產品）：
Ocean Catch 加拿大去骨帶皮紅鮭魚片，生魚片級
Ocean Catch 加拿大無骨帶皮紅鮭魚片，生魚片級 |買9送1
準備時間： 5 分鐘烹調時間： 5 分鐘份量： 2
原料：
- 2 塊帶皮、去鱗的鮭魚片
- 煎炸用酪梨油
- 鹽
指示：
- 以中火將煎鍋預熱 3-5 分鐘（瓦斯爐 3 分鐘，電爐 5 分鐘）。
- 加入足夠的油覆蓋鍋底，約1-2湯匙。油應該閃閃發光。
- 用鹽充分調味魚皮，然後將魚的末端接觸鍋子來測試魚片。如果發出嘶嘶的嘶嘶聲，則表示鍋子已經夠熱了。把魚放在鍋子裡，永遠遠離你，這樣油就不會濺出來。
- 讓鮭魚 90% 的時間在帶皮的一側烹調。我買的鮭魚通常厚約一英寸，所以我在帶皮的一面煮5分鐘。
- 在魚的頂部撒上鹽，然後翻轉，在另一面煮 15-30 秒。
- 服務並享受！
由 Aussie Meat 發布，對於這個美妙的食譜，我們感謝 JOANNE OZUG 來自十五個抹刀的食譜，連結是https://www.fifteenspatulas.com/how-to-sear-salmon-and-get-the-skin-crispy-like-the-restaurants-do/
如何準備香煎鮭魚？
準備時間：
5分鐘
烹調時間：
5分鐘
總耗時：
10分鐘
供食用：
3人份
材料：
- 2 salmon fillets skin-on and descaled
- avocado oil for searing
- salt
製作說明：
- Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
- Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
- Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
- Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side.
- Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.
- Serve and enjoy!
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.