Fresh Salmon Norwegian

PRODUCT INFORMATION – Origin: Norway
– Instructions for use: salad, sauté, garlic butter sauce, porridge cooking
– Direction for preservation: Store at -18 degrees CCA Norwegian salmon is different from other countries because salmon here is considered one of the largest and healthiest salmon varieties of all the salmon. world. The fish live in the naturally clear, low-temperature waters of Northern Europe, which is the most favorable growing condition for salmon, leaving them with a special content of fat and protein. More nutritious than salmon living elsewhere, Norwegian salmon is loved by many people for its sweet taste, natural aroma and high nutritional value, rich in essential nutrients and vitamins. Norwegian salmon provided by the variable Wolf is sourced from fresh, clean ingredients. All stages from raw material selection to packaging are closed under strict supervision and inspection, consumers can be assured when choosing.
Suggested pan-fried salmon:
Material:
– Salmon Fillet: 300 gr
Ginger: 15 gr
– Lemon: 1 fruit (peeled)
– Lemon juice: 10 ml
– Soy sauce, Oyster sauce, Seasoning seeds, Salt, pepper, sugar, Cooking oil.
Processing:
– Ginger peeled, shredded. Lemon washed, scraped off the peel, chopped microfiber.
– Put in a 10ml cup of lemon juice, 1 teaspoon of pepper, 1 teaspoon of sugar, 1 teaspoon of seasoning seeds, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce. Mix well to make the mixture
– Heat pan, add cooking oil. Medium heat, then put the salmon in, pan each side for 1-2 minutes
– Fish cooked both sides then lifted off the disc. Turn another pan on the stove, add the oil. Medium hot oil, then mix the ginger and lemon shredded into stir fry until aromatic aroma.
– Add the sauce mixture, stirring for 1 minute.
– Drizzle the sauce on the fish, garnish with a thin slice of lemon