How to pan-fry salmon

Salmon is a favorite food of everyone. Salmon tastes delicious and is liked by many people. There are many ways to cook salmon, such as frying it or eating it raw. But many people think that salmon is difficult to process. For example, when frying salmon, some people don’t know the correct method and may not be able to remove the fishy smell. So how do you fry salmon?

300 grams of salmon, 50 grams of sweet peas, 1 green, red and yellow pepper each (sliced), 50 grams of lotus root strips, 25 grams of shallots or onions, 1 egg, and appropriate amounts of dry starch, unfried black and white sesame seeds, lemon juice, salt, pepper, honey, fish sauce, etc.

practice

1. Cut the salmon into even-sized pieces and marinate with pepper, salt, lemon juice, honey, etc. for 5 minutes to remove the light fishy smell of the salmon;

2. Crack the eggs, apply dry starch on one side of the marinated salmon, then apply egg liquid, and finally apply unfried black and white sesame seeds, and set aside;

3. Turn the induction cooker to medium heat, take the pan out, pour in a proper amount of olive oil, when the oil starts to bubble, put in the salmon, fry the side with black and white sesame seeds for 20 seconds first, wait for it to be set, then fry the other two sides until they turn golden brown and are about 90% cooked, then remove from the heat, fry for a few more seconds using the residual heat and serve on a plate;

4. Fry the sweet beans, green, red and yellow pepper slices and lotus root strips, then mix them next to the fried salmon.

Tips:

1. Choose fresh salmon. The standard of freshness is that the fish meat has bright color, firm texture, and no blood or bruises. Fresh salmon should be stored at 0℃ to 4℃. Quickly frozen salmon can be placed in an ice cube at -18℃. Before cooking, take the salmon out of the refrigerator and thaw it slowly. Do not put it in water or even use hot water to speed up the thawing process, so as not to cause a large amount of moisture loss in the fish.

2. When marinating, use fish sauce instead of soy sauce, because soy sauce will destroy the color of salmon. Use honey instead of sugar, which is nourishing and will not make you fat.

3. When frying, use olive oil instead of peanut oil, because the latter has a strong taste and will cover up the original fish aroma of the salmon. Salmon is best cooked to 90% done. If it can be cooked until the outside is cooked through while the inside remains orange-red, the taste will be very tender. Insert chopsticks into the fish meat to know the degree of doneness of the meat. Remember to use medium or low heat instead of high heat. The whole frying process should not exceed 2 minutes.