{"id":4137,"date":"2021-11-20T21:21:11","date_gmt":"2021-11-20T21:21:11","guid":{"rendered":"http:\/\/ahelth.com\/?p=4137"},"modified":"2021-11-20T21:21:11","modified_gmt":"2021-11-20T21:21:11","slug":"ahelth-com-pan-seared-salmon-lemon-garlic-sauce","status":"publish","type":"post","link":"https:\/\/ahelth.com\/tr\/ahelth-com-pan-seared-salmon-lemon-garlic-sauce\/","title":{"rendered":"Limon ve sar\u0131msak soslu \u0131zgara somon"},"content":{"rendered":"

Limon ve sar\u0131msak soslu \u0131zgara somon<\/span><\/span><\/h1>\n

Bu basit teknikleri kullanarak evde restoran kalitesinde \u0131zgara somon yapmay\u0131 \u00f6\u011frenin <\/span><\/em>.\u00a0<\/span><\/em>\u0130ki \u015fekilde gevrek bir alt\u0131n kabuk yap\u0131n: kabuklu veya kabuksuz <\/span><\/em>.\u00a0<\/span><\/em>H\u0131zl\u0131 ve doyurucu bir yemek i\u00e7in kolay limonlu sar\u0131msakl\u0131 tereya\u011f\u0131 sosuyla tamamlay\u0131n <\/span><\/em>.<\/span><\/em><\/p>\n

 <\/p>\n

Tavada k\u0131zartma, somon fileto pi\u015firmenin en sevdi\u011fim yolu. Kar\u015f\u0131 konulmaz bir doku ile sonu\u00e7lan\u0131r – alt\u0131nda sulu, sulu par\u00e7alar bulunan gevrek bir y\u00fczey. Birka\u00e7 numara bunu ba\u015faracakt\u0131r: K\u0131zartmadan \u00f6nce bal\u0131\u011f\u0131 iyice kurulay\u0131n, eti s\u0131cak ya\u011fa bast\u0131r\u0131n ve bir kabuk olu\u015fmas\u0131n\u0131 bekleyin.<\/span><\/p>\n

Her t\u00fcr somonu kullanabilirsiniz, ancak ben \u0130sko\u00e7 veya Atlantik’i tercih ederim. Dilimler en az 1 in\u00e7 kal\u0131nl\u0131\u011f\u0131nda olma e\u011filimindedir ve merkeze \u0131s\u0131nmalar\u0131 daha uzun s\u00fcrd\u00fc\u011f\u00fc i\u00e7in kabuk olu\u015fumu i\u00e7in daha iyidir. Ayr\u0131ca sa\u011fl\u0131kl\u0131 ya\u011flar ve omega-3 ya\u011f asitleri a\u00e7\u0131s\u0131ndan da zengindirler. Ya\u011f k\u0131zg\u0131n tavada pi\u015fti\u011finde eti kaplar, nemini ve lezzetini korur.<\/span><\/p>\n

 <\/p>\n

Cildin soyulmas\u0131: Somon filetosu nas\u0131l soyulur<\/span><\/h2>\n

Tezgah\u0131n kenar\u0131na yak\u0131n bir kesme tahtas\u0131 yerle\u015ftirin. Somonu deri taraf\u0131 a\u015fa\u011f\u0131ya, kenara yak\u0131n olacak \u015fekilde yat\u0131r\u0131n. Bu, bo\u011fumlar\u0131n\u0131za \u00e7arpmadan b\u0131\u00e7a\u011f\u0131 tahta boyunca \u00e7al\u0131\u015ft\u0131rmay\u0131 kolayla\u015ft\u0131r\u0131r.<\/span><\/p>\n

Dilimlemeyi \u00f6nlemek i\u00e7in b\u0131\u00e7a\u011f\u0131 a\u015fa\u011f\u0131 do\u011fru hafif bir a\u00e7\u0131yla tutun. Kuyru\u011fun sonundan veya ortadan kesilen bir dilimin k\u00f6\u015fesinden ba\u015flayarak, eti ve cildi yak\u0131ndan kesmek i\u00e7in uzun bir kemik \u00e7\u0131karma b\u0131\u00e7a\u011f\u0131, maket b\u0131\u00e7a\u011f\u0131 veya \u015fef b\u0131\u00e7a\u011f\u0131 kullan\u0131n. Di\u011fer elinizle yava\u015f yay\u0131lma hareketleriyle derinin ucunu tutun.<\/span><\/p>\n

