Grilled Salmon - weekend fish(xiang kao san wen yu zhou mo yu kuai )

Grilled Salmon - weekend fish

Introduction:

"Frozen fish, the best is fried, fried, roasted, used to roast, this time with a few toes of herbal seasoning, especially fragrant."

Production steps:

Step 1: remove the skin of the fish. If it can't be removed, use a sharp knife to cut it slowly, and then scrape off the silver layer to reduce the fishy smell;

Step 2: use a container, put the fish and the above seasoning, rub them evenly by hand, and then insert the ice cone into the dense hole to make it easy to taste, rub them a few times, put them into the dense box, and put them in the refrigerator overnight;

Step 3: use a baking pan, spread tin foil on the bottom of the pan, put a shelf to set up the fish pieces, and then seal the surface with tin foil, so that the fish pieces can keep moisture and heat, and the inside of the fish pieces is relatively easy to bake, bake for 20-30 minutes;

Step 4: remove the tin foil from the surface, switch to the broil function, 300F for about 8-10 minutes each side, roast both sides of the fish pieces to golden color, squeeze a proper amount of lemon juice when eating, more fragrant.

Materials required:

Salmon: 1 piece (0.76 lb)

Basil: 1 / 2 teaspoon

Rosemary: 1 / 2 tsp

Thyme: 1 / 2 teaspoon

Anise: 1 / 2 tsp

Garlic salt: 1 tsp

Black pepper: 1 / 2 tsp

Ginger juice: 1 / 2 tsp (ginger powder)

Brandy: 1 teaspoon

Note: first, when baking thick meat, but also have a beautiful crispy skin, it is best to cover the surface of the roast, can make the inside moisture and heat preservation, roast after the outside, can make the outside crisp and tender. 2、 You can pickle the seasoning you like, dry or fresh.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Xiang Kao San Wen Yu Zhou Mo Yu Kuai