Fried Salmon
Dredge the salmon in flour and fry until golden; serve with a lemon, tomato, and garlic sauce.
Ingredients
Salmon (scaled, gills and innards removed, washed, drained, with three diagonal slashes on each side)
1
Flour
to taste
Salt
3 g
Black pepper
2 g
Garlic (peeled, washed, minced)
3 cloves
Lemon juice
15 ml
Tomato sauce
10 ml
Salad oil
300 ml
Instructions
1
Prepare the salmon
Scale the salmon, remove the gills and innards, wash and drain well. Make three diagonal slashes on each side of the fish, then rub salt and pepper over both the inside and outside and let it marinate briefly. Dust the surface with a thin layer of flour. Peel the garlic cloves, wash, and mince them.
2
Fry the salmon
Place a wok over the heat and pour in the salad oil, heating it to about 50–60% hot. Carefully add the salmon and fry until cooked through and golden brown on the outside. Remove, drain the oil, and transfer to a serving plate.
3
Make the sauce
Leave a small amount of the oil in the wok, add the minced garlic, and sauté until fragrant. Stir in the tomato sauce until evenly combined, drizzle in the lemon juice, and continue to stir-fry until the sauce thickens. Spoon the sauce over the fried salmon on the plate and serve.
