無花果青檸黑醋蜜糖汁香烤三文魚扒配青蒜
Grilled Salmon & Green Garlic with Fig Balsamic Vinegar & Honey Sauce

 

這是一款由農鮮創作的菜式。這是一埸海鮮和蔬菜的大合湊。青蒜和三文魚非常搭配, 無花果青檸黑醋蜜糖汁使菜式味道更豐富, 也消除了魚肉的油膩感。

This is a dish created by agrifresh. It is a orchestration among seafood and vegetables. Grilled green garlic and salmon are perfectly matched while figs, lime, black vinegar, and honey sauce enrich flavor and eliminate the greasy feel of fish.


2 hours

 


材料 Ingredients


三文魚扒
Salmon fillet

 

 

青蒜(切段)
Garlic garlic(Cut into segments)

 

 

黑胡椒砕
Black pepper ground

 

 


Salt

 

 

橄欖油
Olive oil

 

 

 

蔥花
Green scallion (chopped into small pieces)

 

 

 

醤汁材料 Sauce Ingredients

無花果(切粒)
Fresh fig(cut into small cubes)

 

 

 


Sugar

 

 

 

橄欖油
Olive oil

 

 

 

青檸汁
Lime juice

 

 

 

蜜糖
Honey

 

 

 

蒜頭
Garlic (Crushed)

 

 

 

意大利黑醋
Italian balsamic vinegar

 

 

 

黑胡椒砕
Black pepper ground

 

 

 


Salt

 

 

 

蒜頭
Butter

 

 

 

方法 How To Make


1

先把所有醤汁材料混合, 用攪拌機打勻。
Mix all the sauce ingredients with blender

 

2

把三文魚解凍, 用紙吸乾水分, 加少許塩, 橄欖油及黑胡椒砕去淹一會児。
Defrozen the salmon fillet, dry it with kitchen water, marinate it with a little bit of salt, olive oil and ground black pepper.

 

3

用中火把烤盤焼熱, 把橄欖油均勻掃上盤面, 把淹好的三文魚扒放上盤中(先烤有皮的一面)。
Heat the grill pan wit medium fire, evenly brush the pan with olive oil, put the salmon fillet on the pan (the skin side comes first)

 

4

然後加入青蒜段一切烤
Add the green garlic segments as well

 

5

5分鐘後, 小心反起三文魚扒再烤另一面, 同時可轉動青蒜段。
After 5 minutes, rotate the salmon carefully. Meanwhile, keep rotating garlic segments.

 

6

轉細火, 3 分鐘後可先把三文魚放上碟。
Turn to small fire, grill the salmon fillet for 3 more minutes and put in on the dish first.

 

7

火, 讓青蒜再烤多2分鐘。同時, 把另一半青檸放上盤烤香。
Turn the flame off, leftt the garlic segments for 2 more minutes. At the same time, grill another half of the chopped lime gently with remaining heat.

 

8

把青蒜及青檸一併放上碟
Put all the stuffs on to dish

 

9

把醤淋上面, 最後把蔥花灑上作點綴。
Pour the sauce on dish nicely and finally sprinkle some green scallion pieces for decorative purpose.