Skin-On: Cildi dilimlerden \u00e7\u0131kar\u0131n<\/span><\/h2>\n

M\u00fcmk\u00fcn oldu\u011fu kadar \u00e7ok \u00e7\u0131karmay\u0131 tercih etsem de, pi\u015fmi\u015f pullar\u0131 yemek g\u00fcvenlidir. Bunu, bir b\u0131\u00e7a\u011f\u0131n donuk s\u0131rt\u0131n\u0131 veya bir ka\u015f\u0131\u011f\u0131n kenar\u0131n\u0131 her iki y\u00f6nde hareket ettirerek kontrol edin. Bu, \u00f6l\u00e7eklerin y\u00f6n\u00fcn\u00fc belirlemeye yard\u0131mc\u0131 olacakt\u0131r. Solmu\u015f omurgan\u0131n kenar\u0131n\u0131 cilde kar\u015f\u0131 45 derecelik bir a\u00e7\u0131yla \u00e7apraz tutun. Pullar \u00e7\u0131kana kadar b\u0131\u00e7a\u011f\u0131 deriden kaz\u0131y\u0131n.<\/span><\/p>\n

 <\/p>\n

Filetolar\u0131 par\u00e7alara ay\u0131r\u0131n<\/span><\/h2>\n

M\u00fcmk\u00fcnse orta boy somon filetosu al\u0131n. Bu, boyut olarak tutarl\u0131 ve e\u015fit pi\u015firmeye izin veren kal\u0131n kesimler verecektir. Somonu yakla\u015f\u0131k 2 in\u00e7 geni\u015fli\u011finde e\u015fit b\u00fcy\u00fckl\u00fckte dilimler halinde kesin. Bal\u0131k \u00e7ok uzunsa, ince kenarlar\u0131ndan baz\u0131lar\u0131n\u0131 kesin ve at\u0131n. Ancak, bu k\u0131s\u0131m \u00e7ok gevrekle\u015fiyor, bu y\u00fczden isterseniz ba\u011flant\u0131da kal\u0131n.<\/span><\/p>\n

Y\u00fczeyi m\u00fcmk\u00fcn oldu\u011funca kurutun<\/span><\/h2>\n

Bal\u0131\u011f\u0131n y\u00fczeyini ka\u011f\u0131t havluyla kurutmak bal\u0131\u011f\u0131n k\u0131r\u0131lganl\u0131\u011f\u0131 ve g\u00fcvenli\u011fi i\u00e7in \u00e7ok \u00f6nemlidir. Ne kadar fazla nem al\u0131n\u0131rsa, et veya deri o kadar h\u0131zl\u0131 alt\u0131n rengine d\u00f6ner. Su buharla\u015facak ve k\u0131r\u0131lgan hale gelmesi daha uzun s\u00fcrecektir. Ayr\u0131ca k\u0131zg\u0131n ya\u011f\u0131n i\u00e7ine su d\u00fc\u015ferse patlayacak ve s\u0131\u00e7rayacakt\u0131r. Bu y\u00fczden tavaya bal\u0131k eklerken dikkatli olun.<\/span><\/p>\n

baharat filetosu<\/span><\/h2>\n

Tuz ve karabiber ile basit tutmaya meyilliyim. N\u00f6tr tad\u0131 olan posan\u0131n lezzetli tad\u0131n\u0131 artt\u0131rmak i\u00e7in her iki taraf\u0131 da c\u00f6mert\u00e7e serpin. Bunu yakmadan hemen \u00f6nce yap\u0131yorum \u00e7\u00fcnk\u00fc tuz nemi y\u00fczeye \u00e7ekiyor. Gerekirse, 10 dakika i\u00e7inde pi\u015fmemi\u015flerse tekrar kurutun.<\/span><\/p>\n

