1. Peel the skin and bones of the fresh salmon, cut it into long strips with a knife, chop the fresh dill grass, grind out some coarse grains of delicious delicious black pepper, sprinkle with appropriate amount of salt, mix well, and marinate Salmon, about 20 minutes.

22. After the udon noodles are cooked, soak them in cold water and cool them, drain the water, add shredded colored peppers, Thai sweet and spicy sauce, apple cider vinegar, and olive oil and mix well. Refrigerate for later use.

33. Heat the pan, add a little oil, fry the salmon for about 5 seconds on each side, remove and drain, cool and refrigerate, take out a knife and cut into thick slices, brush the surface Apply a layer of honey mustard juice (honey, lime juice, and green mustard and mix thoroughly), plate, and serve with cold udon noodles