香煎鮭魚香橙醬光

Name: 香煎鮭魚香橙醬光
Cook time: 19 min
Total time: 19 min
Ingredients: 鮭魚 180 g (≈ 1 片); 橘子 100 ml (≈ ½ 個); 香油 ¾ 茶匙; 米酒 1⅓ 湯匙; 鹽 ⅓ 茶匙; 薑 1 片; 醬油 ⅔ 湯匙; 蔥 1 根; 糖 1¼ 茶匙; 橄欖油 ⅔ 湯匙; 蒜 1 瓣; 水 ⅔ 湯匙

This recipe is AI-generated. Adjust based on your actual situation.

Pan heats olive oil, sear salmon until golden. Add ginger garlic to bloom, pour orange juice mixed with light soy and sugar to glaze. Splash rice wine to lift fond, reduce sauce until syrupy. Finish with sesame oil drizzle and scallion for aroma.

Difficulty

Cooking Time

19 min

Ingredients

鮭魚180 g (≈ 1 片)
橘子100 ml (≈ ½ 個)
香油¾ 茶匙
米酒1⅓ 湯匙
鹽⅓ 茶匙
薑1 片
醬油⅔ 湯匙
蔥1 根
糖1¼ 茶匙
橄欖油⅔ 湯匙
蒜1 瓣
水⅔ 湯匙

Cookware

平底鍋

Steps

1將鮭魚切塊、薑切片、蒜拍碎、蔥切蔥花、橘子榨汁
2將鮭魚塊加入鹽、醬油醃製 10 分鐘
3平底鍋中火熱橄欖油 30 秒，放入鮭魚塊煎至兩面金黃 3 分鐘
4加入薑片、蒜末爆香 20 秒
5倒入橘子汁、醬油、糖拌勻 15 秒
6淋入米酒 10 秒，收汁至濃稠 2 分鐘
7淋入香油，撒上蔥花即可

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