The most authentic way to fry salmon

The method of frying salmon is as follows:

Step one:

Sprinkle black pepper, salt and a spoonful of white wine into the washed salmon and cover it with plastic wrap for half an hour.

Step two:

Put the butter in the pot. Melt the butter completely. Don't turn it over immediately when adding salmon. When the bottom hardens, you can shovel it and turn it over again.

Step 3:

Fry the sides and top, too.

Step 4:

Wash the lime, slice it and soak it directly in water. Put the lime on the wok and decorate it with some rosemary. If you like chopped black pepper, you can sprinkle some chopped black pepper.

How to choose salmon:

The first point: look at the color.

The color of fresh salmon is orange red and pink, not pure crimson and reddish. After storage for a period of time, you will see that this color is not orange, and it may turn yellow. This is not very fresh, so it is not recommended to buy it.

The second point: look at the luster.

Fresh salmon looks moist, while stale salmon has no other luster and looks dull. You can also look at the fish scales. The surface of the fish scales is shiny, and the fish scales are intact and seamless, indicating that the salmon is very fresh.

The third point: look at flexibility.

Fresh salmon will be elastic to the touch, and it will slowly return to its original state with a light press, while stale salmon will feel inelastic and will not rebound with a light press, which means that salmon is not fresh and inelastic and may be stored for a long time.