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The leftover of salmon can be used to make porridge. Put some mushrooms and shredded bamboo shoots in it, and the coriander will not smell fishy.

Other practices and recipes about salmon:

Salmon clay pot rice ingredients: salmon, XO sauce, onions, carrots, broccoli and white wine.

Practice: 1. Match the rice and water in proportion, drop a few drops of sesame oil and mix well. First, brush a thin layer of cooking oil on the bottom of the casserole, then put the rice and water in the casserole, and then simmer for 15 minutes.

2. Slice salmon with white wine, salt and pepper, marinate slightly, make broccoli into small flowers, cut onion into strips, and cut carrot into discs.

3. Pour the oil in the pan, and when the oil temperature is slightly higher, put the salmon in the pan and fry it on both sides over medium heat.

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

white rice salmon

ingredients:

snow dragon rice, salmon, shredded carrots and olives.

Practice:

1, 3 cups of Xuelong Ruisi rice, rinse, add 3 and a half cups of water, and start the stew.

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

3. Add the 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 plate, then mix it with fried salmon, shredded carrots and olive vegetables, and pour in lemon pineapple sauce. [

cold salmon sashimi

ingredients:

311g salmon, a handful of perilla leaves, 15ml light soy sauce, a little mustard sauce, a little vinegar, a little sugar and a little boiled water.

Practice:

1. Half a fan of chilled salmon, and remove the big thorns.

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

3. Peel the spare salmon (it's easy to peel it after cutting it into large pieces, so it takes a lot of effort to make it whole, hehe).

4. Cut the salmon into thin slices of about 1.3-1.5cm.

5. Take a deep plate, put ice cubes in it, and spread plastic wrap on it.

6. spread the washed perilla leaves on the ice, and roll them into patterns with long fish fillets in the middle.

7. code salmon fillets on perilla leaves, decorate the middle with a little shredded perilla leaves, cover with plastic wrap and refrigerate for ten minutes.

8. Seasoning during this period: use soy sauce, vinegar, white sugar and boiled water to make juice, add mustard sauce according to personal taste and mix well. After three or five minutes, take out sashimi and eat it. Wrapped perilla leaves taste better when eaten. (The amount of seasoning is for one person.)

Pan-fried salmon

Ingredients:

1 pieces of fresh and thick salmon, 1 pieces of ginger, 1 cloves of garlic and lemon peel.

seasoning:

salt, black pepper, scallop sauce and honey.

Practice:

1. Clean and dry the salmon for later use; Ginger and garlic are finely chopped, and lemon is finely chopped; Take a small bowl and pour a little fresh shellfish sauce, add more black pepper, and add minced ginger and garlic;

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

3. Pour all the remaining sauce on the salmon and marinate for more than 11 minutes; Heat the pan, pour a little olive oil (ordinary oil is also acceptable), remove the excess juice from the salmon, fry it in medium and low heat until it is 71-81 cooked, 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 hands, and it will rebound quickly and the color is natural pink, which looks fresher with better gloss.

2. The fresh shellfish sauce itself contains a certain amount of salt, so it is only necessary to add a little salt to the back to enhance the taste.

3. When the salmon pieces are large, you must make a few shallow cuts on the surface, so that the pickled salmon pieces will taste better.

4. Sprinkle the last lemon on the surface, or squeeze a few drops of lemon juice on the fish, or omit the lemon step, which has little effect.

5. The fresh shellfish sauce used in the recipe can be replaced by umami juice, or it can be light-smoked, but the umami taste will decrease.

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

crispy salmon skin

raw material: salmon skin.

ingredients: old Beijing tickle, coriander.

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

Practice:

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

2. Marinate with salt, Shaoxing wine and pepper for about 8-11 minutes.

3. Make clear oil in the pan. When the oil temperature is 51%, put the pickled fish skin, fry it and take it out.

4. When the oil temperature rises to 51%, put the fish skin in it again and fry it until it is deep and crisp, and then take it out. Sprinkle with pepper and salt while it is hot, and put it on the plate together with tickle, Toona sinensis seedlings and shredded red pepper.

Features:

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

Cream Salmon

Ingredients: 211g salmon, a little minced garlic, 1 tbsp onion, a little sliced mushrooms, 1 tbsp butter, 4 tbsp Nestle whipped cream, and several asparagus

Seasoning: 1 tbsp Nestle Chicken Essence, a little Taitai Meijiao, 2 tbsp white wine

Practice:

1. Blanch asparagus and set aside.

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

3. add the salmon, pour the white wine over the pot, and fry over medium heat until golden brown.

4. Take out the salmon, put it on the plate, continue to add Nestle light cream condensed juice into the pot, and cook until it is thick and pour it over the salmon.

Tip:

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

2. When frying fish, heat the pot first, then add the oil, and when the oil temperature reaches 181℃, add the fish to fry it, so it is not easy to touch the pot.

Delicious salmon tea soaked rice

Ingredients: japonica rice; Salmon: 2 pieces

Accessories: kelp: appropriate amount

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

Details:

1. Boil kelp in 2 cups of clear water, turn down the heat for about 1.5 minutes, add wood fillets, cook for 2-3 minutes, filter to make Japanese stock, and add soy sauce to make soup with soaked rice;

2. Wash and dry the salmon, marinate it with salt for 11 minutes, put it in an oven at 425F for 6 minutes, and peel off the fish skin and bake it until it is crispy;

3. Take a bowl of prepared sushi rice;

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

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

The above recipe source: /view/44684.htm

I hope my answer will help you!