Sweet and sour salmon steak

Sweet and sour salmon is a really tasty second course of fish with a clear oriental inspiration, discover the recipe now!

The sweet and sour salmon recipe is the one for you, especially if you love fresh fish and sweet and sour flavours. Salmon is a truly versatile variety of fish that you can use in the preparation of many dishes, from first courses to second courses, without forgetting appetizers and finger foods.

The sweet and sour sauce is prepared in no time and you will only need vinegar, butter, sugar and cornstarch. The salmon should then be cooked quickly and together with the sauce.

Preparation of sweet and sour salmon

1. First, put the sugar, cornstarch and butter in a wok or large non-stick frying pan. Put on the fire and melt the butter and sugar over low heat.
2. Wet with the red vinegar and let it thicken by leaving it on the fire for another 1-2 minutes. Remove the skin and any bones still present from the salmon.
3. Add the salmon fillet cut into more or less large slices and cook for at least 3-4 minutes on each side.
4. When cooked, turn off the heat, sprinkle with chopped parsley and sesame seeds.
5. Serve immediately and…enjoy your meal!

Variants of the sour salmon recipe

A few more ideas : if you want to make your fish dish even tastier, we recommend adding some vegetables, such as zucchini or carrots cut into sticks. In this case, simply cook the vegetables for 10 minutes in butter and vinegar and then add the salmon as indicated in the previous steps. For a different flavor than usual, we recommend replacing the parsley with coriander .

How to store : salmon prepared in this way can be stored in the refrigerator covered with transparent film for 1-2 days at most.

If you prefer, we recommend the recipe for salmon, avocado and lime tartare .

storage

We recommend consuming the fish at the moment, otherwise you can keep it in the fridge for a maximum of 1 day , in a special container with a lid. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT