Salmon Salad with Caragana(ning xiang san wen yu sha la )

Salmon Salad with Caragana

Introduction:

"Salmon is very strange. It's rich in nutrition. I only like raw salmon. Once it's cooked, I feel very fishy. Maybe it's because I don't know how to make it. Occasionally, I made this salad. I fried the salmon belly with skin to make the skin crispy. A thin layer near the skin of the fish has just changed color. The rest of the salmon are raw and cooked. With a little vegetables and lemon juice, the taste is very unique. It's a very luxurious breakfast with a crisp French stick

Production steps:

Step 1: take lemon dander and press juice for standby;

Step 2: dice the onion;

Step 3: dice the tomato;

Step 4: cut salmon into small strips, add a little lemon juice and sample, stir well and marinate for 10 minutes;

Step 5: put diced onion, diced tomato and lemon peel into a large bowl, add a little lemon juice and mix well;

Step 6: add proper amount of olive oil into the pan, heat the pan to cool the oil, lower the heat, add salmon strips, skin down, fry until the skin changes color and the meat connected with skin and meat turns white.

Step 7: spread the vegetables on the bottom of the plate, put the fried fish fillets on the vegetables, sprinkle some black pepper and decorate——

Materials required:

Salmon belly with skin: 150g

Lemon: half

Tomato: half

Onion: 1 / 4

Salt: right amount

Black pepper: right amount

Olive oil: right amount

Note: must low temperature small fire fried fish, fried old is not delicious. Lemon has the function of removing fishiness and improving freshness, which is also one of the characteristics of this dish. The amount of lemon juice is very small, but don't omit it. Drink the rest of the lemon juice with honey.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Ning Xiang San Wen Yu Sha La