 <\/p>\n

tava se\u00e7imi<\/span><\/h2>\n

Kal\u0131n bir paslanmaz \u00e7elik tava, d\u00f6kme demir tava veya yap\u0131\u015fmaz tava, \u0131zgara somonla iyi \u00e7al\u0131\u015f\u0131r. Bununla birlikte, paslanmaz \u00e7elik benim en iyi se\u00e7imimdir ve \u0131s\u0131y\u0131 h\u0131zl\u0131 ve e\u015fit bir \u015fekilde da\u011f\u0131tma \u00f6zelli\u011fi nedeniyle restoranlarda s\u0131kl\u0131kla kullan\u0131l\u0131r. Y\u00fcksek kaliteli versiyonlar, \u0131s\u0131y\u0131 tutan, ancak yava\u015f ve istikrarl\u0131 bir \u015fekilde yayan paslanmaz \u00e7elik aras\u0131nda yap\u0131\u015ft\u0131r\u0131lm\u0131\u015f al\u00fcminyum, h\u0131zl\u0131 bir iletken ve bir \u0131s\u0131 yay\u0131c\u0131 i\u00e7eren \u00fc\u00e7 katmana sahiptir.<\/span><\/p>\n

Ya\u011f eklemeden \u00f6nce paslanmaz \u00e7elik tavalar\u0131n \u00f6nceden \u0131s\u0131t\u0131lmas\u0131 gerekir. G\u00f6remezsiniz, ancak y\u00fczey ger\u00e7ekten g\u00f6zeneklidir ve \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda bu g\u00f6zenekler k\u00fc\u00e7\u00fcl\u00fcr. Bu, orta ate\u015fte sadece birka\u00e7 dakika s\u00fcrer. Bunu kontrol etmek i\u00e7in birka\u00e7 damla su ekleyebilirsiniz, sa\u011flam kal\u0131rsa ve kabarc\u0131klar ve buharla\u015fma olmadan y\u00fczey boyunca kayarsa haz\u0131rd\u0131r. Ard\u0131ndan suyu silip ya\u011f\u0131 ekleyin.<\/span><\/p>\n

Alternatif olarak, bir yap\u0131\u015ft\u0131r\u0131c\u0131, y\u00f6ntemi ilk deneyenler i\u00e7in harika bir se\u00e7enektir, yap\u0131\u015fkan maddeyi \u00e7\u0131kar\u0131r ve ger\u00e7ekten renge odaklanabilir ve do\u011fru derecede donma elde edebilirsiniz.<\/span><\/p>\n

 <\/p>\n

ya\u011f se\u00e7imi<\/span><\/h2>\n

Duman noktas\u0131 375 \u00b0F (191 \u00b0C) ve \u00fczerinde olan k\u0131zartma ya\u011f\u0131 kullan\u0131n. Bal\u0131k yakla\u015f\u0131k 177\u00b0C s\u0131cakl\u0131kta pi\u015fecektir, bu nedenle bir \u0131s\u0131 sto\u011funa sahip olmak iyi bir fikirdir. \u00dcz\u00fcm ve kanola tohumlar\u0131, sebzeler, avokado ve normal veya hafif (s\u0131zma de\u011fil) zeytinya\u011f\u0131 iyi se\u00e7imlerdir. \u00d6zellikle sosumda kulland\u0131\u011f\u0131m i\u00e7in n\u00f6tr tad\u0131 i\u00e7in zeytin veya avokado ya\u011f\u0131n\u0131 tercih ediyorum. Ya\u011f\u0131 yan\u0131p s\u00f6nene kadar \u0131s\u0131t\u0131n, ancak sigara i\u00e7meyin. \u0130kincisi, \u00e7ok s\u0131cak oldu\u011funun ve ayr\u0131\u015ft\u0131\u011f\u0131n\u0131n bir i\u015faretidir.<\/span><\/p>\n

Tavaya so\u011fuk somon bal\u0131\u011f\u0131 eklemeyin<\/span><\/h2>\n

So\u011fuk yiyecekleri do\u011frudan buzdolab\u0131ndan tavaya eklemek, daha fazla yap\u0131\u015fmas\u0131na neden olur. S\u0131cakl\u0131\u011f\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde d\u00fc\u015f\u00fcr\u00fcr ve tavadaki g\u00f6zeneklerin dar kalmak yerine a\u00e7\u0131lmas\u0131na neden olur. Somonu pi\u015firmeden \u00f6nce en az 10 dakika oda s\u0131cakl\u0131\u011f\u0131nda b\u0131rak\u0131n.<\/span><\/p>\n

Derisiz somon kavurma<\/span><\/h2>\n

Gevrek bir alt\u0131n y\u00fczey i\u00e7in derisiz eti a\u015fa\u011f\u0131 kayd\u0131r\u0131n. A\u015f\u00e7\u0131l\u0131k okulundaki \u015fef e\u011fitmenim, bal\u0131\u011f\u0131n en kal\u0131n k\u0131s\u0131mda %75-80’e ula\u015fana kadar pi\u015fmesine izin vermemizi ve sonra ters \u00e7evirmemizi s\u00f6yledi. Kal\u0131nl\u0131\u011f\u0131na ba\u011fl\u0131 olarak i\u015flem yakla\u015f\u0131k 4 ila 5 dakika s\u00fcrer.<\/span><\/p>\n

