Pan fried salmon with lemon mashed potato
Chinese people always prefer to eat raw salmon. In fact, after pickling, the taste of fried salmon can be brought out. Abandon the traditional lemon juice seasoning and use the sweet and sour black vinegar to make the fried salmon completely free of greasiness. It is more suitable for us in winter.1. salmon is easy to scatter after frying. Be careful when turning over to avoid scattering of fish2. lemon mashed potatoes are made in microwave oven, which will be uploaded later
Step 1 . Leave a small amount of leaves on the mini carrot, peel it, remove the leaves on the small red radish, and slice it thinly
Step 2 . 1 piece of frozen salmon
Step 3 . Cut off all four sides and grow into a square shape
Step 4 . Add bell pepper spices and barbecue spices, marinate for 30 minutes
Step 5 . Boil the potatoes until cooked, press them into a paste, mix in salt, mustard, black pepper, and a little lemon peel, mix well, pinch into a ball, and place on a plate
Step 6 . Once all the butter in the pot has melted, shake the pan evenly and add mini carrots. Fry for 1 minute and flip over
Step 7 . When the carrots are turned over, add salmon at the same time,
Step 8 . Fry salmon on each side for 30 seconds, then shake off the washed bitters, add salt, black pepper, olive oil, mix well, and serve with salmon and carrots. Drizzle with Italian blackcurrant juice and serve
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