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.