Pan-fried Salmon with Lemon Mashed Potatoes

Name: Pan-fried Salmon with Lemon Mashed Potatoes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece salmon; 1 piece potato; 2 pcs Mini carrots; 1 piece Small carrot; Some Kuju; Some salt; Some Black pepper; 1 small piece butter; 3 tablespoons Balsamic vinegar; 1/2 a spoon Soy sauce; Some Bell pepper spice; Some BBQ Spices; Some Yellow Mustard

by Yu Fei

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Chinese people have always preferred to eat salmon raw. In fact, the taste of salmon can be brought out even more after being pickled and fried. Abandon the traditional lemon juice seasoning, switch to sweet and sour black vinegar, so that the fried salmon does not feel greasy at all, which is more suitable for us in winter. "

Pan-fried Salmon with Lemon Mashed Potatoes

1. Leave a few leaves on the mini carrots, peel off the skin, remove the leaves from the carrots, and cut thin

Pan-fried Salmon with Lemon Mashed Potatoes recipe

2. 1 piece of chilled salmon

3. Cut off the four sides and make it into a rectangle

4. Add bell pepper spice and barbecue spice, marinate for 30 minutes

5. The potatoes are cooked and pressed into a puree. Stir in salt, mustard, black pepper, and a little lemon zest, mix well, knead into a ball, and place in a plate

6. Wait for the butter in the pan to melt, shake the pan evenly, add the mini carrots, fry for 1 minute, turn over

7. When the carrot is turned over, add salmon at the same time,

8. Fry the salmon for 30 seconds on each side. At the same time, dry the washed bitter juice, add salt, black pepper, olive oil, mix well, and serve with the fried salmon carrots, and top with balsamic vinaigrette.

Tips:
1. After the salmon is fried, the meat is easy to loose. Be careful when turning it over to avoid the fish from loosening.

2. Lemon mashed potatoes can be microwaved, upload later