Abin da Kayi Bukatar
- 4 6-ounce salmon fillets ko 2 6-salmon salmon steaks
- 1 1/2 teaspoons gishiri
- 2 teaspoons paprika
- 1 teaspoon barkono barkono
- 1 1/2 teaspoons tafarnuwa foda
- 1 teaspoon albasa foda
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne, yi amfani da fiye ko žasa ga ƙaunarka
Yadda za a yi shi
1. Haɗa kayan kirki mai kayan yaji a karamin kwano, haɗuwa da kyau. Sanya salmon kifi a babban farantin ko a cikin burodi. Rub da Cajun kayan haya, juya da kakar wasan. Rufe tare da filastik kunsa da kuma refrigerate na minti 30 zuwa 2 hours.
2. Girasar da zazzafa don matsakaici-zafi. Gashin man fetur yana da kyau tare da babban hayaki man man fetur, tawadar takalmin takarda da kuma manyan kayan aiki na waje. Yi akalla uku ƙetare a cikin fadin.
Wannan zai haifar dashi don kada kifi ya zama makale a kan raga da karya.
3. Cire salmon daga tasa kuma sanya a kan ginin. Gishiri na ganyayyaki na kimanin 4 zuwa 5 da minti daya gefe don fillets, 6-8 minti na salmon steaks. Ka kasance mai hankali sosai kuma mai kyau a lokacin da kake fatar kifi. Ina bayar da shawarar yin amfani da spatulas guda biyu don wannan tsari. Cire sau da yawa cikin zafin jiki na ciki a wani ɓangare na kifi ya kai 145 digiri F.
4. Salmon steaks sukan kasance da babban ɓangaren kashi a tsakiya. Da zarar an dafa ta, sanya kifaye a kan babban katako da kuma bari tsaya ga minti 2-3. Idan aiki gaba ɗaya, yi amfani da ƙananan ƙwararru kuma cire ƙashi na kashi. Cire ƙananan ƙasusuwa a baya kuma ku bauta.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 344 |
| Total Fat | 18 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 6 g |
| Cholesterol | 114 MG |
| Sodium | 974 MG |
| Carbohydrates | 3 g |
| Fiber na abinci | 1 g |
| Protein | 41 g |