Nailing the Perfect Pan-fried Salmon 完美的香煎鮭魚

I used to hate salmon, I still do most of the time.

其實我從來沒有喜歡過鮭魚。

But I have this thing for keep trying different ways to make food I dislike till I learn to like it, plus salmon is super healthy. I’m starting to like salmon more and realized the reason why I disliked it was mainly because the way it was cooked.

可是我這個人就是犯賤,越不喜歡的食物我越想多方嘗試,不同的做法,不同的調味直到我找到我喜歡的方式。還有,鮭魚的營養價值無可比擬,我想要變聰明,多吃一點可能不錯。

我慢慢地喜歡上鮭魚,因為我發現我之前不喜歡的主要原因都是他們的做法。

The seasoning of the salmon I used to have never incorporate with the taste of the salmon fat, which is the part I dislike.

之前吃過的鮭魚調味方式都無法蓋過我最不愛的鮭魚油脂味。

After learning all the flavors that I enjoy with Salmon, it’s time to nail the perfect texture. Recent culinary goal: master the perfect crispy skinned salmon with the center still pink, moist and juicy.

在找到自己喜歡調味而且有把握之後,開始練習怎麼把食物煮到完美的熟度。

最近的練習對象是鮭魚,要達到的目標是: 金黃酥脆的表皮,中間仍然呈現鮮嫩的粉紅色,多汁又入口即化。

 

I’m taking my time with my salmon cooking as I’m not too confident with it yet. Pat the salmon dry. In a hot pan with a teaspoon of olive oil, skin side down I set the salmon down in the center and turn the heat to medium low. After it seems to have turned pink half way and the fish doesn’t stick to the pan at all, flip the salmon and continue cooking it for about 10 mins.

我對煎鮭魚還是沒有什麼太大的把握,所以我慢慢地煎。先把鮭魚擦乾。熱鍋後,倒入約一小匙的橄欖油,皮向下把鮭魚放在鍋子中間用中小火開始煎。直到從側面看起來熟透的粉紅色已經延伸到中間時翻面繼續煎約10分鐘。期間千萬不要翻動魚,不然皮可能會被破壞。酥脆的魚皮會自動不黏鍋,滑動鍋子魚就會跟著移動。

Successfully achieved my goal today. YUM!

今天目標達成! ❤

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