Teno Salmon
Yield
1 servingPrep
5 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
salmon
per person |
|
| 1 | x |
water
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
salmon
per person |
|
| 1 | x |
water
|
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
salt
|
*
|
Directions
Cross cut 1-inch slices from the salmon.
I prefer slices about the size of my palm but also smaller ones will do.
Use toothpicks to bind them into round cutlets.
Pour about ¼ inch water into a frying pan and bring it to a boil.
Add cutlets and simmer until the water has evaporated.
Turn cutlets once during cooking.
Add butter, fry lightly on both sides.
Add salt to taste and remove toothpicks.
Serve with boiled or mashed potatoes and sliced lemon.
