請益煎鮭魚的調味方式
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在煎鮭魚之前,撒上適量的鹽和胡椒,均勻地覆蓋在魚的表面。這有助於提升食材的自然風味。
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最簡單 鹽巴胡椒處理
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可以油封鮭魚或者是用舒肥的方式催熟魚肉
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感覺用橄欖油加鹽就很不錯了
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抹鹽後放一下 擦乾水分之後再煎 出鍋之後擠檸檬汁就很好吃了
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先加鹽 胡椒馬上下鍋煎 最後起鍋灑檸檬汁就好了
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鮭魚一律清蒸 或是生魚片
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兩面煎至金黃.椒鹽.檸檬最後擠
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玫瑰鹽 不用下油 直接乾煎 最後灑一點玫瑰鹽
就很好吃了 -
灑鹽,加檸檬
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鮭魚的兩面抹上鹽巴調味,冷鍋時直接放入鮭魚再開火,大火煎至魚肉上色後,翻面續煎,並在鍋中倒入米酒水,蓋上鍋蓋轉小火,悶煮2~3分鐘
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鹽巴其實就夠了 我頂多會加個薑片
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撒鹽 黑胡椒粒
簡簡單單就很好吃了 -
加胡椒鹽就夠香了
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我通常都加一點胡椒鹽來調味
主要還是想吃到食材本身 -
撒點鹽 奶油配胡椒
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奶油搭醬油 會有意想不到的驚喜
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我選擇單純兩面抹點鹽
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鹽 黑胡椒 奶油 煎肉類超萬用
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錫箔紙 丟奶油 鹽 胡椒 蒜 和一兩片檸檬和香草 丟進去考 在最後刷蜂蜜然後大火烤個三分
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