Cooked and More Nutritious---lemon Fragrant Salmon
1.
Spread the fish on both sides with salt, pepper, honey, and a little lemon juice. Marinate for 15-20 minutes.
2.
Heat a little olive oil in a pot on the fire.
3.
Add the marinated fish and fry on medium heat for 2-3 minutes.
4.
Flip the fish to the other side and fry until golden brown.
Tips:
1. The frying time of the salmon steak should not be long, otherwise the fish steak will be too old, the fish will be dry and hard and tasteless, and it is best to fry the salmon to seven mature. This will not only preserve the freshness of the salmon, but also Remove the fishy smell.
2. Salmon can also be eaten stewed. The meat of fish tail is the healthiest without excess fat. It doesn’t take a long time to use a low heat, and put some burdock in the soup to remove the fishy taste. In addition, you can put some carrots, broccoli, tomatoes and other vegetables, and the nutritional ratio is more scientific.
3. After the lemon juice is heated at high temperature, the fragrance will evaporate, so after the fish is out of the pan, a little lemon juice can be squeezed into it to enhance the freshness. 4. Salmon is a frozen seafood. It can be thawed at room temperature or in light salt water. Hot water or high temperature can not be used to thaw, otherwise the umami taste of the fish will be lost.
