關於 salmon rub ，我們在網路上蒐集到這些相關的討論、資訊與評價

<3 CITTA Mall <3
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Spoiled for choice, you will never leave hungry at #CITTAMall with these wonderful cuisines :

✨ 𝐖𝐢𝐧𝐠𝐬𝐭𝐨𝐩 (𝐆-𝟎𝟓)

Well-known for its classic and boneless wings, Wingstop offers a choice of 10 flavours including Louisiana Rub, Lemon Pepper, Mango Habanero, Oriental Sweet Soy, Atomic, and many more for you to choose from.

Aside from chicken wings, you can also get chicken tenders, drumsticks, burgers and even rice boxes at Wingstop, the America’s No. 1 fastest growing chicken restaurant brand from Dallas, Texas.
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✨ 𝐆𝐚𝐣𝐚𝐡 𝐌𝐚𝐝𝐚 (𝐆-𝟎𝟑 & 𝐆-𝟎𝟑𝐀)

No idea what to have for your lunch or dinner? Come to Gajah Mada and enjoy authentically delicious and delightfully affordable Indonesian, Thai, Malaysian, and Vietnamese food that are available all under one roof!
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✨ 𝐈𝐲𝐚𝐤𝐢𝐦𝐨𝐧𝐨 (𝐆-𝐊𝟎𝟔)

From mouth-watering pan-fried salmon to tantalising takoyaki, you will definitely enjoy the food selections available at Iyakimono especially for those teppanyaki lovers.
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✨ 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐚𝐥 𝐍𝐨𝐨𝐝𝐥𝐞 (𝐆-𝟑𝟏)

Who doesn’t love a good pork broth with their noodles? At Universal Noodle, you will be able to customise your meal with a variety of meats and cuts available on their extensive menu.
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✨ 𝐁 𝐎𝐩𝐭𝐢𝐪𝐮𝐞 (𝐅-𝟐𝟎)

Besides food, you can also get optometry services at CITTA Mall. Offering quality products and excellent service with good value for money, B Optique is equipped with advanced eyes inspection equipment and they have a team of experienced and qualified staffs.
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Feeling lazy to get out from your house or office? Log on to www.citta.com.my now and have all these delivered to you via #myCITTA :D

【母親，妳需要的只是一隻戰斧】

連金正恩都要跟全世界手牽手快樂相處了，我們家還處於世界大戰火熱期。

兩隻兩歲半的小孩正處於自我意識高漲的階段，各式各樣的不合作運動全面性展開，不吃飯不睡覺不洗澡不安靜不收玩具，亂拿東西順便結黨搗蛋。比起嬰兒時期懵懂的犯錯，現在的明知故犯更令人火大！

媽麻大吼小孩大哭，我每天都精力用盡頹廢到素顏出門也不覺得危害社會。(我的好鄰居最近搬家了，恐怕主因是受不了我們家的噪音汙染😱)

這就是我的雙寶媽媽日常，有志生雙胞胎的朋友一定要三思啊！

😎😎厭世分隔缐😎😎

話說母親節快到了，親愛的阿母，我來幫你吃一點大餐！

「戰斧牛排」Tomahawk是美國印地安語中斧頭的意思，帶骨牛小排連接著油花豐美咬勁十足的肋眼，威武外型就像一把銳氣萬千的斧頭。媽麻需要的那種！

Costco買到的USDA Prime戰斧放置室溫退冰，簡單撒上Trader Joe's超市的BBQ Rub and Seasoning、海鹽及現磨黑胡椒，醃個30分鐘入味，就可以丟上帶蓋的烤肉爐，輕輕鬆鬆等吃啦～

這瓶燒烤專用調味料超好用，裡頭有大蒜洋蔥紅椒粉，最厲害的是研磨咖啡顆粒，濃厚的烘焙氣息大大增加烤肉的煙燻香氣，豪邁地刺激你的嗅覺神經。

烤肉架的小角落我丟了一包蘋果木木屑Applewood Woodchips增加煙燻風味，熱愛烤肉的朋友可以參考一下使用方法喲～
【美國老爸這樣烤：西洋杉烤鮭魚 Cedar Plank Salmon】
http://belleslab.pixnet.net/blog/post/181878108

配菜也很簡單，蘑菇撒上Trader Joe's超市的松露奶油、海鹽及現磨黑胡椒，櫛瓜則是初榨橄欖油、海鹽及現磨黑胡椒，放上爐一起悶烤。

等吃的同時先來點開胃小點，又是從Trader Joe's超市搜刮來的。Tomato Soup Crackers吃起來就像酸甜番茄與濃郁蒜香的乾燥版番茄濃湯。使用了糙米粉、燕麥與馬鈴薯澱粉，還是Gluten Free的喲。搭配大蒜口味的Boursin Cheese，增添乳脂香氣，十分涮嘴。

油滋滋的戰斧撫慰我的身心，希望也能儲存一點正能量。母親節快樂，媽麻們多吃一點，才有力氣繼續抗戰 💪💪Fight!!!

