上個禮拜去吃了一家好好吃，又簡單的海鮮餐廳，叫 Fish Grill，我就一直好想吃魚喔，今天總算把魚買回來了，這次買的是野生的窩眼阿拉斯加鮭魚，顏色全是自然形成的，不像魚塭裡養的顏色都是人工添加的，味道真好，連我家的小貓妮妮都吃了好幾口~
份量: 2 人份
A 魚料
鮭魚 2 片
檸檬胡椒 1 大匙
鹽 1 小匙
橄欖油 1 大匙
白飯 2 人份
捲心菜沙拉綜合包* 1 杯
巴西里屑 1 大匙
B蒜頭奶油白醬料
奶油 1 大匙
蒜泥 1 大匙
麵粉 1 大匙
牛奶 ¾ 杯
液態奶油 ¼ 杯
鹽和黑胡椒適量
C捲心菜沙拉醬料
美乃滋 1 大匙
蘋果西打醋 ¼ 小匙
液態奶油 ¼ 小匙
白砂糖 1 小匙
鹽和黑胡椒粉適量
作法
1. 將烤箱預熱375度F (190 度C) ，在烤盤上鋪鋁箔紙的，噴上噴霧油，將鮭魚片置於其上，魚皮那面向下，在表面灑上檸檬胡椒和鹽，刷一些橄欖油在魚肉上，放入熱烤箱中烤20-23 分鐘，看魚肉片厚度而定。
2. 拿一小湯鍋加熱B料中的奶油，融化後加入蒜泥炒香，溫度不要太高不然蒜泥會燒焦，炒香後倒入麵粉一起炒，要把生麵粉味炒掉，大約2分鐘，一面攪幔，一面緩緩加入牛奶和液態奶油，如果加太快，湯汁會分離，攪拌到全部均勻後，就可以熄火，加入適量口味的鹽與黑胡椒粉。
3. 將C料全部放入一大碗中拌勻，加入一杯的捲心菜沙拉綜合包，拌勻，放入冰箱備用。
4. 在盤中盛一些白飯，放上一大塊烤好的美麗鮭魚，淋上一些蒜頭奶油白醬，灑一些巴西里屑，再用一個小碟盛一些高麗菜沙拉一起放入盤中，趁熱食用。
*捲心菜沙拉綜合包裡有切好的高麗菜，紫色高麗菜，和紅籮蔔絲。
也請參考~
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Buttery Garlic Salmon
Sean took me to a seafood restaurant last week called Fish Grill. These people really know how to cook fish, exactly the way I like it. But seafood’s always kinda pricy, so I came up with my version of a good seafood dinner at home. However, it’s really not too much cheaper. I found this gorgeous wild caught Alaskan sockeye salmon at Sprouts Farmer’s Market. It is worth every penny.
A Ingredients
Salmon 2 pieces
Lemon pepper 1 tablespoon
Salt 1 teaspoon
Olive oil 1 tablespoon
Steamed rice 2 servings
Cole Slaw salad mix 1 cup
Parsley, minced 1 tablespoon
B Ingredients
Butter 1 tablespoon
Garlic, minced 1 tablespoon
Flour 1 tablespoon
Milk ¾ cup
Heavy whipping cream ¼ cup
C Ingredients
Mayonnaise 1 tablespoon
Apple cider vinegar ¼ teaspoon
Heavy whipping cream ¼ teaspoon
Sugar 1 teaspoon
Salt and pepper to taste
Directions:
1. Preheat Oven to 375 degree, lined a baking sheet with aluminum boil, spray with cooking spray, place the salmon pieces on top, skin side down, sprinkle some lemon pepper and salt on top, brush olive oil on the surface of salmon, place into the oven for 20-23 minutes, depending on thickness of fillet.
2. Heat the butter in B Ingredients in a small sauce pan, add the minced garlic and sauté until fragrant, control the temperature or the garlic will brown too quickly, then add the flour, stir for about 2 minutes to get rid of its raw flour taste, then slowly pour the milk and heavy whipping cream into the mixture while stirring, after it’s all blended, turn off the heat, add salt and pepper to taste.
3. Mix C ingredients into a mixing bowl, add the Cole Slaw mix, stir to blend, then refrigerate.
4. Scoop some white rice on a plate, place a big piece of salmon on top, drizzle some Garlic butter sauce decorated with minced parsley. In a separate little plate, serve the cole slaw cold.
Servings: 2
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