Low-salt, low-sugar and low-fat recipes

Personally, I am a meat eater, so there are not many fish, shrimp and chicken breasts in the low-fat meal. Eating low-fat meals is mainly concentrated in summer, so many dishes are mainly auto quick-fried with vegetable salad. Use high-temperature resistant olive oil instead of peanut oil commonly used in Chinese food. Sea salt and black pepper are the main seasonings. In order to make up for the weak taste caused by insufficient seasoning, vegetable salad will be paired with sweet and sour fruits such as tomatoes and mangoes. When there is no such fruit, olive oil, honey and lemon juice will be mixed into vinegar juice instead of salad dressing. The choice of staple food is mostly brown rice, purple rice, quinoa and so on.

Share with you a piece of fried salmon that I often eat. I always thought it was better to eat salmon sashimi, but I was more used to eating cooked salmon at home because I was worried that the quality of the salmon I bought was not good enough.

Fried salmon and vegetable salad

Main ingredients:

Salmon 1 small pieces, sea salt 1g or so, black pepper 1g or so, half a lemon, and moderate amount of high-temperature resistant olive oil.

Vegetable salad ingredients:

Lettuce, tomato, purple cabbage, salt, honey, fruit vinegar, olive oil.

Exercise:

1. Peel the salmon and cut it into thick slices, squeeze the lemon juice of half a lemon and massage for a few minutes. Then sprinkle with Shanghai salt and black pepper to marinate and taste.

2. Mix salt, honey, fruit vinegar and olive oil as vinegar juice for vegetable salad. Wash the tomatoes and cut them in half. Wash lettuce and purple cabbage and cut into filaments. Then put them in a larger salad bowl and mix well with vinegar sauce (sprinkle some freshly ground black pepper before eating).

3. Put an appropriate amount of high-temperature resistant olive oil into the pot, warm the oil, marinate the salmon, fry the salmon on low heat until the surface is beautiful brown, then turn over and fry both sides until the color is golden. It tastes better with the vegetable salad prepared in the second step above.