Recommend several simple cooking methods for salmon. Three sashimi (sashimi) Three sashimi (sashimi) One: Ingredients: 250 grams of fresh salmon fillets and appropriate amount of white radish. Accessories: green mustard sauce, Japanese swastika sauce (or American soy sauce), cucumber 1 segment. Practice: 1. The white radish is cut into filaments and placed on one side of the plate, and the cucumber is cut into pieces with a thickness of 1 cm for use. 2. Cut the salmon fillets into 4 thick slices, put them on ice and put them on a plate. 3. Cut some thin slices and put them in the shape of flowers. 4. Put the cucumber in a dish, make the green mustard sauce into a cone, put it on the cucumber, and stick a small hole with a toothpick to make it look like a strawberry. 5. Eat with a plate of soy sauce and dip in the right amount of green mustard. Features: Three sashimi (sashimi) is bright in color, enlightening and airy. Second, the method is: eviscerate the fish skin, cut it into 0.5 cm thick fillets, each with about 20g, each with 8 pieces, about 65,438+050g, and arrange it neatly on the plate (the bottom of the plate can be covered with shaved ice, and then put each piece in order), and put it in the quick-freezing room of the refrigerator. Three sashimi (sashimi) Three: Ingredients: mustard salad dressing 30g, lettuce proper amount, salmon sashimi 200g, a little soy sauce, a little white wine and a little sesame oil. How to make it: First, cut the salmon into blocks of appropriate size, and then add white wine, soy sauce and sesame oil to the salad dressing. Before eating, put the lettuce on a plate to make the bottom, then put the salmon on it and pour the seasoning. You can also dip salmon in seasoning before eating. In this way, you can directly taste the delicious salmon and feel the softness of the fillets after entering. Eat two fish at a time (head and tail sashimi, soup or porridge) 1. Sashimi: Bleeding live fish, cutting meat, taking ribs, cutting them into thin or diamond-shaped thick slices, putting ice cubes at the bottom, putting plates on the ice cubes in the fish fillet shop, and matching them with American soy sauce, Jomo, lemon slices, etc. Fresh, tender, sweet, refreshing, no fishy, no thorns. 2. Raw boiled fish bone soup: the pot is filled with stock, fish bones, head and tail, ginger slices and garlic slices are added, then cabbage and tofu are added and boiled until the soup is boiling, and then the pot is taken out immediately. This soup is delicious and fragrant. 3. Raw rolled fish bone porridge: white rice porridge for use. Fry the fish head and colored bones until they are 70% cooked, pour in a little cooking wine, then pour in broth, add porridge, and cook until the porridge boils. Immediately take out the pot and add a little pepper and celery. The porridge is delicious, and the fish rhyme ileum. Boiled salmon ingredients: salmon. Accessories: vegetables, vermicelli (soaked in water), Chili noodles, lemon. Seasoning: salt, onion, ginger, garlic, egg white, starch, bean paste, pepper powder, chicken essence, cooking oil and water. Practice: 1. Slice salmon, add egg white, starch and lemon juice and mix well; 2. Set fire to the pot and pour oil. When the oil is hot, add onion, ginger, garlic, bean paste, water, salt and chicken essence. After boiling, add vegetables, cook them, take them out and put them on a plate. 3. Add salmon and cook slightly, remove and plate; Add pepper and onion; 4. Pour oil in a pot. When the oil is hot, pour it on the salmon. Steamed salmon Steamed salmon (1) Ingredients: salmon 1 kg or so. Ingredients: shredded bamboo shoots, shredded mushrooms, shredded ham, shredded ginger and shredded onion. Seasoning: refined salt, monosodium glutamate, pepper, cooking wine, Shaoxing old wine. Practice: the rainbow trout is slaughtered and cleaned, and the fish pond is put with seasoning and shredded, put on a plate, steamed in a drawer and poured with water. Steamed salmon (2) Ingredients: salmon fish 2.5 kg. Ingredients: water-soaked mushrooms, winter bamboo shoots, Jinhua ham, pig fat, pig oil, chicken soup, salt, monosodium glutamate, sugar, cooked lard, cooking wine, onion and ginger. Practice: 1. Scrape the fish clean, scald it with boiling water, scrape off the scales, put on a cross knife and marinate it with salt and monosodium glutamate for a while. 