How to make pan-fried salmon:

Step 1:

Sprinkle black pepper, salt and a spoonful of white wine into the cleaned salmon and marinate for half an hour covered with plastic wrap.

Step 2:

Put the butter in a pan. Melt the butter thoroughly, add the salmon and don't turn it over right away, turn it over when the bottom is firm enough to spatula.

Step 3:

Sear the sides and the top as well.

Step 4:

Wash the limes, slice them, and drink the water with them. Out of the pot with the lime and then a few sprigs of rosemary decoration, like black pepper crushed, you can sprinkle some more crushed black pepper.

How to pick salmon:

First point: look at the color

Fresh salmon its color is orange-pink and pink, not pure dark red color slightly light red. After storing it for a while, you will see that the color is not orange, it may become yellow, this then is not very fresh, not recommended to buy.

The second point: look at the luster

Fresh salmon, looks a kind of with a moist feeling, and not fresh salmon will not have another layer of luster, looks like the color of the dull. You can also look at the scales, the surface of the scales are glowing, the scales are intact without any gaps, which means that the salmon is very fresh.

Third point: look at the elasticity

The feel of fresh salmon will feel elastic, gently pressed by hand will slowly return to its original state, and not fresh salmon feel no elasticity, gently pressed will not rebound, which means that the salmon is not fresh, no elasticity may be stored for a long time.