\u0130\u015fin g\u00fczel yan\u0131, bal\u0131klar\u0131n kenarlar\u0131nda \u015feffaftan opak hale ge\u00e7ti\u011fini g\u00f6rebilmenizdir, bu y\u00fczden dikkatli olun. Bu, y\u00fczeyde kal\u0131n bir kabu\u011fun olu\u015fmas\u0131 i\u00e7in yeterli zaman sa\u011flar. \u00c7evirin, ard\u0131ndan filetolar orta dald\u0131rma (ortas\u0131 hafif yar\u0131 saydam) ila orta dald\u0131rma (\u00e7o\u011funlukla opak ve pul pul) olana kadar pi\u015firmeye devam edin.<\/span><\/p>\n

 <\/p>\n

Deri k\u0131zartma somon<\/span><\/h2>\n

Gevrek dokuyu esmerle\u015ftirmenin anahtar\u0131, somonu \u00f6nce derili taraf\u0131 a\u015fa\u011f\u0131 bakacak \u015fekilde pi\u015firmek, b\u00f6ylece ya\u011fda daha uzun s\u00fcre k\u0131zartmakt\u0131r. Tencereye \u00e7arpt\u0131\u011f\u0131 anda derinin k\u00fc\u00e7\u00fclmeye ba\u015flad\u0131\u011f\u0131n\u0131 fark edeceksiniz. Bal\u0131k ka\u015f\u0131\u011f\u0131 ile s\u0131kmak, b\u00fck\u00fclme veya k\u0131vr\u0131lma miktar\u0131n\u0131 an\u0131nda azalt\u0131r. Bu, d\u00fcz ve e\u015fit \u015fekilde k\u0131zart\u0131lm\u0131\u015f olmas\u0131n\u0131 sa\u011flayacakt\u0131r.<\/span><\/p>\n

Cilt kolajen ve omega-3 ya\u011f asitleriyle doludur ve dokuyu de\u011fi\u015ftirmek ete k\u0131yasla biraz daha uzun s\u00fcrer. Bu i\u015flem yakla\u015f\u0131k 5 ila 6 dakika s\u00fcrecektir. Deriyi \u00e7atalla kolayca kesebilmelisiniz. Bu t\u00fcr filetolar\u0131 sosun i\u00e7indeyken derisinin \u0131slanmas\u0131n\u0131 \u00f6nleyen bir tabakta derisi yukar\u0131 bakacak \u015fekilde servis ediyorum.<\/span><\/p>\n

H\u0131zl\u0131 bir tava sosu yap\u0131n<\/span><\/h2>\n

Bal\u0131\u011f\u0131 tavada k\u0131zartt\u0131ktan sonra, somonun ya\u011f\u0131 ve proteinin k\u0131zarmas\u0131ndan kalan lezzetli tad\u0131n bir k\u0131sm\u0131 olacakt\u0131r. Tavay\u0131 eksik etmeyin, sosu yapmak i\u00e7in o harika damlay\u0131 kullan\u0131n. K\u0131y\u0131lm\u0131\u015f sar\u0131msak, limon kabu\u011fu rendesi ve taze limon suyunu kokusu \u00e7\u0131kana kadar soteleyin. Dokuyu kal\u0131nla\u015ft\u0131rmak i\u00e7in \u0131s\u0131y\u0131 kapat\u0131n ve so\u011fuk tereya\u011f\u0131n\u0131 \u00e7\u0131rp\u0131n. Bu sosun em\u00fclsifiye olmas\u0131n\u0131 sa\u011flar, b\u00f6ylece bal\u0131\u011fa yap\u0131\u015f\u0131r. Dereotu ve k\u0131y\u0131lm\u0131\u015f maydanoz, taze otlar\u0131n yeme\u011fine aroma ve tat katar.<\/span><\/p>\n

bununla servis et<\/span><\/h2>\n
    \n
  • Sotelenmi\u015f ye\u015fil fasulye<\/span><\/li>\n
  • Izgara Ku\u015fkonmaz<\/span><\/li>\n
  • sa\u011fl\u0131kl\u0131 kinoa<\/span><\/li>\n<\/ul>\n

