Useful tips! Ways to cook Norwegian salmon

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　　As is well known, Norwegian salmon has a delicious taste and is highly nutritious, which is why it is loved by many people. However, in China, many people still limit their consumption of Norwegian salmon to eating it raw. In fact, Norwegian salmon can be pickled, smoked, boiled, fried, baked, or stir-fried. 　　Today, I’d like to share with you several ways of cooking salmon: 　　 Roasting 　　Roasted Sesame-Crusted Almond Norwegian Salmon 　　Ingredients: 4–5 slices of peeled Norwegian salmon ； 1 cup almonds, chopped ； 2 tablespoons sesame seeds ； 1/4 bunch of fresh cilantro ； 1 egg ； 1 tablespoon flour ； One lemon per fish ； Salt ** 　　Method: 　　1. Preheat the oven to 190 degrees, then use the oven (or a frying pan) to lightly bake (or fry) it. 　　2. Put the almonds, sesame seeds, cilantro, and cilantro leaves into a food processor and blend until there are no large pieces left. Beat the eggs and add them to the flour, stirring until well combined. 　　3. Apply the prepared batter evenly to the salmon fillets, then place them face down in the mixture of sesame and almond powder. 　　4. Place the coated side up on a greased baking dish, and bake in the oven for about 12–15 minutes; if you want a better color, you can increase the baking time by 1 minute. 　　5. Once done, transfer it to a plate and sprinkle with lemon juice. (Tip: It tastes even better served with spinach stir-fried with garlic and baked potatoes.)
 Cooking: Norwegian Salmon, Tremella, and Ginkgo Porridge
Ingredients: 100 grams of Norwegian salmon, 5 grams of tremella, 20 ginkgo seeds, 70 grams of regular rice, 30 grams of red rice, 1 teaspoon of salt, 0.5 teaspoon of sugar
Instructions:
1. Soak the red rice in hot water for 4 hours in advance. After the tremella has softened, wash it and chop it into small pieces. Remove the core from the ginkgo seeds and set aside.
2. Chop the Norwegian salmon into small pieces as well and set aside.
3. Cook the red rice and regular rice in an appropriate amount of water to make porridge. Then add the chopped tremella and ginkgo seeds, and cook over low heat until it becomes thick.
4. Turn off the heat, add the salmon pieces, and stir well. Add salt and sugar, then serve while still warm. 　　 Frying 　　Pan-fried Salmon Rolls 　　Ingredients: 250 grams of Norwegian salmon fillet, 2 pieces of bread, 1 egg, 1 cup of breadcrumbs, 8 strips of seaweed 　　Sauce: 3 tablespoons of mustard sauce, 1 teaspoon of Japanese sushi soy sauce, 1 tablespoon of lemon juice 　　Instructions: 　　1. Cut the Norwegian salmon fillet into slices 2.5x4 centimeters thick, then mix them with the sauce. 　　2. Remove the hard edges from the bread and cut it into rectangular pieces of the same size as the salmon slices (8 pieces in total). 　　3. Apply a little sauce to one side of each salmon slice, place it on a piece of bread, coat the salmon with egg mixture, then cover it with breadcrumbs. Finally, roll it up using a strip of seaweed. 　　4. Heat a small amount of oil in a pan, fry the salmon rolls over medium heat until they turn golden brown. Remove them from the oil, drain excess oil, and serve them on a plate. 　　Thanks to Norway’s excellent marine ecosystem, its salmon boasts superior quality. Whether cooked by baking, boiling, or frying, it can showcase the deliciousness and tenderness of the salmon. If you have more ways to cook salmon, feel free to share them——