Salmon is good, but more expensive.

Salmon Recipes

Make 1: Salmon Sashimi

Ingredients:

200g salmon, a little soy sauce, a little wasabi, 1 plate of crushed ice

Steps:

Slice the fresh salmon into thin slices and put it on top of the ice plate, and then prepare a 1 small ingredient dish with a little wasabi. Add 2 tablespoons of soy sauce and mix well, the salmon is dipped in the wasabi soy sauce and eaten directly.

Method 2: Salt pan-fried salmon

Ingredients:

200 grams of salmon, 2 tablespoons of salt, 2 tablespoons of black pepper, 1 piece of butter

Steps:

Put the salmon into a soup bowl, add 2 tablespoons of salt, rub it in well, and then leave it to marinate for 2 hours, then rinse it in water after 2 hours and dry it out on a piece of paper towel. Wash the salmon with water after 2 hours, then use kitchen paper towel to absorb the water on the surface of the salmon, start a pan, add 1 piece of butter and heat it, then put the salmon in the pan and fry on low heat for 3 minutes, then cover and simmer for 2 minutes, then turn over and fry for 3 minutes, then cover and simmer for 2 minutes, after frying, sprinkle in moderate amount of ground black pepper can be removed from the pan!

Practice 3: Salmon in casserole

Ingredients:

500 grams of salmon, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, 1 green and red bell pepper, ginger, green onion, garlic, moderate amount of ginger and garlic

Steps:

Slice the bell pepper into chunks, slice the salmon into small pieces and put into a soup pot. Add 1 tablespoon oyster sauce, add a pinch of salt, then stir well, marinate for a while to taste, start a casserole dish, heat the pot with oil, under the onion, ginger and garlic, stir fry over low heat, then put the marinated salmon into the pot, drizzle in the excess stock, then cover the pot with a lid, and simmer over low heat for 25 minutes, add the pieces of green and red peppers after 25 minutes, and then simmer for 5 minutes with a lid on the pot!

Method 4: Salmon Sushi

Ingredients:

100g rice, 80g salmon, 1 nori sheet, 1 egg, 1/2 purple potato, 1 avocado, 10g meat floss, 15ml sushi vinegar, 1/4 teaspoon salt, 1/2 teaspoon sesame oil, 20g salsa verde, 1tbsp caviar, vegetable oil

Steps:

Steps:

What?

Purple potatoes cleaned and peeled cut into 1 cm thin strips standby; eggs with water, add cornstarch mix well; pot of boiling oil, purple potato strips dipped in egg mixture under the frying pan fried until the batter is golden, avocado peeled and cut into strips, the remaining egg spread into a thin egg pancake, rice with sushi vinegar, salt and sesame oil and mix together evenly; sushi curtains on the plastic wrap and then a sheet of seaweed, the mixed rice spread to the seaweed, to be compacted as much as possible. Nori, to try to compact, and then spread the rice of the nori turned over, arranged fried purple potatoes, avocado, and then squeezed on the salsa and then evenly spread on the meat floss; put the ingredients of the sushi rolled up, and then sorted into a square, try to roll the tighter, the egg pancake cut into strips with the same width as the sushi, salmon is also the same cut into strips; cut the egg slices and salmon on the sushi, and then cut into pieces and arranged on a plate, the surface of the sushi curtain squeezed with salad dressing and caviar. Squeeze salsa and caviar on top and serve with sushi soy sauce and wasabi.

Practice 5: Salmon Matsuri

Ingredients:

70 grams of salmon, 1 lemon

Steps:

Cut the salmon into 1 cm pieces, and then use lemon slices to marinade the salmon for 10 minutes, put the salmon into a pot of cold water, and cook it for about 8-10 minutes, and then pull out the salmon after cooking and draining the water. Then use a spoon to mash the salmon, salmon mashed, but also continue to tear with your hands more crushed, and also use your hands to carefully check whether the fish meat and fish spines, salmon are spines are relatively hard, if there is, carefully use your hands to touch a circle can be found, and then pour the salmon into the pot, stir-frying constantly over a small fire until the water is dry, and then the salmon pine into a blender, blender to smash, the salmon pine! After stirring, pour it into the pan, and again use low heat to stir-fry, and finally stir-fry until the moisture of the salmon is dried up.