     <\/p>\n

    Somonun tavaya yap\u0131\u015fmas\u0131n\u0131 \u00f6nleyin<\/span><\/h2>\n

    Dilimler tavaya ula\u015ft\u0131ktan sonra hareket ettirmeyin. So\u011fuk bir bal\u0131k par\u00e7as\u0131, paslanmaz tavan\u0131z\u0131n y\u00fczey s\u0131cakl\u0131\u011f\u0131n\u0131 an\u0131nda de\u011fi\u015ftirecektir. Bu, tava g\u00f6zeneklerinin boyutunu art\u0131r\u0131r, ard\u0131ndan yiyecekleri yakalayarak yap\u0131\u015fmas\u0131na neden olur. Merak etmeyin, birka\u00e7 dakika sonra \u0131s\u0131 artacak ve tava tekrar \u0131s\u0131ya d\u00f6necektir. K\u00fc\u00e7\u00fck par\u00e7alar yap\u0131\u015fabilir (lezzetli sevgi par\u00e7alar\u0131 olu\u015fturabilir), ancak proteinin b\u00fcy\u00fck k\u0131sm\u0131 do\u011fal olarak sal\u0131nacakt\u0131r.<\/span><\/p>\n

    Limon ve sar\u0131msak soslu \u0131zgara somon<\/span><\/h2>\n

    Bu basit teknikleri kullanarak evde restoran kalitesinde \u0131zgara somon yap\u0131n ve lezzetli bir limon-sar\u0131msak tereya\u011f\u0131 sosuyla bitirin.<\/span><\/p>\n

    Haz\u0131rlama s\u00fcresi 20 dakika<\/span><\/p>\n

    Pi\u015firme s\u00fcresi 15 dakika<\/span><\/p>\n

    toplam s\u00fcre35 dakika<\/span><\/p>\n

    4 porsiyon<\/span><\/p>\n

    giri\u015f yolu<\/span><\/p>\n

    Amerikan yeme\u011fi<\/span><\/p>\n

    \u0130\u00e7indekiler<\/span><\/h3>\n

    Izgara somon (deri ile)<\/span><\/h4>\n
      \n
    • \u25a21 pound b\u00fct\u00fcn somon filetosu, derisi al\u0131nm\u0131\u015f, m\u00fcmk\u00fcnse ikiye b\u00f6l\u00fcnm\u00fc\u015f<\/span><\/li>\n
    • \u25a2ko\u015fer tuzu, baharat i\u00e7in gerekti\u011fi kadar<\/span><\/li>\n
    • \u25a2Baharat i\u00e7in gerekti\u011fi kadar karabiber<\/span><\/li>\n
    • \u25a22 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131, hafif zeytinya\u011f\u0131, \u00fcz\u00fcm \u00e7ekirde\u011fi, avokado veya bitkisel ya\u011f<\/span><\/li>\n<\/ul>\n

      Izgara somon (derisiz)<\/span><\/h4>\n
        \n
      • \u25a2 1 pound b\u00fct\u00fcn somon filetosu, derisi al\u0131nm\u0131\u015f, m\u00fcmk\u00fcnse yar\u0131ya b\u00f6l\u00fcnm\u00fc\u015f<\/span><\/li>\n
      • \u25a2ko\u015fer tuzu, baharat i\u00e7in gerekti\u011fi kadar<\/span><\/li>\n
      • \u25a2Baharat i\u00e7in gerekti\u011fi kadar karabiber<\/span><\/li>\n
      • \u25a22 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u0131, hafif zeytinya\u011f\u0131, \u00fcz\u00fcm \u00e7ekirde\u011fi, avokado veya bitkisel ya\u011f<\/span><\/li>\n<\/ul>\n

