Cooking method:
1, grilled salmon with seasonal vegetables
Ingredients: a piece of salmon (about 200g), half a carrot, half an onion, half a zucchini and half a lemon.
Seasoning: 20g of butter, 2g of salt 1/3 teaspoons, 4g of chopped black pepper 1/4 teaspoons (1g).
Salmon meat, rinse with clear water, and absorb the surface moisture with kitchen paper towels. Sprinkle salt and black pepper evenly on the surface of the fish, press lightly with your hands for a few times, squeeze lemon juice on the fish and smear evenly, and marinate for about 20 minutes. Carrots are peeled and cut into filaments, onions are peeled and zucchini is cut into filaments (these three ingredients can basically be cut into filaments with equal length and thickness).
Add butter to the pot, and melt with low heat. First, add shredded onion and stir-fry for half a minute, then add shredded carrot and stir-fry for half a minute, finally add shredded zucchini and stir-fry for half a minute, and then take out all the dishes.
Put some vegetable oil on the tin foil, first spread a layer of shredded vegetables, then put the salted salmon on the shredded vegetables, fold the tin foil, cover it, seal it all around, put it in a baking tray and put it in the middle of the oven, 180 degrees 15 minutes.