2. Cut the outer edges of winter bamboo shoots, Jinhua ham and fat with a knife and cut into pieces. Blanch mushrooms and winter bamboo shoots with boiling water and wash them. 3. Put salted fish in a dish, sprinkle cooking wine, salt and sugar on it evenly, then put fat slices, ham slices, mushrooms and winter bamboo shoots on the fish in turn, put onion slices and ginger slices above and below the fish respectively, pour cooked lard, add fish soup into the fish dish, then cover the fish with pig's net oil, put them in a drawer and steam them for 10 minute, then take them out. Cooking method of steamed salmon (3): Open 1.5kg salmon, wash it, cut one knife inside and outside the fish, apply a layer of refined salt on the back of the fish, set it with chopsticks to dry the water for later use, evenly put the seasoning on the fish, and steam it with high fire for 1 min to 1.5 min. Seasoning: shredded onion, shredded ginger, shredded pepper, refined salt and sesame oil. Fried salmon ingredients: salmon, chives. Seasoning: soy sauce, mustard. Practice: 1. Slice fresh salmon and shred onion for later use. 2. Wrap shredded shallots in fish fillets, make salmon rolls and put them on a plate. Dip a little soy sauce and mustard when eating. Kung Pao Salmon Ingredients: Peanut, Salmon, Green Pepper, Red Pepper and Onion. Practice: 1, fry the salmon (cut the salmon into small cubes) and pick it up. 2, from the oil pan, put the watercress hot sauce and onion ginger into the oil and stir fry. Add green pepper, red pepper and onion, stir-fry until 70% done, add fried salmon and a little cooking wine. Stir-fry with salt and sugar according to your own taste. Stir-fried diced fish 1. Cut the salmon into small cubes (don't cut the cubes too small to avoid loosening the fish when frying), and cut the vetiver and mushrooms into cubes. 2. Put the wok on the fire, add a proper amount of salad oil, and after 70% heat, pour the diced fish into the wok for a while and then take it out. 3. Pour a little salad oil into the wok. When the oil is hot, add onion, ginger, minced garlic, diced fish, carrots, mushrooms and salt and stir-fry for two minutes. Finally, thicken with a little monosodium glutamate and serve. Braised Salmon Braised Salmon (1): 1. Wash the fish, scale it, dry it, lay it flat on the chopping board, and cut it into pieces with a thickness of 2 cm. The throwing surface is horseshoe-shaped. 2. Use a flat-bottomed non-stick pan, fry on both sides, and take it out to dry. Fish skin is not fried. 3. Change a large wok, add cooking oil and chopped green onion, stir fry, and add ginger, rice vinegar, pepper and sugar (in large quantities). I usually use 5 spoonfuls of salt, cooking wine, soy sauce and water, and insist on tasting it at least five times. 4, slowly put the fried fish into the juice, fire, and then slow fire (the same is true in Canada). Estimate 15 minutes, and finally cease fire according to the amount of juice. Braised salmon (2): 1 Cut the fish into pieces, add salt and marinate in soy sauce for a while. 2 Prepare pepper, garlic and ginger, oil them, put the fish pieces into the pot, and add pepper, garlic and ginger when the color changes. Add a little water and stew for a while to make it tasty. The water is almost dry, let's get out of the pot. Fish bone soup The bones, spine and fish head of salmon can also be added with fish skin, shredded ginger, scallion and pepper, and the soup is delicious. Note that the soup tastes more delicious without oil. Soak garlic fillets and salmon fillets in hot water at 80℃ 10 second, then mix with garlic and serve. Shred cold fish fillet, add onion, shredded red pepper, garlic, salt, seasoning, sesame oil, a little mustard and fresh soy sauce, and mix well to serve. Original flavor, sweet and refreshing. Cook 3-4 salmon heads, chop them quickly until they are half cooked, pour in a little cooking wine, pour in broth, add cabbage and ginger slices after boiling, thicken them, add red pepper slices and onion slices, and serve after boiling. Light and fishy, fresh and pleasant. There are three ways to roast salmon: whole roast, sliced roast and tin foil roast. The overall baking looks good, the slice baking tastes best, and the tin foil baking is the most imaginative. Full baking is the most primitive method. Add cumin and Chili noodles when baking, which tastes a bit like barbecue in Xinjiang. In this roasting method, the skin of fish is the best, and the taste is thick and crisp, while the fish is too thick and slightly tasteless. A fish weighs at least one and a half kilos or two kilos. It's a bit extravagant to roast it all, so it's grilled for a while. Cut the salmon into pieces, marinate it with homemade sauce for four or five minutes, and then roast it on the fire, so that the grilled fish is tender outside. The flavor of sauce is added to the section baking, which makes the taste richer. As for the tin foil baking, it absorbs the western-style practice, and the ingredients are simple, only onions, shredded ginger and salt, which can better reflect the original flavor of salmon-fresh and tender. The original flavor is the most beautiful taste, but most northerners like strong flavor, and this western-style approach is a bit tasteless to them. Fourth, salmon cooking tips Salmon contains more water and fat, so when used to make hot dishes, the heating time should not be too long, otherwise the meat will be dry and hard, and the taste will be bad. Here, I want to remind you that when salmon is used to make hot dishes, its best maturity is seven-ripe. This mature salmon raw material tastes soft, smooth and tender.