Pineapple salmon

  • Time 30 minutes
  • Servings 4 People
  • 1 Ananas, clean the skin and the heart, slice the fists. We need 300 grams of pure product.
  • 2 Celery stalker, slice the slices if the longitudinal fibers are rigid, remove them in advance.
  • 3 Fill the fish, put the skin down on the working surface and cut the chip with a sharp knife. Put your skin in the pot, get the cold water. Take off the foam, reduce the fire, add salt and spices, and make it about 20 minutes.
  • 4 Phila, cut the pieces like anaes or a little bigger.
  • 5 Spark or coke with anti-coastal coating, warm up with a spoon of vegetable oil. Put a salmon in there and fry two minutes, carefully laughing in the process, then remove the fish from the pan.
  • 6 Put the pineapple, the selery and the garlic in the pan, add the soy sauce, the pineapple juice and 150 ml of the fish bulon. Prepare 5-6 minutes.
  • 7 Krichmal unleash two cold-water tea spoons and put it in the pan. Get ready until the sauce is transparent and it's a little tight.
  • 8 Get the rest of the fish back to the pantry, move and warm up.
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