ぜひ作ってみてくださいね！

チョコレートケーキ
10人分

材料：

チョコレートビスケット(砕く) 80g

溶かしバター(無塩) 大さじ3

砂糖 大さじ2

チョコレート(刻む) 100g

生クリーム(温める) 100ml

チョコレートスプレッド 大さじ2

ラズベリー 適量

ミント 適量

作り方：

1.ボウルにチョコレートビスケット、溶かしバター、砂糖を加えて混ぜる。

2.カップ型に(1)を等分に入れ、冷凍庫に入れて10分冷やし固める。

3.ボウルに刻んだチョコレートを入れ、温めた生クリーム、チョコレートスプレッドを加えて泡立て器でよく混ぜる。

4.(3)を(2)に流し入れ、冷蔵庫に入れて1時間冷やし固める。

5.ミント、ラズベリーを乗せたら、完成！

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4種のサンドイッチ
8個分

材料：

■チャツネチーズ

食パン(全粒粉入り) 2枚

チャツネ 大さじ1

チェダーチーズ 2枚

■ハムマスタード

食パン 2枚

マスタード 大さじ1

ロースハム 2枚

■サーモンクリームチーズ

食パン 2枚

クリームチーズ 大さじ2

スモークサーモン 2切れ

ディル 適量

■きゅうり

食パン(胚芽入り) 2枚

バター 大さじ1

きゅうり(スライス) 1/4本

塩 少々

コショウ 少々

作り方：

1.食パンにチャツネを塗り、チェダーチーズを乗せてもう1枚の食パンで挟む。

2.食パンに粒マスタードを塗り、ロースハムを乗せてもう1枚の食パンで挟む。

3.食パンにクリームチーズを塗り、スモークサーモン、ディルを乗せてもう1枚の食パンで挟む。

4.食パンにバターを塗り、きゅうりを乗せて塩、コショウを振り、もう1枚の食パンで挟む。

3.皿に盛って冷蔵庫で冷やしたら、完成！

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イングリッシュスコーン
6個分

材料：

薄力粉 450g
無塩バター(1cm角) 50g
砂糖 大さじ2
ベーキングパウダー 小さじ2
塩 小さじ1/4
牛乳 250ml
卵黄 1個分

■トッピング
お好みのジャム 適量
クロテッドクリーム 適量

作り方：
1.オーブンは220℃に余熱しておく。

2.ボウルに薄力粉、バターを入れてすり混ぜる。

3.砂糖、ベーキングパウダー、塩を加えてさらに混ぜ、中心にくぼみを作って牛乳を注ぎ、ゆっくりと混ぜる。

4.生地を台の上に移し、1分ほどこね、厚さ2cmほどに伸ばし、円形の型で(4)を型抜く。

5.クッキングシートを敷いた天板に(4)を並べ、表面に卵黄を塗る。

6.220℃のオーブンで12分ほど焼く。

7.クロテッドクリームとお好みのジャムを添えたら、完成！



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Chocolate Tortes
Makes 12

INGREDIENTS

80 grams crushed chocolate biscuits
3 tablespoons melted butter
2 tablespoons sugar
100 grams chocolate
100 millilitres hot double cream
2 tablespoons chocolate spread

Garnish
Raspberries
Mint

PREPARATION

1. In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
2. Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
3. Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
4. Pour the ganache over the biscuit bases.
5. Chill in the fridge for 1 hour, until set.
6. Garnish with raspberries and a sprig of mint.
7. Enjoy!

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Finger Sandwiches
Makes 12

INGREDIENTS

Cheese and Chutney
2 slices of brown bread
1 tablespoon chutney
1-2 slices cheddar cheese

Ham and Mustard
2 slices of white bread
1 tablespoon wholegrain mustard
1-2 slices ham

Salmon and Cream Cheese
2 slices of white bread
1 tablespoon cream cheese
1-2 slices smoked salmon
Fresh dill

Cucumber
2 slices of granary bread
1 tablespoon butter
¼ peeled cucumber, cut into slices
Salt
Pepper

PREPARATION

1. While the tortes are chilling, get started on the sandwiches.
2. Assemble each sandwich and cut off the crusts.
3. Lay out on a plate and leave to chill in the fridge.
4. Enjoy!

