يوصي الخبراء بتناول حصتين على الأقل من الأسماك الدهنية ، مثل سمك السلمون أو الرنجة أو التونة ، في الأسبوع. في هذا الطبق ، الكبر الجريئة والأعشاب الطازجة – اللحم البقري الكلاسيكي اللذيذ – إضافات على نكهة زبدية السلمون المخبوز.
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Experts recommend consuming at least two servings of fatty fish, such as salmon, mackerel, or tuna, per week. In this dish, bold capers and fresh herbs – classic delicious beef – are additions to the flavor of buttery baked salmon. Source: Martha Stewart Living, April 2007 6 servings Ingredients 1 large egg 1 skin-on salmon fillet, about 1 1/2 pounds 1 tablespoon extra-virgin olive oil 1 1/4 teaspoons coarse salt Freshly ground pepper 2 teaspoons fresh lemon juice, plus wedges for garnish Dash of hot sauce 1 small shallot, finely chopped 1 tablespoon chopped capers 3 cornichons, finely chopped 2 tablespoons finely chopped fresh garlic 1 tablespoon finely chopped parsley Directions 1. Place the egg in a small saucepan, then cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand for 13 minutes. Using a spoon, remove the egg, and rinse under cold water until cool. Gently press against a hard surface to crack the shell; peel. Cut the egg in half lengthwise. Force each half through the small holes of a grater into a small bowl. Cover with plastic wrap. Set aside. 2. Preheat oven to 350 degrees. Place the salmon in a nonreactive 13-by-9-inch baking dish. Brush with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake until the salmon is just cooked through and flakes easily with a fork, about 15 minutes. Uncover partially, and let cool slightly in the dish on a wire rack. Using a fork, gently flake the salmon into large pieces. Transfer to a large bowl. 3. Whisk together the lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add the remaining 2 teaspoons oil, whisking until emulsified. Drizzle over the salmon, and toss gently. Divide among plates. Scatter the shallot, capers, cornichons, garlic, parsley, and egg over each; season with pepper. Serve with lemon wedges.
27.04.2023 @ 02:12
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Experts recommend consuming at least two servings of fatty fish, such as salmon, mackerel, or tuna, per week. In this dish, bold capers and fresh herbs – classic delicious beef – are additions to the flavor of buttery baked salmon. Source: Martha Stewart Living, April 2007 6 servings Ingredients 1 large egg 1 skin-on salmon fillet, about 1 1/2 pounds 1 tablespoon extra-virgin olive oil 1 1/4 teaspoons coarse salt Freshly ground pepper 2 teaspoons fresh lemon juice, plus wedges for garnish Dash of hot sauce 1 small shallot, finely chopped 1 tablespoon chopped capers 3 cornichons, finely chopped 2 tablespoons finely chopped fresh garlic 1 tablespoon finely chopped parsley Directions 1. Place the egg in a small saucepan, then cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand for 13 minutes. Using a spoon, remove the egg, and rinse under cold water until cool. Gently press against a hard surface to crack the shell; peel. Cut the egg in half lengthwise. Force each half through the small holes of a grater into a small bowl. Cover with plastic wrap. Set aside. 2. Preheat oven to 350 degrees. Place the salmon in a nonreactive 13-by-9-inch baking dish. Brush with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake until the salmon is just cooked through and flakes easily with a fork, about 15 minutes. Uncover partially, and let cool slightly in the dish on a wire rack. Using a fork, gently flake the salmon into large pieces. Transfer to a large bowl. 3. Whisk together the lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add the remaining 2 teaspoons oil, whisking until emulsified. Drizzle over the salmon, and toss gently. Divide among plates. Scatter the shallot, capers, cornichons, garlic, parsley, and egg over each; season with pepper. Serve with lemon wedges.