Chinese Food
Fried salmon in salt Rosemary
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It's no exaggeration. In the past six months, this fried salmon with salt is the most delicious dish that surprises me the most. I had fried salmon once in Japan in the early years. But maybe it's because the owner didn't have enough time to marinate it. The salmon itself was a little tasteless. It didn't leave a deep impression on me. So before making this dish, I didn't expect it to be delicious. Because salmon itself is rich in oil, so no extra oil is needed. When you fry it, the oil in its body will slowly seep out of the body with the increase of temperature and fall around the skin of the fish, making a nourishing sound. It's a dish that needs patience. The fire can't be big. You can see that the skin of the fish is getting hard. The heat goes up the layers of the fish. The dark orange of the salmon is turning into light orange. It's like a nice layered carrot cake. After that, I squeezed a few drops of lemon juice. I sandwiched a piece of fish with chopsticks. The taste was totally beyond my imagination
Cooking ingredients
Cooking Steps
Step1:Wash salmon and dry. Sprinkle salt evenly on each side. Apply evenly by han
Step2:Cover salmon with plastic wra
Step3:Refrigerate and marinate for 5 hour
Step4:Heat the pan over medium heat. Put the marinated salmon in the pan over medium low heat and dry fry (without oil). Fry the side with the skin first
Step5:Fry each side for 4 minutes. Turn over the other side after frying. Fry each side until it's brown
Step6:Drizzle with lemon juic
Step7:With dried radish and rice. It's ready to eat.
Cooking tips:1. Salmon need to be marinated for 5 hours to taste. 2. Do not put oil in the pot. Dry fry. 3. It is most convenient to use kitchen clips. 4. Fry the side with fish skin first. Pan fry until the bottom is firm and then turn over. Do not move the position during the frying process. About 4 minutes for each side. 5. Drizzle with lemon juice to make it delicious. There are skills in making delicious dishes.
