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Txiv qaub artichokes Ci Salmon

Txiv qaub artichokes Ci Salmon

Name: Lemon Artichokes Baked Salmon
Yield: 4
Cuisine: Italian
Ingredients: Salmon Slices: 800 g; Extra Virgin Olive Oil: 100 ml; Lemon Juice: 1; Parsley: 1 tuft; Garlic: 1/2 clove; Salt: to taste; Black Pepper: to taste; Artichokes: 4; Lemon Juice: 1; Vegetable Broth: 150 ml; Garlic: 1 clove; Salt: 1 pinch; Extra Virgin Olive Oil: to taste

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Qhia
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Cov khoom xyaw

kho servings:

	800 g Salmon Slices 4 daim
	100 ml Ntxiv nkauj xwb txiv roj roj
	1 Txiv qaub kua txiv
	1 tuft Zaub txhwb qaib
	1/2 qej Qej
	rau saj ntsev
	rau saj Dub kua txob
	For Artichoke
	4 Artichokes
	1 Txiv qaub kua txiv
	150 ml Zaub nqaij
	1 qej Qej
	1 tes ntsev
	rau saj Ntxiv nkauj xwb txiv roj roj

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Koj yuav tsum ID nkag mus los yog sau npe rau bookmark / nyiam no cov ntsiab lus.

cuisine:

Italian

Norwegian baked salmon flavoured with lemon

38
Ua hauj lwm pab 4
Ib qho yooj yim

Cov khoom xyaw

800 g Salmon Slices
4 daim
100 ml Ntxiv nkauj xwb txiv roj roj
1 Txiv qaub kua txiv
1 tuft Zaub txhwb qaib
1/2 qej Qej
rau saj ntsev
rau saj Dub kua txob
For Artichoke
4 Artichokes
1 Txiv qaub kua txiv
150 ml Zaub nqaij
1 qej Qej
1 tes ntsev
rau saj Ntxiv nkauj xwb txiv roj roj

qhia

A daim ntawv qhia rau tag nrho cov ntses lovers siav nyob rau hauv ib tug yooj yim txoj kev uas yuav khaws cia tag nrho cov qhabnias thiab txoj saj.
Cov Txiv qaub artichokes Ci Salmon yog nyob rau hauv qhov tseeb ib tug nplua nuj thiab caw ob lub tais uas muaj slices ntawm Norwegian salmon siav nyob rau hauv lub qhov cub nrog ib tug emulsion ntawm cov roj, txiv qaub thiab zaub txhwb qaib thiab tau txais kev pab nyob rau hauv ib lub txaj ntawm sauteed artichokes.
Koj yuav Impress koj cov phooj ywg nrog ib tug thib ob chav kawm ntawm ntses nrog ib tug kom zoo zoo saj thiab koj yuav tau hloov lub sab zaub mov mus rau phim raws li koj tastes thiab nyiam!

Cov kauj ruam

1 ua li cas	To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
2 ua li cas 10	Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt. Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.
3 ua li cas	While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley. Stir again to mix the ingredients.
4 ua li cas 10	So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking. When you have finished sprinkling the slices with the emulsion, bake at 220 degrees rau txog 8-10 feeb: nyob rau hauv qhov tseeb, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.