[Pan-fried salmon with teriyaki sauce and mixed vegetables]

Overview

High-quality fresh deep-sea salmon is usually used to make sashimi and salads. But some friends still have a certain resistance to eating raw fish. So this time, I used the pan-frying method to process the salmon. This method is not complicated, and as long as the ingredients are fresh enough, even a novice in the kitchen can complete it easily. The sauce is paired with Japanese teriyaki sauce. The fresh and sweet taste complements the oily and plump salmon, which is a perfect complement to each other. Coupled with various vegetables, not only the color combination is more eye-catching, but the nutrition is also more balanced. As a main dish at a family banquet, it will definitely make you look good and be very popular~

Tags

• baking
• seafood
• common dishes
• foreign cuisine
• old man
• autumn recipes
• candlelight dinner
• bitter chrysanthemum
• cherry tomatoes
• clear water
• garlic
• japanese teriyaki sauce
• onions
• salmon
• black pepper
• carrot
• salt
• small potatoes

Ingredients

Steps

1. 1 Process the salmon first. Remove the scales and spines from the fresh salmon, wash it, and then use kitchen paper to absorb the surface moisture;

   

2. 2 Shape the salmon slightly and make a few cuts on the surface, being careful not to cut it off. It should be about 1cm deep;

   

3. 3 Coat the surface of the salmon with a little salt and black pepper and rub evenly. Gently spread evenly on the knife edge, then put it aside and let it sit for about 30 minutes;

   

4. 4 Prepare other ingredients;

   

5. 5 Peel the carrots and cut into thin strips, cut the onions into thin strips, cook the small potatoes and cut them into cubes, and slice the garlic;

   

6. 6 After the pot is hot, put the cut salmon trimmings into the pot, stir-fry over medium-low heat to remove the fat, and then scoop out the fish;

   

7. 7 Put the marinated salmon into the pot, skin side down, and fry over high heat for about 1 minute;

   

8. 8 Turn down the heat to low, use a spoon to gently turn the fish over, and fry each side for about 30 seconds until the fish changes color;

   

9. 9 Pour out excess fat from the pot, add teriyaki sauce and a little water;

   

10. 10 Bring to a boil over low heat and continue to cook until the sauce thickens, gently turning the salmon several times;

    

11. 11 Take out the salmon and put it on a plate. Pour out the teriyaki sauce and set aside;

    

12. 12 Pour the grease just poured back into the pot, add onions and garlic slices, stir-fry over low heat until the onions are transparent and fragrant;

    

13. 13 Add other vegetables and continue to stir-fry over low heat until the vegetables are mature and soft;

    

14. 14 Add freshly ground black pepper, stir-fry evenly, then turn off the heat, add washed and drained bitter chrysanthemum leaves, and mix well;

    

15. 15 Place the vegetables on a plate, place the salmon pieces on top of the vegetables, and garnish with chrysanthemum leaves. When serving, pour the teriyaki sauce over the fish.