小菜
由 CookWhatHK0 次收藏
辣椒脆片蜜糖焗三文魚塗上蛋黃醬、辣椒脆片及蜂蜜醬，焗至魚肉鬆軟易剝，甜中帶辣。
將焗爐預熱至190°C（375°F），烤架置於中間位置。
Preheat your oven to 375°F (190°C), making sure the oven rack is positioned in the center.
將三文魚放入合適的烤盤（約20×30厘米或23×33厘米），兩面用鹽和胡椒粉調味，帶皮的話皮朝下放置，備用。
Take the salmon and place it in a baking dish that's a good, snug fit for the fish (something around 8x12 inches or 9x13 inches works well). Season both sides of the salmon generously with salt and pepper. If your fillet has skin, place it skin-side down. Set this aside for a moment.
在小碗中混合蛋黃醬、辣椒脆片醬、蜂蜜和檸檬皮屑，試味後按喜好加入更多辣椒脆片醬，或加蜂蜜平衡辣度。將混合料均勻塗抹在三文魚上。
In a small bowl, combine the mayonnaise, chile crisp, honey, and lemon zest, stirring until well blended. Give it a taste and adjust the flavor as you like: add more chile crisp if you prefer more heat, or more honey to mellow it out. Once you're happy with the mixture, spread it evenly over the top of the salmon.
將三文魚放入焗爐烤至最厚部分用小刀測試容易剝落、邊緣醬汁略微冒泡，約15至25分鐘，視三文魚厚度而定。將流走的醬汁舀回三文魚上，上桌。
Transfer the baking dish to the preheated oven. Bake the salmon for 15 to 25 minutes. The exact cooking time will depend on the thickness of your salmon. It's done when the thickest part of the fish flakes easily when gently tested with a paring knife, and the topping is lightly bubbling around the edges. Before serving, spoon any glaze that has dripped into the dish back over the salmon. Serve immediately.
