Pan-fried salmon

The flesh of salmon is rich in unsaturated fatty acids, which can effectively lower blood lipid and cholesterol levels, and prevent cardiovascular diseases.

The Omega-3 fatty acids it contains are essential substances for the brain, retina and nervous system, and have the effects of enhancing brain function, preventing Alzheimer's disease and preventing vision deterioration.

Ingredients

Two pieces of salmon

A little rosemary

A little black pepper

Appropriate amount of olive oil

Appropriate amount of sea salt

Method/Procedure

1.The salmon is cut open, the scales are removed, and it is marinated with black pepper, 

sea salt, rosemary and olive oil for 5 minutes.

2. Heat a little oil in the pan. Place the salmon skin-side down. Cook over high heat until you can see the fish flesh gradually turning white from bottom to top.

3. When the white part of the fish meat reaches half of its thickness,

turn it over and continue to fry over high heat. Observe from the side until the entire fish meat turns white, then remove it from the pan.

4. Eat it while it's hot for a crispy and juicy taste. Before eating,

you can squeeze a little lemon juice to season it.

The fresh salmon has a bright red color with white patterns, and its meat is firm and has a chewy texture;

While the not-so-fresh salmon is orange-yellow or even lighter in color, and its meat is more loose.