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Pariyon ka Bagh
Pariyon ka Bagh
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Region: PK
Thursday 08 October 2026 03:38:39 GMT
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solimar4933
Soli Mar :
erdftgvchyu[Red heart][Vergüenza]
2026-10-08 03:54:47
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salman.ali15946
ITS AHMAD RAZA😍 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-10-08 20:18:07
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Panko Crusted Salmon Sandwich with a shaved fennel salad Ingredients: 1/2 fennel bulb sliced paper thin (use mandolin) 1/2 zucchini sliced paper thin (use mandolin) Lemon juice from half lemon 1/2 red onion thinly sliced 2 handfuls of rocket 1 tsp Salt Ciabatta rolls toasted 2 skinless salmon fillets 2 tbsp sliced almonds toasted 1 cup panko breadcrumbs 1 tbsp olive oil 1 tsp Lemon zest from 1 tbsp chopped parsley 1 tbsp dijon mustard 1 egg 1 cup avocado oil 1 garlic clove minced 1 tsp Salt 1 tsp dijon mustard Squeeze of lemon juice Method: 1. In a bowl add sliced fennel, zucchini salt and lemon juice, toss well and set aside to marinade 2. To make the mayonnaise add egg, dijon mustard, oil and lemon juice into a jar. Place the stick of the blender over the egg and blend until emulsified. Mix in garlic and season with salt. 3. In a small bowl combine panko breadcrumbs, parsley , olive oil and zest. 4. Season salmon with salt then brush dijon mustard onto the top of the salmon. Then using a spoon, cover the top of the salmon with the panko mix. 5. Preheat the oven to 180c then heat an ovenproof non-stick pan with a drizzle of olive oil . Place salmon into the pan panko side up. Cook for 2 minutes on medium heat before transferring into the oven. 6. Cook salmon for 7-8 minutes or until internal temp hits 63 celsius 7. Remember to use mitts to remove the pan from the oven. 8. Toss rocket and red onion through the marinated fennel. 9. To assemble, spread garlic mayo on the base of the ciabatta followed by a fillet of salmon then top with fennel salad and some toasted almonds. 10. Spread a little more mayo on the top half of the bread, lid then enjoy. #sandwich #recipes #fyp #sandwiches #asmr
Panko Crusted Salmon Sandwich with a shaved fennel salad Ingredients: 1/2 fennel bulb sliced paper thin (use mandolin) 1/2 zucchini sliced paper thin (use mandolin) Lemon juice from half lemon 1/2 red onion thinly sliced 2 handfuls of rocket 1 tsp Salt Ciabatta rolls toasted 2 skinless salmon fillets 2 tbsp sliced almonds toasted 1 cup panko breadcrumbs 1 tbsp olive oil 1 tsp Lemon zest from 1 tbsp chopped parsley 1 tbsp dijon mustard 1 egg 1 cup avocado oil 1 garlic clove minced 1 tsp Salt 1 tsp dijon mustard Squeeze of lemon juice Method: 1. In a bowl add sliced fennel, zucchini salt and lemon juice, toss well and set aside to marinade 2. To make the mayonnaise add egg, dijon mustard, oil and lemon juice into a jar. Place the stick of the blender over the egg and blend until emulsified. Mix in garlic and season with salt. 3. In a small bowl combine panko breadcrumbs, parsley , olive oil and zest. 4. Season salmon with salt then brush dijon mustard onto the top of the salmon. Then using a spoon, cover the top of the salmon with the panko mix. 5. Preheat the oven to 180c then heat an ovenproof non-stick pan with a drizzle of olive oil . Place salmon into the pan panko side up. Cook for 2 minutes on medium heat before transferring into the oven. 6. Cook salmon for 7-8 minutes or until internal temp hits 63 celsius 7. Remember to use mitts to remove the pan from the oven. 8. Toss rocket and red onion through the marinated fennel. 9. To assemble, spread garlic mayo on the base of the ciabatta followed by a fillet of salmon then top with fennel salad and some toasted almonds. 10. Spread a little more mayo on the top half of the bread, lid then enjoy. #sandwich #recipes #fyp #sandwiches #asmr

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