Ingredients: fresh salmon fillet 500g, potato 1 piece.

Accessories: whipped cream 100g, fresh lemon 1 piece, egg 1 piece, butter 150g, salt, pepper, garlic and white wine.

Practice:

1. Squeeze lemon into juice for later use.

2. Fresh salmon fillet, mashed with a crusher and put into a bowl.

3. Add whipped cream, white wine, egg white, salt, pepper and squeezed lemon juice to the salmon puree, stir with chopsticks, put it in the refrigerator and freeze it for 10 minute.

4. After the potatoes are cooked, grind them into mud, put butter and garlic in the wok, add mashed potatoes and stir-fry, add pepper, stir well and put them in the middle of the plate to form a cone.

5. Boil a pot of boiling water and alternately dig the salmon puree into balls with 2 teaspoons. Boil it in hot water. Put it evenly around the mashed potatoes.

6. carrots and asparagus are cooked and placed on the outer ring of the plate.

7. Put butter juice made of fresh butter, wine, lemon juice and cream in the wok and pour it into the plate.

8. parsley is dotted on mashed potatoes.

Salmon cake

Ingredients: 450g flour, 250g milk, and appropriate amount of diced salmon.

Accessories: sugar 150g, butter 150g, 4 eggs, 25g baking powder, vanilla essence 1 teaspoon.

Practice:

1. Beat butter with sugar, beat white, add eggs one by one, gradually add milk after beating well, beat well, and add vanilla essence.

2. Mix baking powder and flour, add them into "1", and finally add diced salmon.

3. After beating evenly, put it into an extrusion bag, squeeze it into a mold and bake it in the oven (200 degrees 15 minutes).

Salmon Sashimi

Ingredients: 250g of fresh salmon fillet, and appropriate amount of white radish.

Accessories: green mustard sauce, Japanese swastika sauce (or American soy sauce), cucumber 1 segment.

Practice:

1. Cut the white radish into filaments and put them on one side of the plate, and cut the cucumber into pieces with a thickness of 1 cm for later use.

2. Cut the salmon fillet into 4 thick slices, put them on ice and put them on a plate.

3. Cut some thin slices and put them into a flower shape.

4. Put the cucumber into the dish, make the green mustard sauce into a cone, put it on the cucumber, and make a small hole with a toothpick to make it look like a strawberry.

5. Eat with a plate of soy sauce, put the green mustard in the right amount and dip it in.

Fried salmon in honey sauce

Two pieces of salmon (master the seasoning by weight ~)

Juice: 2 tablespoons of soy sauce and 2 tablespoons of white wine.

Lemon juice 1 tablespoon,

Honey 1 1/2 tablespoons

2 onions

(A small amount of hot water can be added to mix honey.)

Practice:

1, wash salmon, control drying, and marinate with salt, pepper and edible oil 15 minutes.

2. Bring the pan to a medium fire, and give a little oil (the fish itself has been soaked in oil). Put a little potato powder on the fish and fry it in the pan until the surface is golden. It is advisable to use a medium fire.

3. Mix the juice evenly, add it into the pot for three times and cook slowly until the juice thickens.

Xiangling salmon

Ingredients: salmon, potato chips, Cantonese pickles, and a little white prickly silk.

Practice: the potato chips are at the bottom, with Cantonese pickles and white stinging silk in the middle, and fresh salmon slices are placed on them.

How to eat: Eat potato chips and salmon together. Mixing salmon with Cantonese pickles can improve the delicious taste of salmon, and the crispness of potato chips and stinging heads is better with the softness of salmon.

Braised salmon

Ingredients: salmon, stuffed skin (bean jelly skin)

Seasoning: sesame paste, lemon juice, umami juice, monosodium glutamate, salt, balsamic vinegar and sesame oil.

Practice: Slice the salmon and shred the bean jelly skin; Then roll the bean jelly shredded skin with salmon fillets.

How to eat: Salmon roll dipped in sauce.

Diving salmon

Ingredients: salmon, shredded white radish.

Seasoning: wild pepper granules, pickle water, monosodium glutamate, umami juice, spicy oil paste and pepper.

Practice: cut the salmon into long square pieces and shred the white radish; Put the shredded white radish at the bottom, and put the salmon slices neatly on the shredded white radish.

How to eat: Dip salmon and shredded radish in seasoning.

San jiao hui wan

Ingredients: salmon, red pepper powder, onion, shallot, garlic, ginger, sesame, peanut powder, lemon juice, pepper, sugar and salt.

