- Salmon fillet - 4 pieces
- Parsley tshiab (tws) - 2 st. diav
- Qij - 3 Cov hniav
- Dijon mustard - 1.5 teaspoons
- Ntsev - 1/2 Teaspoon
- Dub kua txob freshly hauv av - 1/4 Teaspoons
- Txiv roj roj - 2 yam khoom. diav
- Txiv qaub kua txiv - 2 yam khoom. diav
- Txiv qaub - 4 Slices
Npaj tag nrho cov khoom xyaw uas tsim nyog. Nyob rau hauv ib lub tais me me, do 2 tablespoons fresh finely tws parsley, 2-3 cloves ntawm extruded qej, 1.5 teaspoons Dijon mustard, 1/2 teaspoon ntsev, 1/4 teaspoon kua txob, 2 tablespoons txiv ntseej roj thiab 2 tablespoons tshiab txiv qaub kua txiv. Peb sib tov txhua yam zoo. Noj 4 daim ntawm cov kua ntsev ntses (yog tias koj muaj ib qho). Peb nteg tawm ntawm daim ntawv ci, nrog cov ntawv ci los yog cov ntawv khib nyiab (Kuv tsis npog nws - thiab hauv vain, daim ntawv ci tom qab muab ntxuav tas lawm). Generously dej lub salmon nrog npaj npaj marinade. Rau txhua feem ntawm ntses nteg ib daim ntawm txiv qaub. Ci rau 12-15 feeb ntawm 200 degrees mus txog rau thaum cov ntses npaj txhij. Bon appetit! :)
Cov Haujlwm: 3-4