Thursday, 31 March 2016

香橙迷迭香三文鱼 Orange-Rosemary Glazed Salmon

蜜汁三文鱼后,昨天我又再尝试煮新口味的三文鱼,香橙迷迭香三文鱼。以香橙和迷迭香煮的酱汁吃起来酸酸甜甜的,蛮开胃的,味道也和三文鱼很搭配。昨天的晚餐除了香橙迷迭香三文鱼外,我还准备了炒菠菜及糙米饭。最近每个星期至少煮一次糙米饭,晚餐时的蔬菜也多煮些,希望家人可以吃得健康点。我家里最喜欢吃糙米饭的就是小宝贝了,每次都吵着我要煮糙米饭,可是我不敢煮这么多次,怕家婆接受不到。我家小宝贝一看到三文鱼就很开心了,可惜她却不喜欢这个新煮法,吃晚餐时看到我把额外的酱汁淋在鱼上就一直告诉我说不要酱汁,过后我只好拨开外面的那层,取里面的鱼肉给她。和之前的蜜汁三文鱼相比,小宝贝会比较喜欢之前的蜜汁三文鱼,加上当天我煮了藜麦饭,她一口接一口地吃个不停。看来我还得花些功夫,多煮些不同的食物让她尝试和接受。






























香橙迷迭香三文鱼 

(食谱参考Cooking Classy,作少许更改)

材料:
橄榄油 2汤匙
三文鱼 3块,厚约1寸(静置在室温下10分钟)
盐和现磨黑胡椒 适量
蒜头 2瓣(切碎)
新鲜迷迭香2 1/2茶匙(切碎)
鸡汤 1/4杯 + 1汤匙
橙皮茸 1/2茶匙
新鲜橙汁 2/3杯
柠檬汁 1汤匙
蜂蜜 3汤匙
粟粉 2 1/2茶匙

做法:
1. 以中高火烧热平底不沾锅。把盐和黑胡椒涂抹在三文鱼的两面。把橄榄油加入锅中烧热,然后加入三文鱼,煎至两面都呈金黄色,每面煎大约2分钟,盛出备用。

2. 在同一个平底不沾锅里加入蒜头和迷迭香,炒大约20秒,然后加入1/4杯鸡汤煨煮,直到大部份鸡汤蒸发了。拌入橙皮茸、橙汁、柠檬汁和蜂蜜。在一个小碗里加入1汤匙的鸡汤及粟粉,搅拌至均匀。将粟粉水倒入锅里,加入适量的盐和胡椒调味,煮至酱汁滚后继续小火煨煮1分钟,期间要不断搅拌。将三文鱼放回平地锅里用汤匙勺香橙迷迭香酱汁淋在三文鱼上

3. 将三文鱼盛碟,以香橙片及迷迭香装饰,伴与炒菠菜及糙米饭一起享用。


备注:
*烹煮的时间视鱼的厚度而定,请自行调整。




Orange-Rosemary Glazed Salmon

(Recipe adapted from Cooking Classy, with some minor adjustments)


Ingredients:
2 tbp olive oil
3 salmon fillets (1-inch thick), rested at room temperature 10 minutes
Salt and freshly ground black pepper
2 cloves garlic, minced
2 1/2 tsp minced fresh rosemary
1/4 cup + 1 tbsp chicken broth
1/2 tsp orange zest
2/3 cup fresh orange juice
1 tbsp fresh lemon juice
3 tbsp honey
2 1/2 tsp cornstarch


Methods:
1. Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 2 minutes per side. Transfer to a plate, leaving oil in pan.

2. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.

 3. Transfer the salmon fillet to serving plate, garnish with some orange slices and rosemary. Serve with stir fried spinach and brown rice.


Note:
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.








This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.







No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...