There is no such classic dish in the kitchen! Move a collection yourself. Original address: http://blog.sina.com.cn/s/blog_54a625bf01017ta7.html Author: Wen Yi
Rinse the Norwegian salmon with water and use a kitchen towel to remove the surface moisture. Sprinkle salt on the fish and spread evenly, all the dry spicesr(Basil, cardamom powder, oregano, thyme powder, ginger powder, cumin powder, black pepper, paprika) mixed in a container.
The mixed dry spices were then evenly spread around the salmon and allowed to stand for 1 hour to make them taste.
Pour olive oil into the frying pan. When the oil temperature is 40% hot, add the pickled salmon, medium and small fire, and fry the sides until golden brown.rIt can be fried for a long time and the surface can be discolored.
Then place the fried salmon in a baking tray covered with tin foil, place it in the preheated oven, use a 180 degree temperature, medium layer, and baker4--6 minutes (depending on the size of the fish block increased or decreased by about 2 minutes).
** There are many kinds of western spices used in this grilled salmon. You can adjust them according to your own taste. In fact, there are one or two kinds of spices, and the problem is not big. These spices can be purchased at supermarkets' imported food shelves or western food seasoning stores, which are not too expensive and can be used for a long time. ** Norwegian salmon is produced in the Atlantic Ocean and is rich in unsaturated fatty acids. It is one of the highest levels of Omega 3 unsaturated fatty acids in all fish. In addition, pregnant women who eat twice a week during pregnancy will have a good brain development for their children. Because salmon has no thorns, Omega-3 unsaturated fatty acids can promote the development of children's brain and eyes, so it is also a very good meat for children. ** When buying Norwegian salmon in the supermarket, be sure to pay attention to the following points: 1) Choose bright colors. 2) The meat is firm and free of blood or scars. 3) Fresh Norwegian salmon meat is orange-red and has a fat distribution such as marble. **The returned salmon can not be eaten at one time, we have to store it in the refrigerator. But before you eat it next time, don't thaw it in the water, especially in hot water. In that case, nutrition and taste will be lost. The best method of thawing is to take it out of the freezer in advance, put it in a container, and then thaw it in the refrigerator freezer. **Because this dish, first fry the salmon, mainly to fry the aroma of spices and ingredients and the golden color of the surface of the fish. ** Salmon is very cooked, pay attention to the time of baking should not be too long. ———————————————————— Perfect match with sauces: Dill sour cream sauce Creamy dill