Practice: Marinate the salmon with red pepper, pepper, salt, onion, garlic, pepper and other materials for 12 hour, and slice it for later use; Rinse shredded green radish thoroughly with water, put it on a plate, and then put salmon on it to serve.

Bamboo-flavored salmon

Ingredients: salmon, coriander powder.

Seasoning: Chili sauce, garlic paste, salt, monosodium glutamate.

Practice: Wash the bamboo leaves with water, put the salmon in the bamboo leaves and sprinkle with coriander powder.

How to eat: Dip in garlic hot sauce and eat.

Salmon with chives

Ingredients: salmon, chives.

Seasoning: soy sauce, mustard

Practice:

1. Slice fresh salmon and shred shallots for later use.

2. Wrap the shredded chives with fish fillets, make salmon rolls, and put them into the plate. When eating, dip a little soy sauce and mustard.

Baked rice with salmon

Raw materials and dosage:

Salmon100g, rice100g, 2 eggs, curry13 spoons, half onion and green pepper, 5g flour, 0/5g butter/kloc-0, a little coriander and a proper amount of salt.

Practice:

1) Stir-fry rice with eggs and put it in a bowl.

2) Norwegian salmon meat is diced, and onions and green peppers are also diced.

3) Heat the pan, put butter, stir-fry Norwegian salmon, add onion, curry, salt and flour to make it thick, pour it on the rice, and sprinkle with coriander powder.

Grapefruit salmon

Basic materials:

Salmon 500 grams. Ingredients: half grapefruit, lettuce100g, onion 200g, carrot 200g, Jinba mustard10g, Jinba pepper juice 5g, Meijia fresh soy sauce100g and sugar 5g.

Method:

1, change the salmon into slices with a length of 8 cm and a width of 3 cm;

2. Place a 6-inch bowl and arrange the fillets neatly at the bottom of the bowl;

3. Break grapefruit nuts into natural granules and put them in the bowl of coded salmon fillets;

4. Place a large disc, buckle grapefruit salmon into the middle of the disc, and surround the companion with shredded lettuce, onion and carrot;

5. Pour mustard, pepper juice, delicious soy sauce and sugar into juice and pour it on grapefruit salmon.

Salmon spring rolls

Ingredients: 50 grams of salmon meat, 50 grams of white radish and 50 grams of lettuce, and 0/0 piece of spring roll skin.

Seasoning: 5g of Chili oil, 40g of vinegar, 2g of pepper powder, 5g of mustard oil, 6g of salt, 5g of monosodium glutamate, 0g of sugar10g, 2g of cooked white sesame seeds and 5g of chopped green onion.

Production: 1, salmon meat washed, cut into thin strips with length 1 0cm and width1cm. 2. Peel the white radish and cut into filaments with length of10cm and width of 0. 1 cm together with the lettuce. 3. Spread out the skin of the spring rolls, put shredded salmon, shredded white radish and shredded lettuce in the middle, roll up and grow into rolls with a width of 10 cm and 3 cm, and put them on a plate. 4. Mix the seasonings well, put them in a bowl and dip them in the prepared salmon spring rolls.

Banana salmon roll

Ingredients: banana 1 kg (640g), 4 pieces of spring roll skin, 4 pieces of frozen salmon (about 320g), butter 1 piece, a little caviar and pepper, and a little other fruits or vegetables.

Ingredients: 3/4 cup of champagne (200ml), fish soup12 cup, 4 liang of dried onion (160g), salad sauce (kraft sauce)12 cup.

Make

1, peel the banana and press it into paste, and marinate the salmon pieces with salt and pepper.

2. Spread butter on the skin of each spring roll, spread a layer of banana paste, put a piece of fish on it and wrap it into rolls, put it in the oven and bake it for 7- 10 minutes on medium heat, then take it out and put it on the plate.

3. Boil the seasoning thick, pour it around the fish roll respectively, and then accompany the dish with other cooked vegetables.

Silver bud salmon roll

Ingredients: 200 grams of fresh salmon meat, 200 grams of mung bean sprouts, wild pepper granules, fried white sesame seeds, red oil, mustard paste, chicken oil, sesame oil, white soy sauce, vinegar, refined salt, monosodium glutamate and chicken essence, and a little sugar.

preparation

1, pinch off both ends of mung bean sprouts, blanch them in boiling water until they stop growing, take them out and cool them, and control the water; Put mustard paste in a small bowl, add white soy sauce and vinegar and stir it, then add wild pepper, fried white sesame, red oil, chicken oil, sesame oil, refined salt, monosodium glutamate and white sugar and mix well to make a flavor juice.

