Pan-fried King Salmon with Flavor
1.
Prepare materials
2.
To make risotto, put 1 tablespoon of oil in a pan, add minced onions and fry until fragrant, add Italian rice and fry until transparent
3.
Pour 2 tablespoons of white wine, add 50g of fish soup in 3 times
4.
Keep stirring the rice
5.
After the risotto has absorbed all the soup, add 5g of butter. At this time, the risotto is basically 5-7 well cooked, take it out and set aside
6.
Hot green beans, cut into puree. spare
7.
After finishing the countertop, there will be 1 part of risotto, 1 part of green bean paste, 1 part of salmon marinated with salt and pepper, garnish lettuce and tomato slices each 5g
8.
Heat a non-stick pan, pour 1 tablespoon of oil, turn to low heat and add salmon with the skin facing down. Fry the skin crispy on low fire, turn over and fry the other side of the fish. After coloring, put it in the oven at 180 degrees for 5 minutes. (If there is no oven, fry the fish with a small fire until the fish is 1cm above and below to produce a pink color. The fish is 5 minutes cooked, take it out and stand for 5 minutes and it is 7 minutes cooked)
9.
Mix the seasoned rice and green beans, add 30g of water, and keep stirring for 1.5 minutes. Season 2g each of salt and pepper, then put butter in the end and serve
10.
Pour the green peas seasoned rice into the bottom of the bowl and drizzle with orange zeng sauce around
11.
Put on the fried salmon
12.
Put small tomato slices, sour cream, small coriander leaves, dried green onions and garnish.