Salmon Fillet

Faisal Al-FarsiCuisinier

Ingrédients

• 2 pieces of fish fillet, fresh salmon
  2 piece
• 1 onion, finely chopped
  1 piece
• 2 cloves of garlic, crushed
  2 clove
• 2 tablespoons fish sauce, oyster
  2 tablespoon
• 2 tablespoons soy sauce
  2 tablespoon
• 1 teaspoon pomegranate molasses
  1 teaspoon
• 1 tablespoon oats
  1 tablespoon
• 1 tablespoon vegetable oil, Mazola
  1 tablespoon
• A pinch of rosemary
  0
• Basil or sweet basil
  0
• Eau
  0
• 3 teaspoons mustard
  3 teaspoon
• 3 cloves of garlic, chopped
  3 clove
• 2 pieces of ginger, chopped
  2 piece
• A pinch of spice
  0
• A pinch of fish spices
  0
• A pinch of turmeric
  0
• A pinch of coriander
  0
• A pinch of cumin
  0
• A small amount of soy sauce
  0

Mesures

1. 1

   Marinate the fish fillet after cleaning it with vinegar and salt using the marinade ingredients well, rubbing it all over and covering it from all sides, then cover it and leave it in the refrigerator for the next day.

   Matériel requis:

   🍳

   Bowl

   1440 minutes
2. 2

   Heat the oil with the onion in a pan and stir, then add the crushed garlic and stir until the onion is softened.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   Add the oyster fish sauce, soy sauce, and pomegranate molasses, stir them together with the herbs, adding a little water and stirring, then add the oats and let it cook for a minute until a sauce forms.

   1 minutes
4. 4

   Place the fish in the pan, reduce the heat, cover it for a minute, then carefully flip it to the other side, cover it again, and let it cook on low heat, paying attention to the amount of sauce so it doesn't dry out.

   5 minutes
5. 5

   Serve on a plate with the cooked sauce and alongside slices of lemon and sweet orange, garnished with a sprinkle of parsley.

   1 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Eaupour 100g

Eau100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques