Pan fried salmon and vegetables with salsa Verde
Serving size: 4 personsThe content is only for reference and can be changed at any time. Vegetables can be added according to their favorite color and taste.
Step 1 . Preheat the oven or electric oven to 400F (200C) first. Wash all the vegetables and peel the carrots. Bring a pot to hot water and cook the baby carrots, fennel, carrots, sweet beans, and asparagus together until they are half cooked.
Step 2 . After taking the vegetables out of the pot, cut them into small pieces with the same shape. Sprinkle salt, black pepper, olive oil, musk, and garlic slices. Mix well and place in the oven (or electric oven) for 8-10 minutes. Then take out the oven.
Step 3 . Sauce making part: Take out a blender and add cilantro, parsley, anchovies, donkey trotters, lemon juice, lemon peel, olive oil, garlic all into a paste and taste.
Step 4 . Take a flat bottomed pan and add oil. Fry the salmon over medium high heat until the surface is crisp for 4-5 minutes. Then flip it over and fry for another 4-5 minutes before leaving the pan.
Step 5 . Start another pan and melt the butter. Pour the vegetables into the pan and add dry white wine. Let the wine soak in the vegetables. Slightly heat up the vegetables and remove them from the pot.
Step 6 . Decoration: Put vegetables underneath and fish chunks on top. Then add coriander leaves, parsley leaves, basil leaves, dill, and donkey hoof grass as decorations. Place the prepared sauce next to it.
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