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.
Step 2 steam salmon
Ingredients: 1 slice of fresh salmon and 2 slices of lemon.
Seasoning: freshly ground black pepper and salt.
The salmon is ready, and the skin is sliced, so you can keep it for frying. Put the fish on a plate, sprinkle some salt on the fish, grind some pepper and rub it evenly with your hands. Put it in a steamer and steam it over high fire. It takes about ten minutes after the water boils. Steam until the fish changes color. Take it out and squeeze it with lemon juice. It smells good. To use the rice cooker, just put the rice cooker into its own steamer, put water into the rice cooker, cover the lid and press the cooking button. Also ten minutes after the steam comes out.
3. Salmon spinach roll
Ingredients: a piece of spinach cake, some smoked salmon, some lettuce/assorted vegetables.
Seasoning: some French mustard sauce.
Put the spinach cake in the pot and heat it on both sides for one minute (without oil)/heat it in the microwave oven, add lettuce, mustard sauce and smoked salmon slices, roll it up, and everything will be halved.
4, egg nest salmon
Ingredients: 5 eggs, smoked salmon, half a potato, half an onion, half a tomato and 4 lettuce leaves.
Seasoning: egg yolk salad dressing, a little salt.
Cook the eggs, shell them, and dig out the yolk. Chop lettuce and dice tomatoes; Peeling potatoes, cutting into pieces, cooking, pressing into mashed potatoes, and chopping onions into mashed onions; Egg yolk paste, smoked salmon diced; Add the egg Huang Rong, mashed potatoes and onion to the salad dressing and stir well. Then add smoked salmon and stir well. Season with salt. Then dig the ball with an ice cream digger and put it into the cut protein recess; Put lettuce slices in the middle of the plate and diced tomatoes in the middle. Then put half an egg in order.