Fried salmon in simple butter

I like grilled salmon, but even though I seem to make salmon salad every week for so many years, I still feel anxious about meat. Recently, however, I started frying fish slices in a pan, which I started cooking for Andy's mother at my father-in-law hospice.

Different parts of salmon have different eating methods. It should be noted that if you eat raw, you must choose fresh or chilled salmon.

The middle section and belly of salmon: this part of the fish has a high fat content and is evenly distributed. From the appearance, the fish is red in flesh and white in fat, showing a beautiful orange color with oily luster of fat. The fish is very tender, and the rich oil brings a wonderful taste that melts in the mouth.

I usually only make enough dishes for her, so simple frying feels very simple - I don't have to wait for the oven to heat to 400 ° F. all I really need is to put a little butter, some salt and pepper in the pot, and finally sprinkle fresh leek or tarragon to make it taste good.

Best of all, butter frying technology reliably produces gorgeous paint, which gives me more control over frying factors. You can look at the side of the fish and see a row of cooked meat climbing up from the side. You can touch the top of the fish fillet with your fingers to determine whether it is cooked. You want it to feel strong, but not hard, and there are no wrinkles on it I don't want to write instructions in recipe format, because I think it will make it look like a recipe with capital letter R, so here's its main point:

Fried salmon with butter: add 2 tablespoons of salt free butter to a thick frying pan (I like cast iron) and heat at medium high temperature. Add the skin to the salmon fillet (this one is 3 / 4 pound) with the meat side down, and then fry until the cooked meat appears in one-third of the side of the fillet. Turn over the filet mignon and cook for another 2-3 minutes (because the skin is fat, it will splash a lot) until the top of the meat feels hard, but it won't be as hard as a stone. Move to the cutting board. Then you can sprinkle fresh tarragon or leek or

Do what I did last week: I sliced the butter fried salmon into our favorite Brussels bowl. (I skipped the braised drizzle, just roasted Brussels sprouts with a tablespoon of miso sauce and two tablespoons of olive oil), and then served with a spicy mayonnaise (3 tablespoons mayonnaise and 2 teaspoons Shirley tea)

Last time when I travel to Turkey, I also tried some famous seafood restaurants here. Actually, as a Europe and seaside country, the seafood cooking skills of these restaurants are quite featured. The seafood there has a local speciality.

I had a lunch in chef bros once time. It locates in Gaziosmanpaşa, Borazan Sk. No:2, Ankara 06530 Türkiye. The salman here cooked with a special herbs(maybe), so it had a unique favour, both taste and smell.

Salmon is proved to be a healthy food for children and adults. Salmon is rich in protein, vitamins A, B, E, zinc, selenium, copper, manganese and other minerals in the form of enzymes related to immune function, and its nutritional value is very high. Salmon is also rich in unsaturated fatty acids, which can improve the activity of brain cells and increase high-density lipoprotein cholesterol, thereby preventing cardiovascular disease. The ratio of vitamin E to polyunsaturated fatty acids in salmon is as high as 0.73, which shows its high nutritional value and balanced nutritional distribution.