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by CookWhatHK0 saved
Thyme to Shine Salmon sears seasoned fillets, crowns them with a crispy breadcrumb crust, and finishes with a thyme-scented coconut cream sauce.
Season the salmon fillets with the initial spices listed: 1/4 teaspoon garlic salt, about 1/8 teaspoon each of salt, black pepper, and parsley (to your taste), 1/4 teaspoon Badia mushroom seasoning, 1/8 teaspoon garlic powder, and 1/4 teaspoon Badia Sazón Tropical.
將所有香料均勻塗在三文魚柳上。
Heat the olive oil or neutral oil in a pan over medium-high heat. Once hot, sear the salmon for about 3.5 minutes per side, until it's golden brown and just cooked through.
以中大火熱鍋加油，三文魚每面煎約3.5分鐘至金黃剛熟。
In a separate bowl, combine the gluten-free breadcrumbs, lemon juice, melted plant-based butter, and the specific seasonings designated for the topping: 1/2 teaspoon Badia Sazón Tropical, 1/2 teaspoon Badia mushroom seasoning, 1/2 teaspoon parsley (dried or fresh), 1/4 teaspoon garlic salt, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Stir everything together well.
將麵包糠、檸檬汁、融化牛油和調味料混合作頂層材料。
Carefully spread this breadcrumb mixture over the seared salmon. Air fry the salmon at 400°F for 7 minutes, or until the topping is golden and crispy.
將麵包糠混合物鋪在煮熟的三文魚上，用氣炸鍋以400°F氣炸7分鐘至金黃香脆。
To prepare the sauce, sauté the chopped onion and tomato in a pan until they become soft. Add the 3 fresh thyme sprigs, 1/4 teaspoon chicken bouillon seasoning, 1/2 teaspoon Sazón Tropical, and 1/2 teaspoon Badia mushroom seasoning.
醬汁：炒軟洋蔥和番茄，加入百里香、調味料和雞粉。
Pour in the 1 cup of coconut whipping cream. Let it simmer gently until the sauce thickens and the flavors have melded together well.
倒入椰子忌廉，以小火慢煮至醬汁收濃，味道融合。
Plate the cooked salmon, spoon the creamy sauce over it, and serve immediately.
三文魚盛盤，淋上醬汁，享用。
