Norwegian Salmon Series... Mushroom White Sauce Salmon Rice
Yesterday, good news came that the grand renovation project of Sister Wen Yi's new cooking class was finally completed recently and is planned to officially start classes in late May to meet with a wide range of food enthusiasts. The scale, environment, and high standards are said to rival the cultural hall of Mayufang Village, under the Changling Town, which is under the jurisdiction of Changping District, Beijing. The news spread, and foodies passed it on, becoming a hot topic of gossip during tea breaks and after-dinner chats on the streets. It was rumored that the reason for such a long renovation was because Ms. Wen pursued perfection and, dissatisfied with the existing decoration materials, decisively demolished the already-made cabinets and replaced them all with Hainan Huanghuali wood (for this, Ms. Wen even sent Mr. Xing to Hainan for an on-site investigation; whether or not they got the wood isn't clear, but Hainan's housing prices rose after Mr. Xing's visit and plummeted after his departure). There were also rumors that Ms. Wen decided to change the classroom wall coverings to avoid using common wallpapers and opted for Euro banknotes instead, but due to exchange rate issues, it was changed to US dollars, only to find that the green color affected the ambiance (making people look sickly green), so it was ultimately decided to use red RMB hundred-yuan bills (Note: Serial number HD90). There are many more similar rumors, but we shouldn't pay attention to them as the truth will soon be revealed. All food enthusiasts are welcome to come and provide guidance, observe, and learn (those who dismantle cabinets or tear off wallpaper are forbidden to enter). Perhaps you might see me there; I'll be waiting for you.
Today is the last "kiss" of the "auspicious fish leaping over the dragon gate, three kisses welcoming the World Expo." This week's theme is "source of health." Indeed, how to keep a family healthy through their diet is a significant topic worth everyone's attention. As a healthy ingredient, Norwegian salmon is undoubtedly one of the best choices. Its rich content of protein, vitamins, antioxidants, and Omega-3 unsaturated fatty acids can enhance heart function, reduce cardiovascular disease risks, improve lipid metabolism, and increase human vitality. Pairing it with some healthy vegetables makes a dish suitable for the whole family—Mushroom Aromatic White Sauce Salmon Rice. The preparation method is somewhat similar to the currently popular donburi rice bowls loved by many food enthusiasts, making it a new variety of donburi. Of course, compared to ordinary donburi, this Mushroom Aromatic White Sauce Salmon Rice has its own characteristics and flavors, and most importantly, it is healthier.
Mushroom Aromatic White Sauce Salmon Rice
Main Ingredients: 250 grams of Norwegian salmon meat (tail)
Side Dishes: 30 grams of soaked shiitake mushrooms (diced), 30 grams of corn shoots, 30 grams of carrot cubes, 20 grams of sweet corn kernels, 30 grams of pickled cucumbers
Seasonings: olive oil, 1/4 teaspoon black pepper, 1 tablespoon white wine, 1/4 teaspoon lemon juice, appropriate amount of sea salt
Ingredients for Mushroom White Sauce: 20 grams of soaked shiitake mushrooms (sliced), 15 grams of sifted all-purpose flour, 15 milliliters of cream, 100 milliliters of milk, 10 milliliters of olive oil, 2 grams of salt, 1/4 teaspoon basil flakes
Making Process:
STEP1: Place a piece of skin-on Norwegian salmon (tail) on the cutting board.
STEP2: Cut it into six pieces from the middle.
STEP3: Put it in a bowl, add a little sea salt, black pepper, lemon juice, white wine, and pour about a spoonful of olive oil.
STEP4: Mix well and marinate for 15 minutes.
STEP5: Prepare the side dishes by cutting them into small cubes.
STEP6: Soak the shiitake mushrooms separately, slicing them (for white sauce) and dicing them (for side dishes).
STEP7: Blanch the shiitake mushrooms, carrots, corn shoots, and sweet corn in water until cooked, then drain and dry.
STEP8: Mix with pickled cucumbers, add a pinch of sea salt to adjust the basic taste, and set aside.
STEP9: Heat olive oil in a pan, add the shiitake mushroom slices and stir-fry until fragrant.
STEP10: Add sifted all-purpose flour.
STEP11: Stir-fry until aromatic.
STEP12: Pour in cream and fresh milk, mix well, add salt and basil flakes to season.
STEP13: Cook on low heat until the soup thickens, turn off the heat, and complete the white sauce.
STEP14: In a frying pan, pour a little olive oil, once heated, place the marinated salmon pieces skin-side down and fry for about 20 seconds until golden brown, then remove.
STEP15: Place the side dishes next to the rice, add 2-3 pieces of single-sided fried salmon, drizzle with white sauce, and the dish is complete.
Tips:
**When purchasing Norwegian salmon, choose fish with bright orange-red flesh, clear white patterns, and elastic texture. When buying whole fish, look for fresh red gills. It is recommended to buy from large supermarkets for quality assurance.
**When marinating seafood, it is best to add white wine, a little black or white pepper, and lemon juice, which can help eliminate fishy odors and enhance freshness. It is not recommended to use cooking wine.
**Adding a little olive oil during marination can make the fish tenderer when fried.
**A single-sided frying technique is used here to preserve the fresh and tender texture and nutrition of the salmon. Those who do not like raw food can also use double-sided frying, but time should be controlled and not too long.
**The roasting time of salmon should not be too long; prolonged cooking will destroy the nutrition of the salmon and affect the taste.
**After using knives and utensils for cutting and marinating fish, wipe them with lemon slices to remove the fishy smell.
That concludes the three kisses of salmon. Of course, there will be more dishes featuring Norwegian salmon presented to everyone later. Don't worry, food lovers, there will be plenty more opportunities.
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