Ingredient:
2 salmon fillets
shredded carrot
mushrooms
butter
ponzu sauce or yuzu juice
salt to taste
Method:
Clean and prepare your vegetables. Make one or two scores on the top of your salmon fillets and sprinkle with a little salt.
Prepare two separate pieces of foil and lightly brush with vegetable oil. Place a piece of salmon skin side down on each, arrange the vegetables on top and finish with a little pat of butter.
Carefully wrap up, then place in a warmed frying pan. Cook for 4 minutes of a medium heat, then 4 minutes over a low heat.
Unwrap, serve and drizzle with some ponzu sauce or yuzu juice.
2 salmon fillets
shredded carrot
mushrooms
butter
ponzu sauce or yuzu juice
salt to taste
Method:
Clean and prepare your vegetables. Make one or two scores on the top of your salmon fillets and sprinkle with a little salt.
Prepare two separate pieces of foil and lightly brush with vegetable oil. Place a piece of salmon skin side down on each, arrange the vegetables on top and finish with a little pat of butter.
Carefully wrap up, then place in a warmed frying pan. Cook for 4 minutes of a medium heat, then 4 minutes over a low heat.
Unwrap, serve and drizzle with some ponzu sauce or yuzu juice.