        Limon ve sar\u0131msakl\u0131 tereya\u011f\u0131 sosu<\/span><\/h4>\n
          \n
        • \u25a21 yemek ka\u015f\u0131\u011f\u0131 k\u0131y\u0131lm\u0131\u015f sar\u0131msak<\/span><\/li>\n
        • \u25a21 tatl\u0131 ka\u015f\u0131\u011f\u0131 limon kabu\u011fu<\/span><\/li>\n
        • \u25a2Yar\u0131m su barda\u011f\u0131 limon suyu<\/span><\/li>\n
        • \u25a2\u00bd \u00e7ay ka\u015f\u0131\u011f\u0131 ko\u015fer tuzu<\/span><\/li>\n
        • \u25a2Yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber<\/span><\/li>\n
        • 3 yemek ka\u015f\u0131\u011f\u0131 tuzsuz tereya\u011f\u0131<\/span><\/li>\n
        • \u25a21 yemek ka\u015f\u0131\u011f\u0131 dereotu yapra\u011f\u0131, kabaca do\u011franm\u0131\u015f<\/span><\/li>\n
        • \u25a21 yemek ka\u015f\u0131\u011f\u0131 k\u0131y\u0131lm\u0131\u015f maydanoz<\/span><\/li>\n
        • \u25a24 adet limon<\/span><\/li>\n<\/ul>\n

          Amerikan \u00f6zel \u00f6l\u00e7\u00fcm\u00fc<\/span><\/p>\n

          talimatlar<\/span><\/h3>\n

          Izgara somon (deri ile)<\/span><\/h4>\n
            \n
          1. Dilimler hala sa\u011flamsa, pullar\u0131 dilimlerden \u00e7\u0131karmak i\u00e7in b\u0131\u00e7a\u011f\u0131n (omurga) \u00fcst k\u0131sm\u0131n\u0131 kullan\u0131n. \u00d6l\u00e7ekleri gev\u015fetmek ve \u00e7\u0131karmak i\u00e7in b\u0131\u00e7a\u011f\u0131 cilt \u00fczerinde 45 derecelik bir a\u00e7\u0131yla kayd\u0131r\u0131n.<\/span><\/li>\n
          2. Somonu, daha \u00f6nce b\u00f6l\u00fcnmemi\u015fse, yakla\u015f\u0131k 2 in\u00e7 geni\u015fli\u011finde ve 6 ons a\u011f\u0131rl\u0131\u011f\u0131nda 4 e\u015fit boyutlu filetoya kesin.<\/span><\/li>\n
          3. Somonun her iki taraf\u0131n\u0131 ve derisini ka\u011f\u0131t havluyla iyice kurulay\u0131n.<\/span><\/li>\n
          4. Pi\u015firmeden hemen \u00f6nce somonun her iki taraf\u0131n\u0131 da tuz ve karabiberle tatland\u0131r\u0131n.<\/span><\/li>\n
          5. 12 in\u00e7lik paslanmaz \u00e7elik, d\u00f6kme demir veya yap\u0131\u015fmaz tavay\u0131 orta ate\u015fte yakla\u015f\u0131k 2 dakika \u0131s\u0131t\u0131lana kadar \u0131s\u0131t\u0131n. Zeytinya\u011f\u0131 ekleyin ve ard\u0131ndan \u0131s\u0131y\u0131 orta-y\u00fcksek ate\u015fte a\u00e7\u0131n. Ya\u011f par\u0131ldamaya ba\u015flad\u0131\u011f\u0131nda, yakla\u015f\u0131k 1 ila 2 dakika, somonu deri taraf\u0131 a\u015fa\u011f\u0131ya gelecek \u015fekilde dikkatlice ekleyin. Bir ka\u015f\u0131\u011f\u0131n arkas\u0131n\u0131 kullanarak bal\u0131\u011f\u0131 hemen yakla\u015f\u0131k 10 saniye boyunca tavaya bast\u0131r\u0131n. Bu, cilt torsiyonunu azaltmaya yard\u0131mc\u0131 olacakt\u0131r. Kalan dilimleri tavaya ekleyin, bir sonrakini eklemeden \u00f6nce her dilimi a\u015fa\u011f\u0131 do\u011fru bast\u0131r\u0131n. S\u0131cakl\u0131\u011f\u0131 orta seviyeye d\u00fc\u015f\u00fcr. Somonu, derisi kahverengile\u015fip gevrekle\u015fene ve tavadan kolayca ayr\u0131lana kadar, ara s\u0131ra etin \u00fczerine bast\u0131rarak pi\u015firin, yakla\u015f\u0131k 5 ila 6 dakika. Somon %75-80 pi\u015fmi\u015f olacakt\u0131r.<\/span><\/li>\n
          6. Somonu dikkatlice \u00e7evirmek i\u00e7in ma\u015fa kullan\u0131n. Tavaya do\u011frudan temas etmek i\u00e7in y\u00fczeye hafif\u00e7e vurun ve dilimleri hareket ettirmeyin. Y\u00fczey alt\u0131n rengi kahverengi olana, kenarlar opak olana ve orta k\u0131s\u0131m hafif yar\u0131 saydam olana kadar, yakla\u015f\u0131k 1 ila 2 dakika pi\u015firin. \u0130\u00e7 s\u0131cakl\u0131k, orta nadirlik i\u00e7in 120 derece Fahrenhayt (49 santigrat derece) veya ortam i\u00e7in 130 derece Fahrenhayt (54 santigrat derece) okumal\u0131d\u0131r.<\/span><\/li>\n
          7. Fazla ya\u011f\u0131 bo\u015faltmak i\u00e7in somonu ka\u011f\u0131t havluyla kapl\u0131 bir taba\u011fa aktar\u0131n. Tavay\u0131 atmay\u0131n.<\/span><\/li>\n<\/ol>\n

