Grilled salmon with vanilla(xiang cao kao san wen yu )

Grilled salmon with vanilla

Introduction:

Salmon, also known as salmon or salmon, is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and America. Salmon body is flat, back bulge, teeth sharp, scales small, silver gray, spawning period orange stripes. Salmon is compact and delicious, pink and elastic. Norway has the largest salmon production and is also famous. But the best quality salmon comes from Alaska in the United States and England in the United Kingdom. Salmon is one of the most commonly used fish ingredients in Western food. How to choose salmon: (baidu information) salmon, like other fish, is fresh. According to the first-class boss and the tutor of a senior Japanese restaurant, it is necessary to observe the taste, feel and color of salmon to see whether it is fresh or not. Color: fresh salmon will have a kind of faint flowing luster, with a moist feeling. And not fresh salmon, will lose that layer of luster, color is more dull. If you want to buy the original salmon, you'd better break off the gills of the salmon to have a closer look. The gills of fresh salmon are bright red, while the ones that are not fresh will turn black. Feel: fresh salmon feel elastic, press it down will slowly recover. The salmon that is not fresh is solid to the touch, and the wood has no elasticity. Taste: fresh salmon will feel firm and full in the mouth, rich in fish oil, with the feeling of melting mouth. As for the stale salmon, it will feel loose and moldy at the entrance. In addition, if you go to the wholesale market to buy the original salmon, you'd better choose the ice fresh fish that day, because some unscrupulous salesmen will put the salmon that can't be sold out that day into the cold storage, thaw it the next day and sell it again. After thawing for many times, the protein decomposition of salmon is intensified, and the health and quality are worrying. "

Production steps:

Materials required:

Salmon: 300g

Tomato: 1

Salt: a little

Black pepper: a little

Basil: 1 / 2 teaspoon

Olive oil: 2 tablespoons

Red wine: 2 teaspoons

Dry Oregon: 1 / 2 teaspoon

Minced garlic: 1 teaspoon

Bread bran: 4 tbsp

Minced coriander: 3 tablespoons

Pepper: 1 / 4 teaspoon

Lemon juice: 1 tablespoon

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: Vanilla

Chinese PinYin : Xiang Cao Kao San Wen Yu