小菜
由 CookWhatHK0 次收藏
三文魚扒以洋蔥、大量蒜頭、檸檬同迷迭香香煎魚柳，再用白葡萄酒收汁，伴煎香蘆筍上桌。
準備蔬菜——將半個洋蔥切成一口大小的塊，5 瓣蒜頭切成厚片。
Prepare the vegetables: Cut half an onion into bite-sized chunks. Slice 5 garlic cloves into thick pieces.
醃製三文魚——在碗中將三文魚、洋蔥同蒜片混合，加入大量鹽及黑胡椒粉調味，淋上橄欖油，拌勻醃 15 分鐘。
Marinate the salmon: In a bowl, combine the salmon fillet with the made onion and sliced garlic. Season generously with salt and black pepper, then drizzle with olive oil. Stir everything together until it's evenly coated, and let it marinate for 15 minutes.
準備蘆筍——切去蘆筍的老化末端，與剩餘蒜片、鹽、胡椒粉及橄欖油拌勻。
Prepare asparagus: While the salmon marinates, trim off the woody ends of the asparagus spears. Toss them with the remaining garlic slices, a pinch of salt, pepper, and a drizzle of olive oil.
製作醬汁——在小鍋中，將水、豉油、意大利黑醋同蜜糖混合，輕輕熬煮至略為濃稠，備用冷卻。
Make the glaze: In a small saucepan, whisk together the water, soy sauce, balsamic vinegar, and honey. Gently simmer this mixture until it has slightly thickened, then set it aside to cool.
煮三文魚——鑊用大火燒熱，轉中火，放入醃好的三文魚及蔬菜，均勻煎至金黃色。
Cook the salmon: To cook the salmon, heat a pan over high heat, then reduce the temperature to medium. Carefully place the marinated salmon and vegetables into the pan, searing them evenly until they turn golden.
加入白葡萄酒——倒入半杯白葡萄酒，蓋上蓋，讓三文魚輕輕燜煮 1 分鐘。
Add white wine: Pour in 1/2 cup of white wine, cover the pan with a lid, and allow the salmon to steam gently for 1 minute.
收尾——揭蓋讓葡萄酒揮發，上桌前將意大利黑醋醬汁淋在三文魚上。
Finish: remove the lid and let the wine reduce. Before serving, drizzle the made balsamic glaze over the salmon.