2. Wash the fresh salmon meat, cut it into pieces with a length of 7 cm and a width of 5 cm, put silver buds on it, roll it into a cylinder, make it one by one, arrange it neatly in a plate, serve it with the mixed sauce and dip it in.

Honey-flavored seaweed salmon roll

Ingredients: salmon about 1 50g, 2 square lavers, 6-8 fresh asparagus, few mushrooms, dried garlic1grain (sliced), and a little golden bamboo shoots.

Ingredients: soy sauce 1.25 tbsp, diluted honey 1.5 tbsp, Shaoxing wine 1 teaspoon, a little salt and sugar.

Practice: 1, cut the salmon into thick strips, cut the seaweed into strips half an inch wide, and roll them in the center of the salmon strips for later use.

2. Peel off the hard skin of asparagus and cut it into sections. Cut off the root end of this mushroom and wash it for later use.

3. Cook the oil about 1 tbsp, saute the dried garlic slices, put down the asparagus, add a little salt and sugar, add a little water, stir-fry until the materials are cooked, add the mushroom and stir-fry slightly, add the golden bamboo shoots and flowers, and serve.

4. Cook about 1 cup of oil, put the laver salmon roll in the oil until it is 80% ripe, pick it up, and drain the oil powder for later use.

5. Cook half a tablespoon of oil, pour in the remaining seasonings and cook until it bubbles. Put the fish roll in to make it stained with juice, and put the asparagus noodles on it. Serve.

Potato salmon roll

Ingredients: potato 1 piece, 6 slices of smoked salmon, a little parsley, 2 tablespoons of egg yolk salad dressing, 0.5 tablespoons of milk/kloc-0, a little garlic paste, a little oil, a little salt and pepper, a little sugar, and chopped parsley 1 tablespoon.

Production method:

1. After washing potatoes, put them in a heat-resistant container, cover them with plastic wrap, and heat them in a 500w microwave oven for 6 minutes;

2. Peel the potatoes while they are hot and mash them;

3. Mix 2 tbsps of egg yolk salad dressing, 1 tbsps of milk 1.5 tbsps, a small amount of garlic paste, a small amount of oil, a small amount of salt and pepper, a small amount of sugar, and chopped parsley 1 tbsps, and rub them into an egg shape by hand;

4. Roll on salmon fillets;

5. Spread aluminum foil paper on the baking tray, apply a little oil, put the rolled salmon fillets in the high-temperature oven and bake for 5 minutes;

6. After baking, put it in a plate and garnish it with some parsley.

Strawberry mint salmon steak

Ingredients: salmon

Accessories: strawberries, lemons, onions, mushrooms, eggs and shredded peas.

Seasoning: Perilla frutescens, salad dressing, white mint wine and Prynne.

Production method:

1, salmon cut into fish chops, marinated with perilla and brandy 10 minute;

2. Mix the salad dressing with egg yolk, mint wine and mint leaves.

3. Add olive oil into the pot, pour in the fish steak and fry until it is cooked for seven minutes, then take it out of the pot and put it on the plate;

4. Serve with shredded peas on the plate;

5. Stir the sauce, strawberry granules and mint leaves evenly and sprinkle them on the salmon steak.

spring up

Ingredients: salmon, shredded onion, shredded carrot, shredded ginger, heart beauty and cucumber.

Production method: wash the salmon, cut it into long slices and put it on a plate; Cut onion, ginger, red pepper, cucumber, etc. into filaments and surround the salmon; When eating, wrap sliced salmon with shredded cucumber and pepper, and then add mustard and Japanese soy sauce according to your personal preference.

Sanwen fish head tofu soup

Ingredients: the first half of salmon, tofu 1 box, Chinese cabbage 1 two, 6-7 slices of ginger, scallions, a little salt, and clear water 10 bowl. Practice: 1, wash the salmon head with clear water and marinate it with coarse salt for a while; 2. Wash the tofu and cabbage, cut the tofu into pieces, and go to the bottom of the cabbage for later use; 3. Pour clear water 10 bowl into the soup pot, cook the salmon head and other side dishes until they are boiled, then add ginger slices and boil for 3-4 minutes on medium and small fire, and add onion and salt.