I just LOVEEEEE salmon! It's so rich in flavour! Don't let the salmon fool you by it's fat, those are healthy fats! I made an easy but MEGA delish dish, if I may say so myself ;)
I would definitely recommand to buy salmon WITH skin, this way you can make the skin nice and crispy!OOHHhh so so good! Oke scroll down to find out how I make salmon tastier then EVER ;)
I would definitely recommand to buy salmon WITH skin, this way you can make the skin nice and crispy!OOHHhh so so good! Oke scroll down to find out how I make salmon tastier then EVER ;)
Ingredients for 2 gorgeous human beings:
- 200 grams of Bimi (if you don't have it use asparagus or brocolli)
- 2 pieces of salmon (with skin please, don't forget to scrape the fish scrubs of the skin using a knife)
- some cilantro (that's coriander)
- half a red pepper (get rid of the seeds if you're scared of eating to spicy)
- 2 garlic gloves
- a chunk of ginger (finger top size)
- 3 limeleaves
* Kitchenmachine would be handy for this dish
Seasoning:
- a shot of chinese rice wine
- a shot of soy sauce
- some pepper
- 200 grams of Bimi (if you don't have it use asparagus or brocolli)
- 2 pieces of salmon (with skin please, don't forget to scrape the fish scrubs of the skin using a knife)
- some cilantro (that's coriander)
- half a red pepper (get rid of the seeds if you're scared of eating to spicy)
- 2 garlic gloves
- a chunk of ginger (finger top size)
- 3 limeleaves
* Kitchenmachine would be handy for this dish
Seasoning:
- a shot of chinese rice wine
- a shot of soy sauce
- some pepper
Start mixing the coriander (leave the steels of the coriander, it's juicy and very flavorful), garlic, ginger, red pepper and limeleaves in the kitchenmachine (you can use a knife too but I think you save a lot of time using your machine for this). Drizzle some oil (coconutoil) in your pan and add the herbal mix into it. After 30 seconds you can add the bimi. Mix it all and top it of with a bit of soy sauce at the end.
Meanwhile bake your Salmon, very important here is to bake the SKIN-side first, leave it on max fire, for 3-4 minutes or so, season the salmon with some pepper (check the skin for it to be nice and crispy) and turn it around. The secret to leave the skin crispy and when you still have to season the salmon with liquid seasoning like soy sauce and rice wine is that you add in the shot of soy sauce and chinese rice wine directly on the pan(DON'T drizzle it OVER the salmon!!), this way it will 'steam' your salmon only from the bottom leaving the crispy skin crispy! ;) When the soysauce and chinese ricewine are desolved the Salmon is ready!
THIS is what I call DELISH! MMMmmmm..
* the perfect salmon is when the colour changes from light pink from the outside to darker pink in the inside.
Meanwhile bake your Salmon, very important here is to bake the SKIN-side first, leave it on max fire, for 3-4 minutes or so, season the salmon with some pepper (check the skin for it to be nice and crispy) and turn it around. The secret to leave the skin crispy and when you still have to season the salmon with liquid seasoning like soy sauce and rice wine is that you add in the shot of soy sauce and chinese rice wine directly on the pan(DON'T drizzle it OVER the salmon!!), this way it will 'steam' your salmon only from the bottom leaving the crispy skin crispy! ;) When the soysauce and chinese ricewine are desolved the Salmon is ready!
THIS is what I call DELISH! MMMmmmm..
* the perfect salmon is when the colour changes from light pink from the outside to darker pink in the inside.
