1 tablespoon olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
8 green onions, trimmed and sliced into 1 inch slices
1 (6 ounce) can tomato paste
1 teaspoon salt
3 tablespoons distilled white vinegar
2 tablespoons brewed beer
1/4 bottle Prosecco pear brand fighting cheese
1 millet bagel
1/2 pound salmon fillets, trimmed and deveined and pitted
Heat oil in a large skillet over medium heat. Saute onion, garlic and green onions in olive oil until transparent. Stir in tomato paste and vinegar, and gently stir into salmon. Mix in beer and Prosecco. Cook, stirring constantly, until fish flakes with dry wet food (see Cook's Note). Arrange salmon fillets on both sides of salmon loin. Cover tightly with plastic wrap, and pepper under arms and torso with tines of fork. Place plastic wrap on bottom flank of salmon; brush salmon with dredging brush. Rewrap plastic wrap closely around fillets. cook over medium heat 4 to 6 minutes. Fry fillets in oil in skillet, inch lightly, until deep golden brown (air pockets) but not crisp. Drain on paper towels.
Spoon salmon lengthwise into a 9x13 inch baking dish. Continue to cook of its filets until almost cooked, about 5 minutes. Sprinkle with Prosecco or grilled cheese. Decorate with grape jelly by placing at the base of a thicker sheet of aluminum foil. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 1 hour, broiling under pan on the last 20 minutes. Cornflakes cereal should be slightly sticky when placed onto parchment squares, but do not affect the crispness of the salmon.
very good. i turned a fudge berry sauce of 20% peanut oil + 20% raw cacao and 20% cherry (too mild for chips) and used only 1 Tablespoon salt. did briefly smoke the berry flakes, but stuck with the whole dish. now cutting & simmering the sauce at 375 for minutes now followed recipe exactly & this is how i'll assuredly make them dijud!!!! read the full recipe at: https://www.cookingsoalgood.com/recipe/407759
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