Some useful tips for Vietnamese salmon recipe
Salmon provides a lot of nutrition for our body. To cook a delicious dish from the salmon, you can read some following useful tips which are commonly used in Vietnamese salmon recipe. Let’s pay attention to these tips!
Currently, although salmon is readily available and sold everywhere, many housewives still hesitate to list it in their families’ menu because partly, they do not know how to cook it deliciously to fit family members’ tastes.
There are many reasons for the hesitation. The first one is that except for the salmon head which is used to cook Vietnamese sour sauce, the meat is not suitable for the traditional and simple recipes such as sauce making or braising. Normally, the housewives will cook the salmon porridge for their kids. However, in spite of its nutrition, they cannot deodorize its typically fishy smell. Secondly, the salmon is the raw dish accompanied with the mustard sauce, favored by Japanese people but to Vietnamese, some are not familiar with it so they do not like to eat and some are afraid of its quality (the freshness and safety). If we follow the Western recipes, it seems to be attractive at first but it is impossible to make because most of the family kitchens do not have enough ingredients and the housewives also have no time to cook. Additionally, if the salmon is cooked as the Western people do, it is not surely suitable for Vietnamese tastes.
Actually, the salmon is very delicious and easy to eat. When it is fried or sautéed, it will give you the appetite. As usual, the salmon fillets are sold in the supermarkets and if you buy at the market, you can request the seller to cut it into the fillets and slices.
To deodorize the fishy smell of the salmon, you should marinate it with a ginger water. With 500 grams of salmon, you need to mix 1 or ½ fresh ginger that is as big as two fingers with 2 or ladles of water and then, squeeze for the mixture. Add some salt and black pepper into the mixture and marinate the salmon for 10 – 15 minutes. Then, drain well in a mesh sieve and marinate with spices. The longer you marinate, the more delicious the salmon is.
If you fry the salmon, you should fry it with the medium heat until the salmon turns the golden brown. If you grill it, you should sautéed two sides of the salmon and then, place the fillets on the silver paper on the tray and put some ginger slices to make it more flavorful before putting into the oven. The temperature is 2000C. Each side of the salmon will be grilled for 10 minutes.
After grilling, you will see much salmon oil in the silver paper. You can keep it to use later. Specifically, because the salmon secretes much oil, you do not need use cooking oil as you cook other fishes.
Fried/grilled salmon will have the golden brown color and its meat is soft and tad salty. You can eat with the hot steamed rice or sticky rice and Vietnamese salad.http://foodimg.com/some-useful-tips-for-vietnamese-salmon-recipe/http://i1.wp.com/foodimg.com/wp-content/uploads/2015/08/fried-grilled-salmon.jpg?fit=640%2C486http://i1.wp.com/foodimg.com/wp-content/uploads/2015/08/fried-grilled-salmon.jpg?resize=150%2C150