How to fry salmon. How to fry so

Meat salmon is a storehouse of vitamins, useful substances and trace elements. It is very useful, has a unique taste that is hard to confuse with another fish, and also does not have an unpleasant smell, for which we do not like to mess around in the kitchen with fish. The dish of salmon will be appropriate on the festive table, as well as if possible, at least once in your weekly diet should be present. In addition to all the most advantages, salmon is easy to prepare. A simple and tasty recipe is presented below.

Before laying out salmon in the pan, separate the meat from the bones. It is easy to do so, since there are almost no bones in this fish, and those that are connected to the ridge, which markedly facilitates the process of extracting them outward. It is not necessary to clean the skin, as it serves as a "protective layer" and retains so useful fish oil in meat, thereby preventing it from drying.

Cut the cleaned meat on a 2-3-cm pilot. Space, pepper. Wrap in meat any of the spices for fish. It will give her an appetizing aroma. Optionally, you can add a mixture of Italian herbs, oregano, crushed garlic.

Be sure to use fresh lemon juice in salmon cooking. Or before burning, sprinkle pieces abundantly, or during meals, when it is ready. Some add lemon juice into preheated olive oil right in the pan.

When the preparatory stage is over, pour olive oil into a frying pan, heal. By the way, the meat of salmon before frying is also better lubricated with oil. This is a kind of "reinsurance", which pursues the goal - to prevent adhesion of pieces to the frying surface.

Lay the skin of the servo to the skin down. It is from this side that they need to do it best to appear seductive golden crust. Keep meat on the heat in this position for about 7 minutes.

The "facial" part must be weakly roasted. Purely symbolically hold it on fire 2 minutes so that the meat lost its brightly pronounced orange color and it became pale pink.

Cover the lid frying pan and let me stand for another 5 minutes. At the expiration of this time, call everyone to the table. Dish is ready!

The frying on the grill frying pan is straightened from the cooking process on a regular skillet, so remember several rules:

in no case do not pour oil into it (its design implies a completely different principle of preparation);
it is better to fry a whole piece of fish with bones;
eriprate the fish evenly on both sides and the same amount of time, because the "facial" part is fried, and not a skin (it remains on the sides).

Each hostess is preparing for his own prescription and hardly wants to "take off" from someone else. But above to your attention is not a specific recipe, but some generalized recommendations, the observance of which is a guarantee of the flewing fish dish. Although so that salmon failed, you need to try to "try" well, as its meat is one of the lightest and unassuming cooking.

How to fry so

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