Salmon is a type of salmon, which is the largest producer in Norway and is also very famous. Salmon is rich in nutrients and sweet in taste. It is one of the main raw materials for making Japanese sushi and sashimi. It is said that it is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, prevent cardiovascular diseases, and prevent diabetes. A doctor friend of mine said that the most important food women should eat is salmon. Its unsaturated fatty acids can eliminate active biological substances that damage skin collagen and skin moisturizing factors, and can prevent wrinkles. Therefore, salmon is also a good food for beauty.
When buying salmon in the market, you should buy dark ones, because the color of the salmon is directly proportional to its nutritional value, that is, the darker the color, the higher the nutritional value, and of course the higher the value.
Pan-fried salmon steak
Recipe Recommendations
- the salmon 500 grams
- red onion appropriate amount
- salt appropriate amount
- olive oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pan-fried salmon steak
1
Scaled the fish and washed it, prepare potato slices and crushed black pepper
2
Cut the fish into slices more than 1 cm thick, marinate slightly with salt and crushed black pepper.
3
Add oil in the pan and heat it to 60% heat. If fried until cooked, take out the potato slices as a side dish.
4
De-fry the potato slices and set aside.
5
Leave the base oil in the pan, put the ginger, shallots, and red shallots into the pan and fry until fragrant, then push the ginger, shallots, etc. aside, and put the salmon into the pan and fry.
6
After frying one side of the salmon until golden brown, turn it over and continue frying the other side.
7
After frying both sides of the fish until golden brown, you can serve the pot.
8
Delicious salmon steak.Pan-fried salmon steak Make Tips
It's actually not too difficult to make this dish. First fry the ginger, shallots and onions until fragrant so that their aroma can penetrate into the fish. When frying fish, turn on a high fire. The high temperature can quickly solidify the surface protein of the fish, and the fried fish will look good.