The main ingredients of salmon steak are salmon and lettuce; The ingredients are tomatoes, onions and so on. The seasoning is salt, mainly baked. Salmon is also called salmon and salmon. Mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean and the Arctic Ocean, it belongs to cold-water highly migratory fish and is praised as the "Emperor of the Ice Sea" by the international food industry. Salmon is delicious, nutritious and rich in bioactive substances such as EPA and DHA.
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1, production method: add salt, pepper and white wine to salmon meat, mix well and marinate for 30 minutes; Wash lettuce and cut into filaments; Peel onion, wash and cut into powder; Cleaning Thyme, and cutting into powder; Wash tomatoes, blanch them with boiling water, peel them and cut them into dices; Heat the wok with olive oil, add salmon, fry until cooked, and put on a plate.
Heat a wok with olive oil, add minced onion, minced thyme and diced tomato, add soy sauce, refined salt, pepper and water, cook over low heat until thick juice, and pour it on the fish. Heat the wok with olive oil, add shredded green bamboo shoots, stir-fry slightly, add salt and pepper, mix well, and serve on one side of the plate.
Salmon is a cold-water fish. Habitat in fresh water and seawater. Salmon contains minerals and trace elements such as calcium, phosphorus, iron, manganese, zinc, magnesium and copper, which play an important role in many physiological functions of human body. Eating salmon regularly can reduce the risk of cardiovascular and cerebrovascular diseases and has a good effect on brain health.
Salmon can be divided into four parts: the fish head is rich in oil and collagen, which is suitable for steaming, stewing and soup making; Fish is tender and low in oil content, which can be used as Chinese cooking ingredients such as sashimi, fried rice and oil bubbles.
Fish tail can be used as soup base or soup base; Fish brisket is the most fat part of salmon and the best raw material for sashimi. It is also suitable for frying and stewing Chinese food. High temperature can make muscles tense and tasteless.
Therefore, the heating time should not be too long, and less seasonings should be added, such as fennel, pepper and soy sauce. Add more soup when stewing. Do you want water? Fish. ? The entrance of fresh salmon feels tight and full, with rich fish oil, smooth meat and even fat.