1. Ingredients: Salmon mixed with crushed pepper, white wine, lemon, olive oil, salt
2. Cut the salmon into two even thick slices, rinse with water, and put in a container for later use.
3. Sprinkle some salt on both sides of the salmon.
4. Add appropriate amount and mix the crushed pepper.
5. Add appropriate amount of white wine.
6. Add some fresh lemon juice.
7. Massage lightly and let it rest for 15 minutes. (After adding wine, the color of the fish will be a little white)
8. Heat a frying pan and add some olive oil.
9. Add the salmon when the olive oil is 70% hot, and fry it over medium heat until the part of the fish close to the pot (about 1/3 of the thickness of the fish) becomes pink and white. Turn it over.
10. Continue to fry for half a minute.
11. Blanch the asparagus in hot water for later use.
12. Put it out of the pot and serve with your favorite vegetables, mashed potatoes, etc. When eating, add some fresh lemon juice to make it fresh.
13. The fish is super tender
Tips:Little talk:
1. I have always used black pepper before. This time I bought an imported black, white and red mixed pepper. The taste is good and the ground is very layered. I recommend you to try it.
2. The salmon is very old without being fried, and the half-life in the middle part feels the best personally.
3. For the mashed potatoes with baked baked potatoes in the picture, please refer to another diary---mashed potatoes with baked bacon.
