Welcome to METRO Kitchen!
120 g of Norwegian Salmon Skin On
1 tbsp Apple cider or Vinegar
12 tbsp Honey
25 g of Pickles
1 tea spoon of Brown Sugar
1 tbsp Vegetable Oil
30 gm of Butter and 10 gm of Corn Starch
Dice zucchini, Cut bell pepper(Red), carrot and cherry tomatoes into small pieces.
Chop garlic, ginger and parsley and mix with apple cider vinegar and honey.
Put the oil and heat Salmon(both side) in a large saucepan over a medium heat for 1 minute.
After that,Bake at 220-240 degrees for 4 minutes.
Heat the oil in a large saucepan over a medium heat and fry prepared vegetables(zucchini,bell pepper,carrot and cherry tomato) for 2 minutes while baking salmon.
Add the Cilantro paste, sizzle for a few secs, then pour in the pan.
Add 1 tbsp of the honey and a pinch of the sugar, then taste – if you like it a little saltier, add more cilantro sauce; if you like it sweeter, add a little more sugar.
Serve with Mash and daily vegetable.
Cooking & Preparation Time- 30 min