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Lẹmọọn artichokes Ndin Salmon

Lẹmọọn artichokes Ndin 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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eroja

satunṣe servings:

	800 g Awọn ege Salmon 4 ona
	100 milimita Afikun Virgin Olifi Oil
	1 Oje Lẹmọọn
	1 tufa parsley
	1/2 cloves ata
	to lenu iyọ
	to lenu Black ata
	For Artichoke
	4 Artichokes
	1 Oje Lẹmọọn
	150 milimita Ewebe Broth
	1 cloves ata
	1 pọ iyọ
	to lenu Afikun Virgin Olifi Oil

Bukumaaki yi ohunelo

O nilo lati wo ile tabi forukọsilẹ to bukumaaki / ayanfẹ yi akoonu.

onjewiwa:

Italian

Norwegian baked salmon flavoured with lemon

38
Sin 4
Easy

eroja

800 g Awọn ege Salmon
4 ona
100 milimita Afikun Virgin Olifi Oil
1 Oje Lẹmọọn
1 tufa parsley
1/2 cloves ata
to lenu iyọ
to lenu Black ata
For Artichoke
4 Artichokes
1 Oje Lẹmọọn
150 milimita Ewebe Broth
1 cloves ata
1 pọ iyọ
to lenu Afikun Virgin Olifi Oil

itọnisọna

A ohunelo fun gbogbo ẹja awọn ololufẹ jinna ni ọna ti o rọrun lati se itoju gbogbo awọn nile ati onigbagbo lenu.
The Lẹmọọn artichokes Ndin Salmon jẹ ni o daju a ọlọrọ ati pípe keji satelaiti pẹlu ege Norwegian ẹja jinna ni lọla pẹlu ohun emulsion ti epo, lẹmọọn ati parsley ati ki o yoo lori ibusun kan ti sautéed artichokes.
O yoo Iwunilori ọrẹ rẹ pẹlu a keji papa ti eja pẹlu kan refaini lenu ati awọn ti o le yi awọn ẹgbẹ satelaiti lati baramu ni ibamu si rẹ fenukan ati lọrun!

igbesẹ

1 ṣe	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 ṣe 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 ṣe	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 ṣe 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 awọn iwọn fun nipa 8-10 iṣẹju: ni pato, 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.