Ingredients
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800 d Salmon Slices4 zvimedu
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100 Rine mamiririta Extra Virgin Olive Oil
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1 Lemon muto
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1 tuft Parsley
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1/2 clove hadiyo
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kuravira munyu
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kuravira Black Pepper
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For Artichoke
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4 Artichok
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1 Lemon muto
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150 Rine mamiririta Vegetable muto
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1 clove hadiyo
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1 nzwara munyu
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kuravira Extra Virgin Olive Oil
mirayiro
A aiitwa zvose vanoda hove yakabikwa nenzira iri nyore kuti achengetedze zvose echokwadi uye zvechokwadi kuravira.
The Lemon Artichokes Baked Salmon ari chokwadi munhu akapfuma uye kukoka rechipiri mundiro ine zvidimbu pamusoro Norwegian Sarimoni yakabikwa muchoto ane emulsion mafuta, ndimu uye parsley uye vakashumira pamubhedha sautéed artichokes.
Muchava Isa shamwari dzako kosi hove yechipiri rakanatswa kunaka uye unogona kuchinja divi dhishi anoenderana maererano zvaunoda uye zvaunofarira!
matanho
1
nokuita
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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
nokuita
10
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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. |
3
nokuita
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While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. |
4
nokuita
10
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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. |