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Noel Harrison - Windmills Of Your Mind (Polo & Pan Remix)
Polo & Pan - Zoom Zoom
Lewis OfMan - Flash
Polo & Pan - Coeur d’artichaut
Polo & Pan - Coeur d’artichaut (P&P organic remix)
You Man - Birdcage
Thornato - Chapinero
Polo & Pan - Aqualand
Polo & Pan - Dorothy
Polo & Pan - Jacquadi
Polo & Pan - Bakara
Red Axes - Sun My Sweet Sun
Thornato - Marimba
Umoja - Umboweti
Polo & Pan - Rivolta
Souleance - Georgian Kiss
Polo & Pan - Nanã
Polo & Pan - Mexicali
Polo & Pan - Canopée
Cooking salmon skin-side down with scored skin ensures crispiness and quick cooking without overcooking.
Allow salmon to reach room temperature to cook evenly, rubbed with fragrant Cajun spices on both sides.
Pan-sear salmon, then add butter for moisture and cook on low heat for 6.5 to 7 minutes for a golden crust.
Sauté, a mix of red onion, corn, peppers, jalapeño, zucchini, and squash for succotash, adding cilantro and lemon.
Smash, season, and pan-fry potatoes, flipping for color; add nutty flavor with butter, then mix with blanched mustard greens.
Plate salmon with a spread of lemon aioli, garnish with succotash and enhance with a squeeze of lemon.