Fried salmon with vegetables
By VicentaLakin
Volume: The four-person content simply provides a reference that can be changed at any time and vegetables can be added to their preferred colour and taste。
Recipe Recommendations
- the salmon 4 tablets
- baby carrots 140 grams
- carrot
- sweet idol 12 articles
- asparagus art. 4
- black pepper appropriate amount
- garlic 8 pieces
- thyme 20 grams
- butter 40 grams
- dry white wine 120 ml
- coriander 40 grams
- parsley 40 grams
- anchovies
- Achyranthus chinensis 20 grams
- lemon juice 40 ml
- fennel
- olive oil 80 ml
- oil 2 tablespoons
- salt appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for Fried salmon with vegetables
1
PREHEAT OVEN OR ELECTRIC OVEN 400F (200C). WASH ALL THE VEGETABLES AND GET THE CARROTS. TAKE A POT OF HOT WATER, BOIL LITTLE CARROTS, RADISH, RED CARROTS, SWEET PEAS, BERYLLIUM。
2
When the vegetables are taken out of the pot, the same small shape is slashed. Salt, black pepper, olive oil, musk and garlic. A little modulation of the oven (or electric oven) for 8-10 minutes. Get out of the oven after。
3
Make the sauce part: take out the mixer and add a pickle, celery, phoenix fish, donkey hoof grass, lemonade, lemon peels, olive oil, garlic all made of mud sauce and taste。
4
Take a pan and put it in oil, fry the salmon up to the outside for four to five minutes in the middle of the fire, then roll over the other side and fry the pan for another four to five minutes。
5
Another flat pan melts butter and pours vegetables into the pan with dry white wine. Let the wine in the vegetables. Hotten up a little bit of vegetables off the pot。
6
Arranged: Vegetables, fish on top. Then we will add the leaves, the o'cel leaves, the lore leaves, the raisins, the donkeys' hoofs. Put it next to the punched sauce。