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Salmon na may Kamatis at Tinunaw na Keso

Salmon na may Kamatis at Tinunaw na Keso
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Nutrition Facts

Bawat serving na 320g

% Daily Value batay sa 2000 kcal na diyeta

Calories 520 kcal
26% DV
Kabuuang Taba 34.0g
52% DV
Kabuuang Carbohydrate 8.0g
3% DV
Protina 45.0g
90% DV

Tungkol dito

Isang simpleng baked salmon na nilagyan ng makatas na kamatis at tinunaw na keso para sa malinamnam at bahagyang maasim na lasa. Nagdadagdag ng preskong timpla ang kamatis, habang ang keso ay bumabalot sa malambot na isda ng mayaman at creamy na sapin.

Mga Sangkap

Salmon na may Tomato Crust at Tunaw na Keso

Paunang tala


Ito ay isang pag-aaral sa pagpipigil: malinis na salmon, hinog na kamatis, at isang tunaw na tapos ng keso na pinagsama sa eksaktong tiyempo. Ang kamatis ay nagbibigay ng kasariwaan at asim, ang keso ay nagdadagdag ng lalim at isang malambot na crust, at ang isda ang nananatiling sentro ng plato. Kapag nahawakan nang tama, ang ulam ay matingkad, balanse, at ganap nang walang labis.

Mahahalagang detalye ng recipe


  • Kategorya ng ulam: Pangunahing putahe

  • Lutuin o pinagmulan: Makabagong Europeo

  • Uri ng kainan: Hapunan

  • Dami: 1 serving

  • Laki ng serving: 320 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 15 minuto

  • Kabuuang oras: 25 minuto

  • Antas ng hirap: Katamtaman


    • Kagamitan


  • Ovenproof na kawali o maliit na sauté pan

  • Baking tray

  • Parchment paper

  • Pinong kudkuran o box grater

  • Matalim na kutsilyo

  • Spatula


    • Mga sangkap


    Pangunahing bahagi


  • Salmon fillet, walang balat: 220 g

  • Mga kamatis, sobrang hinog ngunit matigas, pinong diced: 70 g

  • Keso, pinong kinudkod: 30 g


    • Paraan


  • 1. Painitin ang oven sa 220°C. Lagyan ng parchment paper ang isang maliit na baking tray at ilagay ang isang ovenproof na kawali sa katamtamang malakas na init sa loob ng 2 minuto.


  • 2. Patuyuin ang salmon gamit ang paper towel. Walang idinadagdag na panimpla rito; umaasa ang ulam sa likas na konsentrasyon ng mga sangkap. Ilagay ang salmon sa mainit na kawali at i-sear nang 2 minuto sa unang panig, hanggang makabuo ng bahagyang ginintuang crust.


  • 3. Baliktarin ang salmon at lutuin nang 1 minuto sa ikalawang panig. Dapat manatiling halos hilaw ang ibabaw; ang layunin sa yugtong ito ay istruktura, hindi ganap na pagkaluto.


  • 4. Ilipat ang salmon sa inihandang tray. Isandok ang diced na kamatis nang pantay sa ibabaw, panatilihing maayos at hindi kumakalat ang patong. Takpan ang mga kamatis ng kinudkod na keso sa pantay at manipis na sapin.


  • 5. I-bake nang 6 hanggang 8 minuto, hanggang ganap na matunaw ang keso at magkaroon ng mapusyaw na ginintuang kulay sa mga gilid, at ang salmon ay bahagyang opaque na hanggang gitna. Dapat humiwalay ang laman sa malilinis na himaymay sa banayad na diin at manatiling mamasa-masa.


  • 6. Pahingahin ang salmon nang 2 minuto bago i-plate. Nagbibigay ito ng oras para humupa ang mga katas at para magsama-sama ang keso bilang isang buo at maayos na crust.


    • Pagpa-plate at paghahain


    Ilagay ang salmon nang bahagyang hindi sentro sa isang mainit na plato, habang pinananatiling buo ang crust ng kamatis at keso. Ihain agad habang tunaw pa ang ibabaw at nananatiling malambot ang isda, kung saan ang crust ay nagbibigay ng tiyak na kontrast sa malambot na laman sa ilalim.

    Mga propesyonal na tala


  • Gumamit ng mga kamatis na hinog ngunit hindi matubig; ang sobrang halumigmig ay magpapahina sa crust.

  • Kudkurin nang pino ang keso upang matunaw ito bago ma-overcook ang salmon.

  • Ang huling tekstura ay dapat malutong sa mga gilid, malambot sa gitna, at malinis ang pagkakahimay sa ilalim ng topping.
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