Some fans say that the first article after I restored the update is too small and fresh ~ Hum ╭ (╯^╰) ╮ Then today I will give you a, uh, hard dish! Today's recipe was inspired by the "Man salmon" of Zhihu Dashen @ Xie Panda Jun, and adapted.
Bacon Roll Salmon Bacon Wrapped Salmon
Of course, in fact, the recipe is basically all transformed on his basis, and the steps will also mention his previous approach ~ in fact, I also want to borrow this recipe to put a very small and fresh sauce that we recently liked, and it is very suitable for neutralizing this big fish and big meat dish
raw material
Fish roll ingredients: 1 piece of salmon, 1/2 pack of bacon.
Ingredients: 1 chives, 2 tablespoons of virgin olive oil, 1 lemon.
method
1 Prepare salmon
Wash the salmon, cut it in the middle, add some black pepper to taste (salt is not needed, bacon has a salty taste), and then stack the head and tail on top of each other. Lay the bacon flat with salmon chunks in the middle.
2 volumes of salmon
Roll the bacon tightly over the salmon, then pour a little oil (anti-stick) into the pan, then put the bacon roll in the pan and fry on all sides.
3 fried fish rolls
After the bacon on all four sides is cooked, the fish is basically cooked, but the internal temperature can be measured with a thermometer, which needs to be above 140 °F (60 °C). You can then remove the fish rolls, let them cool a little, and use kitchen paper to suck up excess oil.
4 Prepare the sauce
Take only the green part of the chives and cut them into small pieces. In a blender, add the lemon crumbs, add the chives, and squeeze in the lemon juice.
5 Make the sauce well
Pour olive oil into the shallots, add a little salt, and blend them all to make the sauce (if it's still too thick you can add a little water, but I personally don't think you need it).
6 Enjoy!
Cut the fish rolls open and dip them in the shallot sauce to eat them
Changes to the original recipe
1. In Xie Pandajun's recipe, the sauce is made directly from the oil left over from the fried bacon, plus olive oil and balsamic vinegar. However, for me, bacon oil left a little stir-fry is also acceptable, let me directly use lard as a dip I feel that accept incompetence == and salmon is suitable for a sauce with higher acidity, balsamic vinegar + bacon oil the acidity is still not enough. So here is a relatively refreshing, highly acidic and color can be matched with the chives sauce, this sauce can be used in Western Chinese (and the method is actually inspired by Chinese chefs). If you use it in Chinese cuisine, such as making some dipping sauce for boiled chicken, fry some pepper oil instead of olive oil, and then add chives and sesame seeds to stir well, the taste is more fragrant.
2. The original recipe was later sprinkled with crushed cheese, but I personally think that the cheese he served is not suitable for fish, and it feels a little tired after making it at the time, thinking that if you want to add cheese, you can also accept incompetence (so maybe this is why he calls this "manly salmon", as a soft girl or too much acceptance of incompetence). However, if you really like cheese, lay a layer of mozzarella cheese before slicing and bake it in the oven at 350°F (175°C) for about 3-5 minutes until the cheese melts, and then slice it again.
Tips
1. The bacon must be rolled tightly, and the salmon should be narrow and long, so that it will not fall apart after frying.
2. Bacon frying should not be too hot, easy to burn. Salmon reaching 140°F is safe to eat at. (Really!) Never tell me again that salmon is delicious when eaten raw and why do you have to cook it!! Sashimi Grade salmon that is not raw cannot be eaten raw!! Ordinary salmon is safe to cook!! ）
3. The sauce can also be changed to other sauces you like, but remember to have sour ingredients, lemon or lime and the like, very compatible with salmon, if you really want to use bacon lard as a dipping sauce, you must try I will not stop you ==
Think about bacon and salmon, meat + fish is really a proper combination of hard dishes, and this practice salmon is generally not overcooked. But in fact, I personally feel greasy (even my "man" feels a little greasy), and the taste of bacon is a bit grabby salmon, so in the salmon method, I personally prefer to fry directly, add some salt and black pepper, fry the skin crispy meat tender, squeeze a little lemon juice is the best. Or make the recipe given to you by Sister Dafang before the low temperature slow grilled salmon (reply to [104] view), it is also very tender. Of course, if you're "manly" enough or are working on the Keto Diet, this recipe is simply designed for you!
I wish you all a happy meal ~ if you want to see more fish, you can reply directly to [fish]!