Black Pepper Salmon with Seasonal Vegetable Salad

Name: Black Pepper Salmon with Seasonal Vegetable Salad
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g salmon; 30g Pleurotus eryngii; 4 pieces asparagus; 4 Cherry radish; 15g Cordyceps flower; 20g Chrysanthemum leaf; 2 pcs Cherry tomato; 8g Ground black pepper; 15g olive oil; 6g sea salt

by Smelly Garden Mom

4.9 (1)

Favorite

11

Difficulty

Easy

Time

5m

Serving

3

Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol. It also contains a substance called astaxanthin, which is said to be a strong antioxidant. It has extremely high nutritional value, and you won't get fat even if you eat this!

Black Pepper Salmon with Seasonal Vegetable Salad

1. Defrost IKEA quick-frozen salmon and prepare the ingredients

2. Sprinkle the ground black pepper and sea salt evenly on the salmon and marinate for 10 minutes.

3. Cut and slice vegetables

4. Add water to the pot, add 3 grams of salt and 10 grams of olive oil after the water is boiled

5. Add asparagus and pleurotus eryngii. Cordyceps Huanaoxia

6. Heat the cast iron pan, pour olive oil, add the marinated salmon, gently move the fish while frying, and fry each side for about 1-2 minutes

7. Asparagus, Pleurotus eryngii, Cordyceps flower base, sprinkle with cherry radish slices and chrysanthemum leaves at will, squeeze a small amount of salad dressing, put on the fried salmon with black pepper, just grind some black pepper to start