            Izgara somon (derisiz)<\/span><\/h4>\n
              \n
            1. Hala sa\u011flamsa, cildi somondan dikkatlice \u00e7\u0131karmak i\u00e7in bir soyma b\u0131\u00e7a\u011f\u0131 kullan\u0131n. Somonu, daha \u00f6nce b\u00f6l\u00fcnmemi\u015fse, yakla\u015f\u0131k 2 in\u00e7 geni\u015fli\u011finde ve 6 ons a\u011f\u0131rl\u0131\u011f\u0131nda 4 e\u015fit boyutlu filetoya kesin.<\/span><\/li>\n
            2. Somon y\u00fczeyini ve cildi ka\u011f\u0131t havluyla iyice kurulay\u0131n.<\/span><\/li>\n
            3. Pi\u015firmeden hemen \u00f6nce somonun her iki taraf\u0131n\u0131 da tuz ve karabiberle tatland\u0131r\u0131n.<\/span><\/li>\n
            4. 12 in\u00e7lik paslanmaz \u00e7elik, d\u00f6kme demir veya yap\u0131\u015fmaz tavay\u0131 orta ate\u015fte yakla\u015f\u0131k 2 dakika \u0131s\u0131t\u0131lana kadar \u0131s\u0131t\u0131n. Zeytinya\u011f\u0131 ekleyin ve ard\u0131ndan \u0131s\u0131y\u0131 orta-y\u00fcksek ate\u015fte a\u00e7\u0131n. Ya\u011f par\u0131ldamaya ba\u015flad\u0131\u011f\u0131nda, yakla\u015f\u0131k 1 ila 2 dakika, somonu et taraf\u0131 a\u015fa\u011f\u0131 gelecek \u015fekilde teker teker dikkatlice ekleyin. Bir ka\u015f\u0131\u011f\u0131n arkas\u0131n\u0131 kullanarak bal\u0131\u011f\u0131 hemen yakla\u015f\u0131k 10 saniye boyunca tavaya bast\u0131r\u0131n. Kalan dilimleri tavaya ekleyin, bir sonrakini eklemeden \u00f6nce her dilimi a\u015fa\u011f\u0131 do\u011fru bast\u0131r\u0131n. S\u0131cakl\u0131\u011f\u0131 orta seviyeye d\u00fc\u015f\u00fcr. Somonu, y\u00fczeyi alt\u0131n rengi, gevrek ve tavadan kolayca ayr\u0131lana kadar ara s\u0131ra k\u00fcspesine bast\u0131rarak pi\u015firin, yakla\u015f\u0131k 4 ila 5 dakika. Somon %75-80 pi\u015fmi\u015f olacakt\u0131r.<\/span><\/li>\n
            5. Ma\u015fa kullanarak somonu dikkatlice ters \u00e7evirin. Tavaya do\u011frudan temas etmek i\u00e7in y\u00fczeye hafif\u00e7e vurun ve dilimleri hareket ettirmeyin. Kenarlar opak ve orta k\u0131s\u0131m biraz \u015feffaf olana kadar, yakla\u015f\u0131k 1 ila 2 dakika pi\u015firin. \u0130\u00e7 s\u0131cakl\u0131k, orta nadirlik i\u00e7in 120 derece Fahrenhayt (49 santigrat derece) veya ortam i\u00e7in 130 derece Fahrenhayt (54 santigrat derece) okumal\u0131d\u0131r.<\/span><\/li>\n
            6. Fazla ya\u011f\u0131 bo\u015faltmak i\u00e7in somonu ka\u011f\u0131t havluyla kapl\u0131 bir taba\u011fa aktar\u0131n. Tavay\u0131 atmay\u0131n.<\/span><\/li>\n<\/ol>\n

