Low-calorie delicacy, preferred in autumn, salmon is the best to do

With the arrival of autumn, the fat salmon is quietly beginning to market. Salmon, also known as salmon, is named after its foreign name that resembles "salmon".

Salmon are migratory fish that are born from rivers and streams and grow in the ocean. As an adult, they migrate again, crossing waterfalls and against the current, returning to the former rivers and streams to lay their eggs and then die. The salmon that is born repeats this process again, and the cycle goes on and on.

Autumn is the best time for the weak to supplement, with fish supplementation, not only delicious taste, high nutritional value, rich in high-quality protein, the human body absorption rate is very high, but the content of fat is very low, and rich in fatty acids, but also lower blood sugar, heart protection.

Today, I would like to recommend a few salmon recipes to you. Hurry up and collect it!

Grilled salmon with orange in honey sauce

ingredient

500g salmon steak

90 g honey

1 blood orange

1 orange

1 cumin

2 lemons

60 ml olive oil

10 g Tarragon

10 g parsley

salt

black pepper

1. Preheat oven to 150 degrees. To make the sauce: Squeeze the lemon out of the juice in a small bowl and then add honey and olive oil to mix. Season with plenty of salt and black pepper.

2. Slice the remaining lemon, orange and blood orange slices. Remove fennel leaves and set aside while serving. Remove the core of the fennel root and cut into thin slices.

3. Spread twice as wide baking paper in the baking dish so that the baking paper can be folded down from both sides. Place sliced lemon, orange, blood orange and fennel on the bottom of the baking sheet. Dried salmon, marinated in plenty of salt on both sides, placed in a baking dish, poured with sauce and topped with tarragon and parsley. Cover the salmon with baking paper to form a paper bag. Bake in the oven for about 30 minutes, at which point the salmon should be freshly cooked but still juicy.

4. Before multiplying the plate, use a fork to form the salmon harpoon into small pieces. Decorated with fennel leaves, parsley and tarragon.

Teriyaki salmon

2 shallots

100 ml vegetable stock

100 ml dark soy sauce

15 ml Japanese sweet rice wine (Mirin)

1 tablespoon honey

2 salmon steaks

Pepper

1. Chop the green onion leaves.

2. Add vegetable stock, soy sauce, Japanese sweet rice wine and honey to the pot and bring to a boil over medium or high heat. Continue cooking for 10-15 minutes until the broth is halved to make teriyaki sauce.

3. Preheat oven to 180°C. Place the salmon in a heat-resistant frying pan, brush the sauce, spread well on all sides, and bake in a preheated oven for 10-12 minutes. Remove from oven and place on plate. Serve to taste with green onions and pepper.

Sour cherry grilled salmon

400 g tart cherries

50 g parsley

100 ml olive oil

80 g honey

1. Preheat oven to 150oC. Season the salmon steak with salt on both sides. Pit the cherries and cut in half. Finely chop the parsley and pour into a bowl. In a bowl, rub out the crust of half a lemon and squeeze out the juice, add olive oil, sprinkle salt and pepper, mix and stir. The parsley sauce is prepared and set aside.

2. Pour in another bowl of honey and remaining olive oil and squeeze in the remaining lemon juice. Season with salt and pepper and set aside.

3. Place the salmon in a deep-bottomed baking dish lined with baking paper. Spread the tart cherries on the surface, pour in the honey marinade and cover evenly. Roll up and fold the baking sheet paper to ensure that the sauce is locked. Bake at 150oC for 30 minutes until cooked. Serve salmon with parsley sauce.

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(Editor: Gu Yan)