmon to make it taste better, so it tastes better. Except for some engraving, most of it is for better

Recipe Recommendations

  • the salmon 250 grams
  • Cantonese cabbage 1-2 trees
  • lemon juice 2 tablespoons
  • mustard a little
  • salt 0.5 small spoon
  • soy sauce 1 scoop
  • olive oil a little
  • chopped parsley a little

Steps for Scorched salmon and vegetable rolls

  • 1
    Samurai's clean
  • 2
    This is the skin side of salmon
  • 3
    One cut in a third of the salmon' meat, the fish is separated, and the skin cannot be broken
  • 4
    Two thirds of the salmon meat is on the board, and the other third is on the board. External
  • 5
    Hold two thirds of the fish meat in one hand, cut in with a knife, kept the knife at the same level, and cut the skin or cut the fish meat without it. When the cut is less than half, the knife turns 45 degrees to the right
  • 6
    Here's the fish. The one on the top is the one with the skin. Noodles
  • 7
    Then put the fish that was just hanging out of the platinum board on it
  • 8
    When you cut half, the knife turns 45 degrees to the right. Take the fish off
  • 9
    After the skins were removed, they started cutting fish chips. One hand to hold the fish, one hand to cut in with a knife
  • 10
    Take down a thin piece of fish
  • 11
    Cut the second piece of fish in the same way
  • 12
    Once the fish is cut, there's little salt on it and lemonade is made for five minutes. Eat
  • 13
    Snacks of salmon with vegetables (in fact, they should be rollers, but food is scarce at home). If you use a platinum, you can boil it first, add a little salt to it, then you can put it in the water, then you can make a package
  • 14
    Put tin paper in the oven, rub a thin layer of olive oil on tin paper, and prevent salmon from glued to the roast. Bottom
  • 15
    Put a thin olive oil on the salmon roll, put it in the oven, with a double tube temperature of 150 degrees, and bake it for 10 minutes
  • 16
    The roasted salmon rolls, the octopus, and a few mustards. Mixing the ending, eating it

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