What is the meat of salmon eaten and its skin for?

Cold salad: Ingredients: Salmon skin, cucumber, carrot, coriander, peanuts Preparation Wash and shred cucumbers, shred carrots, wash and cut coriander; Put the peanuts on a flat plate, put a little oil and mix evenly, and put them in the microwave on high heat for three minutes. Scrape off the scales of the salmon skin, wash it and cut it into strips, and boil it quickly with boiling water (control it within 15-18 seconds to avoid the gum dissolution in the fish skin and become sticky) Mix all kinds of raw materials and salmon skin, add a little salt and sesame oil and mix well.

The crispness of the fish skin, the crispiness of the peanuts, and the crispness of the cucumber shreds, the more you eat, the better it tastes.

Orange crispy fried salmon "Ingredients" salmon section "Ingredients" orange juice, dark soy sauce, sugar, green onion, ginger, white wine, cooking oil, dry starch "Method" 1Wash the salmon, dry it and cut it into thick slices; Add a pinch of white wine, salt and marinate for 15 minutes; Wipe off the water and pat the starch dry on both sides for later use; 2.Put a little cooking oil in a small pot and heat it, then stir-fry the green onion and ginger slices until fragrant; Add white wine, dark soy sauce, sugar, orange juice, boil and keep warm; 3.

At the same time, heat a little oil in a frying pan, add the salmon pieces and fry over low heat until golden brown on both sides; (Preferably with a little bright red in the middle) 4Immediately dip the fried hot salmon pieces into the hot sauce in step 2, soak for 1 minute (to maintain the crispy texture) remove and serve.

Actually, salmon skin is useless, the scales are small and numerous, and removing the fish scales is annoying, and it messes up the kitchen, and the fish skin is very fishy, and it is difficult to eat.

Detailed introduction to the practice of stuffed salmon Cuisine and efficacy: Cantonese cuisine.

Stuffed salmon production materials: Ingredients: Norwegian salmon Ingredients: stuffed skin.

Seasoning: Sesame sauce (sesame paste, lemon juice, Maggi umami juice, monosodium glutamate, salt, balsamic vinegar, sesame paste, sesame oil) Teach you how to make stuffed salmon with skin and how to make stuffed salmon delicious 1. Cut the salmon into thin slices and cut the stuffed skin into shreds. 2. Wrap the salmon slices and stuff the skin into a roll.

The skin of salmon is edible. The skin of the fish is too hard to eat raw, so if you want to eat it, you have to soak it in vinegar, and when it is soaked up, you can eat it. You can also pan-fry salmon skin, etc.

Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, prevent and treat cardiovascular diseases, and two meals a week can reduce the probability of death from heart disease by one-third.

1. The skin of closed high salmon can be eaten.

2. In daily life, the salmon that most people eat is mainly eaten raw by ear steak, so the fish skin is removed.

3. Because its taste is worse when eaten raw than sashimi, but the salmon sedan hular skin can be eaten, and its nutritional value is not much worse than that of fish.

Salmon skin can be fried and eaten as follows:Ingredients: 200g salmon skin, 10g garlic powder, 20g crispy fried powder, less salt, appropriate amount of cooking wine, less pepper.

1. Wash the salmon skin and remove the scales and cut it into palatable pieces.

2. Marinate the salmon skin in cooking wine, salt, garlic powder, pepper and crispy fried powder for about 20 minutes.

3. Add a few drops of olive oil and mix well to make it more crispy.

4. Add oil to the hot pan, after the oil is hot, put it in the pan and fry it, and it can be out of the pan when it is golden brown.

5. Serve with tomato sauce, chili powder and other dipping sauces according to taste.