Fresh and thick salmon 1, ginger 1, garlic 1, lemon peel.

Seasoning:

Salt, black pepper, fresh shellfish, honey.

Exercise:

1, the salmon is washed and dried for later use; Slice ginger and garlic and lemon; Take a small bowl and pour a little fresh shellfish sauce, add more black pepper and add ginger and garlic;

2. Add a little salt to the sauce, squeeze a little honey and mix well; Cut the salmon evenly (easy to taste) and spread the prepared sauce evenly on the salmon by hand;

3. Pour all the remaining sauces on the salmon and marinate for 10 minutes or more; Heat the pan, pour a little olive oil (ordinary oil is also acceptable), remove the excess juice of salmon, fry it on medium-low heat until it is 70% or 80% ripe, and finally pour the remaining flavor juice on the surface and sprinkle with chopped lemon.

Gourmet experience:

1. When selecting salmon, you can gently press it with your hand, and it will rebound quickly. The color is natural pink, which makes it look fresher and brighter.

2, the fresh shell dew itself contains a certain amount of salt, so you only need to add a little salt to increase the taste.

3, the surface of salmon fillets must be lightly scratched, so that the pickled taste is better.

4. Finally, lemon can be sprinkled on the surface, or a few drops of lemon juice can be squeezed on the fish, or the lemon step can be omitted, which has little effect.

5. The mussel sauce used in the recipe can be replaced by umami juice or soy sauce, but the umami will be reduced.

6. When setting the plate, it is better and healthier to mix a little boiled broccoli and small tomatoes.