Salmon, belong to bony fishes, mainly distributed in the waters at the junction of the Atlantic, Pacific, and Arctic Oceans. it is a highly migratory fish with cold water and is known as the "Emperor of the Ice Sea" by the international food community. Studies have shown that tuna and salmon are delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

The meat color of salmon is crystal bright red or orange, and the meat is bright red. The main products are chilled salmon, frozen salmon, chilled and frozen salmon fillets, fish fillets, smoked salmon, and caviar. Its tender meat has a delicious taste, suitable for steaming, roasting, braised, sashimi (sashimi), and other cooking methods.

There are many ways to cook salmon. Scandinavians like to eat smoked or pickled salmon. The cooking method that can well retain nutrients is the first choice for Asians. Wash the salmon and cut it into thin slices of 0.3~0.5cm. When eating, dip in the soy sauce and green mustard on the small plate. It tastes excellent and is easy to make. In addition, there are fried, boiled, dipped, roasted, baked, and so on. Salmon can be eaten all over the body, and various delicacies can be made by the most suitable cooking methods according to the characteristics of each part. Salmon can be divided into four parts: the head is rich in oil and collagen, which is suitable for steaming, braising, boiling soup, baking, etc.; fish fillet is meticulous and low in oil, so it can be used as sashimi and Chinese cooking ingredients such as fried rice and oil bubbles; fishtail can be used in soup or at the bottom of the soup. Fish brisket is the fattest part of salmon and the best raw material for sashimi. It is also suitable for deep-frying and stewing Chinese food.

It is worth noting that high temperatures can cause muscles to tighten and become tasteless, so hot processing should not take too long, add fewer seasonings that can mask the original flavor, such as fennel, pepper, and soy sauce, and add more soup when stewing, the water must be stewed over fish.

Here's a very simple way to try Toshiba air fryer salmon: the frozen salmon I bought, thawed in the morning, came back in the evening, cut the bag, took out the fish, and washed and dried the surface with a paper towel. Then sprinkle with olive oil, sprinkle with seasoning (1 tablespoon each of sea salt, black pepper, smoked chili powder, dills, brown sugar), gently press with your hands to help the taste, and add some chopped garlic (or not). Bake the Toshiba air fryer at 400 degrees Fahrenheit (205 degrees Celsius) for 10 minutes. The air fryer is not quite the same as the oven, because of the hot air circulation, the surface of the fish will become very crisp, but the fish is still very juicy, unlike the oven, it is easy to roast the fish too dry, and the time is much shorter. You can make a bottle of dipping in advance, so it may be ready in 15 minutes. Served with brown rice and vegetable soup is a very healthy and convenient meal. If you are afraid of fishy, you can squeeze some lemon juice on the fish. Other tender and fleshy fish can do the same.