Want to learn an easy way to make one of the most delicious fish? This recipe gives you the tools to make a gorgeous, succulent Salmon to accompany your favorite side dish!
Some foods have the effect of improving brain function and memory.
Salmon is one of them, and it is delicious as well. Everyone knows that fish is low-fat and high-protein health food.
Salmon is a different kind of meat: It contains 30% fat, but most of these fats are beneficial to the human body, such as omega-3 fatty acids, which has a crucial influence on function.
Other fish have higher levels of these healthy fats, but only in the liver. The organs of fish, however, are not traditionally served, and have been abandoned by the food industry are used to extract fish oil.
The problem is that the liver is a detoxifying organ and, accumulates some toxins. Fish oil may pose health risks, so the best source of omega-3 fatty acids is fish meat.
There are many ways to eat salmon, and the simplest and most delicious way to eat it, in my opinion, is to eat it with soy sauce and Wasabi.
However, whether or not the salmon in the supermarkets are in line with raw food standards is not certain.
Salmon may be exposed to pathogens (such as Listeria monocytogenes) at various stages of preparation, such as deboning, cutting, packaging, preservation, and display sales.
Contamination of the meats with these germs cannot simply be removed by simple washing.
For people who have a weaker immune system such as older individuals and toddlers, it is best to eat salmon that has been cooked.
So today, we are going to introduce you to a wonderful pan-fried salmon steak!
It maximizes the succulent taste of the salmon itself, killing off the germs and still remaining a source of healthy fats and proteins.
Also, it sears the surface of the steaks through high temperatures, allowing it to form a layer of crispy skin which gives it an astounding little crunch, while still remaining soft and moist in the meat.
Let’s talk about the ingredients first:
- 1) The salmon steak, preferably with a skin, becomes crispy and delicious after being fried. The most important thing is that the skin, during the frying process, can protect the fish and avoid excessive heat. Without the protection of the fish skin, it is easy to lose moisture during the process of frying. So take your time and look for a perfect salmon steak, as this is the star of your dish!
- 2) A pinch of ground Black Pepper and Salt
- 4) About 2 Tbsp of Olive oil
- 5) About 2 Tbsp of Peanut oil
- 6) A side dish. Here is a chilled broad bean. In this dish, they are softened in cold water, peeled, boiled in salt water to your desired softness, and then removed and put into a cold or ice water bath. The formulation ratio is 7 grams of salt per kilogram of water.
Preparation of fish:
Step 1) First, use a utensil, such as a knife, to scrape off the scales on the skin if there are any, and rinse the fish in cold water.
During the washing process, use the palm of your hand to support the fish to avoid it breaking apart. The residual moisture on the surface of the fish will prolong the cooking time, so it must be patted dry with a paper towel.
If the fish steak is long (like a portion from the middle part of the filet), it is a good idea to trim the ends with a knife so that it is easier to hold and turn it when frying without falling apart.
Step 2: Check the fish with your fingers to see if there is residual fish bone. If any, use tweezers or other picking tools to remove them. Fish bones do not break and are very sharp, so it is very dangerous to eat them.
Step 3: Use a sharp knife, score the skin every 1 cm about 1 cm deep. This keeps the fish skin from becoming deformed during the frying process, and helps it cook evenly.
Step 4: Now it’s time to season our fish. Sprinkle salt and ground black pepper on the surface of the fish. Use a generous amount of salt and ground black pepper, as some of it will fall off during the frying process.
Step 5: Drizzle some olive oil and rub evenly on the surface of the fish. The oil speeds up the cooking process, and it stops the moisture from leaving the inside the fish.
Rub some of the salt and black pepper into the cut of the fish skin for better flavor.
Step 6: Prepare your non-stick pan. After preheating for 90 seconds, pour approximately 2 tablespoons of peanut oil into the pan:
Step 7: Lay the steak down away from you, so as to not splash oil, and be careful to make sure the fish skin is facing down when you start.
Although the surface of fish has been wiped dry, some of the water from the fish will be expelled; and when water meats hot oil, it splashes. You can cover the pan to keep the mess to a minimum.
This lid is actually a thin metal mesh where water vapor can be evaporated, but the oil stays in the pan. This also keeps the fish from over-cooking, as it will not steam the fish.
Step 8: During the frying process, carefully observe the side of the fish, and the color of the fish will become a little lighter in color.
When the lighter color exceeds 2/3 of the thickness of the fish, it can be turned over. After turning, fry until the fish is golden and crispy on all sides.
It should begin to look like this:
Finished! After the fish is finished and plated, it is best to enjoy it as soon as possible. Otherwise, the water inside the steak will penetrate the surface and the originally crispy skin will become soft again.