Pan-fried Salmon

Name: Pan-fried Salmon
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces salmon; 20g butter; Some Chobe Black Pepper Salad Dressing; Several roots Blanched asparagus

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Salmon is one of the rare fish in the world. It has few scales and small spines, the flesh is orange-red, the meat is tender and delicious, and the taste is smooth. It can be eaten raw or cooked. It is a favorite fish. Today’s pan-fried salmon, simple operation, not only the safety of cooked salmon, but also the freshness of salmon can be eaten just right. "

Ingredients

Pan-fried Salmon

1. Remove the epidermis and scales of the salmon, clean it, and cut into two pieces with a thickness of about 2 cm.

2. Put butter in a pan to melt

3. Put the salmon pieces into the pan, and fry them on a low fire. The bottom surface will change color, and the color will be slightly zoomed.

4. Turn it over and fry the other side until the color changes on both sides

5. Put the fried salmon on a plate, squeeze the Kubi black pepper salad dressing, and put a few blanched asparagus

6. Simple delicacy was born

Tips:
Don’t fry the salmon too old, discolor both sides, just slightly fry the sides, so that the outside is cooked and the inside is tender, there is both a fragrant outer skin and a tender inner fish; this method does not need to marinate the fish. The aroma, and the black pepper-flavored salad dressing, tastes good and delicious; the asparagus is blanched in advance and then passed over cold water to maintain its crispy texture.