              Limon ve sar\u0131msakl\u0131 tereya\u011f\u0131 sosu<\/span><\/h4>\n
                \n
              1. Somonu pi\u015firmek i\u00e7in kullan\u0131lan ayn\u0131 tavay\u0131 orta ate\u015fte \u0131s\u0131t\u0131n. Sar\u0131msak ve limon kabu\u011funu ekleyin ve kokusu \u00e7\u0131kana kadar 30 saniye soteleyin. Limon suyu, \u00bd \u00e7ay ka\u015f\u0131\u011f\u0131 tuz ve \u00bd \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber ekleyin. Kar\u0131\u015ft\u0131r\u0131n ve 1 dakika pi\u015firin. Ate\u015fi s\u00f6nd\u00fcr. Hafif kal\u0131n bir em\u00fclsiyon olu\u015fana kadar tereya\u011f\u0131n\u0131 \u00e7\u0131rp\u0131n.<\/span><\/li>\n
              2. Somonu tekrar tavaya ekleyin, dereotu yapraklar\u0131 ve maydanozla s\u00fcsleyin, ard\u0131ndan limon-sar\u0131msak sosuyla d\u00f6k\u00fcn. Somonu limon dilimleri ile servis edin.<\/span><\/li>\n<\/ol>\n

                aletler<\/span><\/h3>\n
                  \n
                • k\u0131zartma tavas\u0131<\/span><\/li>\n
                • bal\u0131k ka\u015f\u0131\u011f\u0131<\/span><\/li>\n<\/ul>\n

                  notlar<\/span><\/h3>\n
                    \n
                  • B\u00fct\u00fcn somon filetolar\u0131 yerine d\u00f6rt adet 6 ons fileto kullan\u0131labilir. Bakkallar genellikle dilimlenmi\u015f, temizlenmi\u015f dilimler satar.<\/span><\/li>\n
                  • Somon filetolar\u0131 1 in\u00e7ten daha kal\u0131nsa, istenen k\u0131vama ula\u015fmak i\u00e7in pi\u015firme s\u00fcresini gerekti\u011fi gibi ayarlay\u0131n.<\/span><\/li>\n<\/ul>\n

                     <\/p>\n

                    <\/p>\n
                    \n
                    \n
                    \n
                    <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                    Limon ve sar\u0131msak soslu \u0131zgara somon Bu basit teknikleri kullanarak evde restoran kalitesinde \u0131zgara somon yapmay\u0131 \u00f6\u011frenin .\u00a0\u0130ki \u015fekilde gevrek bir alt\u0131n kabuk yap\u0131n: kabuklu veya kabuksuz .\u00a0H\u0131zl\u0131 ve doyurucu bir yemek i\u00e7in kolay limonlu sar\u0131msakl\u0131 tereya\u011f\u0131 sosuyla tamamlay\u0131n .   Tavada k\u0131zartma, somon fileto pi\u015firmenin en sevdi\u011fim yolu. Kar\u015f\u0131 konulmaz bir doku ile sonu\u00e7lan\u0131r …<\/p>\n","protected":false},"author":1,"featured_media":2371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[1203,1202],"class_list":["post-4137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-tr","tag-ahelth-com-pan-seared-salmon-lemon-garlic-sauce-tr","tag-limon-ve-sarimsak-soslu-izgara-somon"],"yoast_head":"\nLimon ve sar\u0131msak soslu \u0131zgara somon - the health<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ahelth.com\/tr\/ahelth-com-pan-seared-salmon-lemon-garlic-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Limon ve sar\u0131msak soslu \u0131zgara somon - the health\" \/>\n<meta property=\"og:description\" content=\"Limon ve sar\u0131msak soslu \u0131zgara somon Bu basit teknikleri kullanarak evde restoran kalitesinde \u0131zgara somon yapmay\u0131 \u00f6\u011frenin .\u00a0\u0130ki \u015fekilde gevrek bir alt\u0131n kabuk yap\u0131n: kabuklu veya kabuksuz .\u00a0H\u0131zl\u0131 ve doyurucu bir yemek i\u00e7in kolay limonlu sar\u0131msakl\u0131 tereya\u011f\u0131 sosuyla tamamlay\u0131n .   Tavada k\u0131zartma, somon fileto pi\u015firmenin en sevdi\u011fim yolu. 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