Grilled salmon with herbs
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 is raised, teeth are sharp, scales are small, silver gray, and orange stripes are found during spawning. Salmon meat is compact and delicious, with pink color and elasticity. Norway has the largest production of salmon and is also very famous. But the best quality salmon comes from the waters of 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, stresses freshness. According to the first-class boss and the tutor of a senior Japanese restaurant, to see whether the salmon is new or not, we should observe it from the taste, feel and color.Color: fresh salmon will have a faint flowing luster, with a moist feeling. But the salmon that is not fresh will lose its luster and its color will be dim. If you 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 gills of fresh salmon are black.Feel: fresh salmon will feel elastic to the touch. Press it down and it will slowly recover. The stale salmon feels dead and solid, and the wood is not elastic.Taste: fresh salmon will feel strong and plump in the mouth, with abundant fish oil and a sense of melting. As for the stale salmon, it will feel loose and moldy in the mouth.In addition, if you go to the wholesale market to buy the original salmon, you'd better choose the frozen fresh fish that arrived that day, because some unscrupulous sellers will put the salmon that can't be sold out that day into the cold storage, and then thaw it the next day to sell it again. After several times of thawing, the protein decomposition of the salmon is intensified, and the hygiene and quality are worrying.
Step 1 . Cut salmon into 2.5 cm thick slices.
Step 2 . Coat salmon with a little salt and pepper and marinate for 15 minutes.
Step 3 . Put 1/2 teaspoon of dry Oregon, 1 teaspoon of minced garlic, 4 tablespoons of bread bran, 3 tablespoons of minced coriander, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of lemon juice, and 3 tablespoons of olive oil into a bowl and mix well for standby.
Step 4 . Heat the pan and pour in olive oil.
Step 5 . Fry the pickled salmon until 5 mature.
Step 6 . The fried salmon is evenly coated with vanilla bread powder.
Step 7 . Preheat the oven in advance, add salmon, bake at 200 degrees for 15 minutes, and take out the code plate.
Step 8 . Cut the tomatoes into small pieces, mix them with salt, basil, black pepper, olive oil and red wine to make red wine tomatoes, and eat them with roasted salmon. You can also pour the mixed tomato sauce on the salmon, which has another refreshing flavor.
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