Skins fried salmon with thai marinade

Ingredients for Skins fried salmon with thai marinade

Instructions for Skins fried salmon with thai marinade

To prepare the Skins fried salmon with thai marinade recipe, please follow these instructions:

Scrape the scales of salmon fillet with a fork.
Cut the fillets into 4 equal pieces. cut small incisions in the skin.
Heat the oil up on a slip easy-pan, and put multestykkerne on the forehead with the skin side down. Do not touch the fish the first 2 min. Pressure then a spatula down the middle on each piece of fish in 5-10 sec, whereby the entire skin side makes contact with forehead. Let the fish Cook further by middle high heat to the skin side is golden brown, turn them and FRY on the other side for about 3 min. season with salt and pepper.
Chop the ginger and garlic finely. Slice the spring onions and chillies into thin slices.
Mix a marinade of cane sugar, soy sauce and lime juice, and mix together ginger, garlic, scallions, chilies and whole kaffir-lime leaves in.
Rinse and dry the salad. Cut it fine, and serve it on a platter.
Cut the tomatoes into cubes and chop the peanuts, coarsely. Sprinkle both over the salad.
Serve the fried salmon on salad with skin side up-the skin is eaten with. Pour marinade over fish and sprinkle with fresh koríander.

Serve with cooked rice.

Tips:
Instead of salmon, you can apply the mullet, trout, redfish, cod or victoria bars-with skins. Energy per capita: 2600 kJ (620 kcal), Protein: 35% Carbohydrate: 49% Fat: 16% (10 g)