First mix the black and white sesame seeds and put them in a dish.
Pull out the thorns inside the salmon and divide them into two even pieces (100 to 150g each)
Put the mustard on the surface of the salmon (the side with the skin does not need to wipe)
Then sprinkle Shanghai salt and freshly ground black pepper, and put it in a dish with sesame seeds, so that it is covered with sesame on each side (except for the skin side)
Put the right amount of olive oil in the pan, heat the oil to the heat, and put the salmon skin down in the pan for about 1 minute to the epidermis crispy.
Then turn over and turn to medium heat, and fry the other three sides of each salmon for about 1 minute. (If your fish is large, you can extend the time properly. My fish is about 100-150g per piece. When the surface is turned, the fire is properly turned down to avoid the sesame paste.)
While frying the fish, boil the boiled noodles in the pot; boil the cooked noodles and drain the water.
Seasoned with sesame oil, sea salt and freshly ground black pepper, you can mix the remaining sesame seeds together to avoid waste (I put the noodles directly in the fried salmon pot, add seasoning and mix, one come The pot is big enough to stir it, and the oil and sesame left in the frying pan are also mixed into the noodles.
Set the plate and put the noodles into the dish
Then put salmon on the surface and mix it with two slices of lemon.
The whole fried fish time is about 4 minutes. You can cook the noodles in the process of frying fish. Mix the noodles for one minute, put it on for one minute, plus the preparation time. You can basically get this seemingly complicated dish in 10 minutes. It!