Salmon leftovers can be used to cook porridge. Put some mushrooms and shredded bamboo shoots in, and the coriander won't smell bad.

Other practices and recipes about salmon:

Salmon clay pot rice ingredients: salmon, XO sauce, onion, carrot, broccoli, white wine.

Practice: 1. Mix rice and water in proportion, drop a few drops of sesame oil and mix well. Brush a thin layer of cooking oil on the bottom of the casserole, then boil the rice and water in the casserole, and then change it to low heat 15 minutes.

2. Slice salmon with white wine, salt and pepper, cut broccoli into small flowers, cut onions into strips, and cut carrots into plates.

3. Pour the oil in the pot. When the oil temperature is slightly higher, put the salmon in the pot and fry on both sides of the medium fire.

4. Spread the fried salmon pieces on the rice, stir-fry the side dishes such as onion strips, add the right amount of XO sauce, water and seasoning, and finally cover the juice on the salmon rice and simmer for 5 minutes.

White rice salmon

Raw materials:

Snow Dragon Rice, Salmon, shredded carrots, olives.

Exercise:

1, 3 cups of Longxueruisi rice, rinse, add 3.5 cups of water, and start stewing.

2. When the rice is almost cooked, heat the pot, pour in olive oil and heat it over medium heat.

3. Add salmon coated with chopped pepper and salt and fry for 8 hours on low heat. Stir-fry shredded carrots with the remaining oil in the pot and season with a little salt.

4. Put the stewed rice into a dish, then mix it with fried salmon, shredded carrots and olive vegetables, and pour in lemon pineapple sauce. [

Frozen salmon sashimi

Raw materials:

300g salmon, a handful of perilla leaves, 15ml light soy sauce, moderate mustard sauce, a little vinegar, a little sugar and a little boiled water.

Exercise:

1, half a fan of chilled salmon, with the big thorns removed.

2. Cut the salmon into large pieces, take a piece of raw food, wrap the rest with plastic wrap and put it in the refrigerator for freezing.

3, spare salmon peeled (peeled after cutting into large pieces, the whole fan has more effort, hehe).

4. Cut the salmon into 0.3-0.5 cm thin slices.

5. Take a deep dish, put ice cubes in it and cover it with plastic wrap.

6. The washed perilla leaves are spread on the ice, and the middle is rolled into a pattern with long fish fillets.

7. Code the salmon fillets on the perilla leaves, shred a little perilla leaves and decorate them in the middle, cover them with plastic wrap and put them in the refrigerator for ten minutes.

8. Seasoning during the period: use soy sauce, vinegar, sugar and boiled water to make juice, and add mustard sauce according to personal taste and mix well. You can take it out and eat sashimi in three or five minutes. The wrapped perilla leaves taste better. The amount of seasoning is for one person. )

Fried salmon

Raw materials:

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. It is better and healthier to put a little boiled broccoli and small tomatoes on the plate.

Crispy salmon skin

Ingredients: salmon skin.

Ingredients: old Beijing tickle, coriander.

Seasoning: salt, Shaoxing wine, pepper, salt and pepper.

Exercise:

1. Wash the salmon skin into small strips and shred the red pepper.

2. Marinate with salt, Shaoxing wine and pepper for about 8- 10 minutes.

3. Make clear oil in the pot. When the oil temperature is 50%, add the skin of pickled fish, fry noodles and take it out.

When the oil temperature rises to 50%, put the fish skin in and fry it deep and crisp. Then take it out while it is hot, sprinkle with salt and pepper, and set the plate with tickle, Toona sinensis seedlings and shredded red pepper.

Features:

Salmon skin is crispy and delicious, and teeth dare not touch the skin hard, otherwise the crispy entrance will be broken by blowing bombs.

Cream salmon

Ingredients: 200g salmon, a little minced garlic, minced onion 1 tbsp, a little sliced mushrooms, butter 1 tbsp, 4 tbsp Nescafe whipped cream, and some asparagus.

Seasoning: Nestle Meiji Chicken Essence 1 tsp, a little honey pepper, and 2 tsps of white wine.

Exercise:

1. Marinate salmon with Nestle Meiji Chicken Essence and Taitai Lemei Pepper for later use. Blanch asparagus and set aside.

2. Take a pan, melt the butter, stir-fry minced garlic, minced onion and sliced mushrooms.

3. Add salmon, drizzle with white wine and fry over medium heat until golden brown.

4. Take out the salmon and put it on a plate. Continue to add Nestle whipped cream to the pot, cook until thick, and pour over the salmon.

Tip:

1. The fish tissue of salmon is delicate and tender, rich in oil, and can be eaten after a little cooking. On the contrary, if cooked for too long, it will lose the smooth and tender taste of fish.

2. When frying fish, heat the pan first, and then put oil in it. When the oil temperature reaches 180℃, put in the fish and fry it, so that it is not easy to stick to the pot.

Delicious salmon tea soaked rice

Ingredients: japonica rice; Salmon: 2 slices

Accessories: kelp: appropriate amount

Seasoning: soy sauce: half a teaspoon; Onion: appropriate amount; Seaweed: appropriate amount; Mustard sauce: appropriate amount; Chai fish: 1 small piece; Fish roe: right amount.

Practical details:

1. Boil kelp in 2 cups of clean water, turn down the heat and cook for about 15 minutes, add fish fillets and cook for 2-3 minutes, filter to make Japanese stock, add soy sauce and make soup with soaked rice;

2. Wash and dry the salmon, marinate it with salt 10 minute, put it in a 425F oven for 6 minutes, tear off the skin of the salmon and bake it until it is crisp;

3. Take a bowl of prepared sushi rice;

4. Cut the fish and skin into small pieces with a fork and spread them on the rice;

5. Add caviar, shredded seaweed/chopped green onion/mustard sauce. Pour (1) on the rice before eating.

Source of the above recipes:/view/44684.htm.

I hope my answer is helpful to you!