Materials:

Black olive: 50g cherry tomato: 100g potato: 500g sugar: 1 teaspoon salt: 3g black pepper: 2g salmon steak: 4 slices olive oil: 4 tablespoons lemon: 2 tarragon: 3 branchlets fennel heads: 2.

Features:

Bieyang freshness

Steps:

1. Juice lemon pulp; Cut black olives and cherry tomatoes in half; Small potatoes are cut into pieces; Shred the fennel head, and chop the upper leaves for later use.

2. Mix the white sugar, salt and chopped black pepper together and coat them on the washed salmon steak. Put the salmon in a container with a lid, cover it and put it in the refrigerator. Marinate for 3 hours.

3. Take a clean bowl, pour in 3 tablespoons olive oil and all lemon juice, then add tarragon branches and stir well. You can use a little salt and chopped black pepper to make the sauce.

4. Take another large salad bowl, add shredded fennel, black olives and cherry tomatoes, then pour in one third of the sauce and stir well together. Put enough water in the boiling pot. After the water is boiled, put the small potato pieces into the pot and cook until they are soft. Take it out and drain it. Put it in a large bowl, then pour in the remaining sauce and stir well.

5. Heat a pot on medium heat, pour in the remaining olive oil, and fry the marinated salmon steak: fry for 2 minutes on each side to reach the perfect half-cooked degree (if the frying time is longer, the fish will be fully cooked). Put the fried fish on a plate, eat it with potato salad and tomato salad, and sprinkle fennel leaves on it.