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English Scones
Makes 6-8

INGREDIENTS

450 grams self-raising flour
55 grams butter, cut into cubes
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
250 millilitres milk
1 egg yolk

To Serve
Jam
Clotted cream

PREPARATION

1. Preheat the oven to 220˚C/425˚F.
2. In a large bowl, rub together the self-raising flour and cubed butter until you form fine crumbs.
3. Mix in the sugar, baking powder, and salt, and make a well in the middle.
4. Pour in the milk and gently mix together until just combined.
5. Tip the dough onto a floured surface and knead for about a minute. Be careful not to over-knead the dough.
6. Using a round cookie cutter or the rim of a glass, cut circles into the dough that are about 1-2 inches thick.
7. Place onto a baking tray lined with parchment paper and coat the tops of the scones with the egg yolk.
8. Bake for 12 minutes.
9. Serve with clotted cream and jam.
10. Enjoy!

SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Oven-baked recipes are a life-saver for those who are busy. All you need is to do a little bit of prep work, pop it all in the oven, and you can get on with doing what you need to, while a nutritious meal is cooking for your family.

It’s a healthy and wholesome meal all in one tray. The formula is really simple. Combine Protein + Vegetables + Oil + Seasoning and you have your dinner! Watch this video!

SNAP & SHARE your pictures. Tag me @JoannaSohOfficial #JSohRecipes

READ below for the recipes and steps.

________________

Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.

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Joanna Soh:
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ROASTED CHICKEN W MIXED VEGETABLES (serves 2)
1. 2 Chicken Legs Quarter – 336Cals each
2. 2 Carrots, sliced – 50Cals
3. 1 head Broccoli – 98Cals
4. 1 Sweet Potato, sliced into cubes – 112Cals
5. 1 Red Onion, sliced – 46Cals
6. 6 Garlic Cloves, crushed – 27Cals
7. 1 tbsp. Olive Oil – 69Cals
8. 1 tbsp. Apple Cider Vinegar – 3Cals
9. ¼ tsp. Fresh Rosemary, chopped
10. ¼ tsp. Mixed herbs
11. Salt & Pepper to taste

Steps:
1. Pre-heat oven to 425°F/220°C.
2. Rub the chicken legs with olive oil. Season with fresh rosemary, salt and pepper. Set aside.
3. Next, make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Season the vegetables with a little bit of olive oil, apple cider vinegar, salt, pepper, mixed herbs and some rosemary.
4. Transfer and arrange the chicken legs on top of the vegetables.
5. Bake for an hour or until chicken is cooked through.
6. Serve warm!

Per serving: 540Cals


BAKED SALMON & ZUCCHINI (serves 1)
1. 1 Salmon Fillet - 416Cals
2. ½ Zucchini, halved lengthwise and thinly sliced – 9Cals
3. ½ cup Cherry Tomatoes, halved – 13Cals
4. ½ Lemon, slices, plus 2 teaspoons fresh lemon juice – 8Cals
5. 1 Garlic Cloves, minced – 4.5Cals
6. ¼ tsp. Rosemary, chopped
7. ¼ tbsp. Olive Oil – 17.5Cals
8. Salt & pepper to taste

Steps:
1. Preheat oven to 350°F/180°C.
2. Let’s prep the salmon. Marinade the salmon fillet with olive oil, salt & pepper, chopped rosemary and garlic clove. Gently massage the seasoning into the salmon and set aside.
3. Next, line a baking tray with tin foil. Then make a bed for the salmon fillet by arranging all the vegetables on the bottom of a baking dish and season with salt and pepper.
4. Place the salmon and drizzle with freshly squeezed lemon juice. 5. Seal it all in tightly. Place into oven and bake until cooked through for about 30 minutes.
5. Enjoy warm

Per serving: 468Cals


AUBERGINE & BLACK BEAN RATATOUILLE (serves 4)
1. 2 Aubergines, sliced – 272Cals
2. 1 Zucchini, sliced – 33Cals
3. 1 tbsp. olive oil – 69Cals
4. 1 can Diced Tomato – 108Cals
5. 1 can Black bean- 316Cals
6. 1 Onion, chopped – 46Cals
7. 2 Garlic Cloves, chopped – 9Cals
8. 25g Grated Parmesan -108Cals
9. ¼ tsp. Cayenne Pepper
10. Salt & Pepper to taste

Steps:
1. Pre-heat oven to 220°C.
2. In a large bowl, season the aubergine and zucchini slices with olive oil, and salt and pepper. Set aside.
3. To make the sauce, mix together the diced tomato, black beans, onion, garlic, cayenne pepper and salt & pepper. Set aside.
4. Now let's assemble the dish. In a baking dish, arrange the aubergines and zucchini slices in a single layer.
5. Next, pour in a layer of the black bean sauce. Then top it up with another layer of aubergine and zucchini slices. Repeat until the baking tray is filled.
6. Finally, sprinkle with some grated cheese. Bake in the oven for 30 - 40 minutes until the top layer is golden brown. Serve hot.

Per serving: 241Cals

乾煎魚Dry-Fried Fish

重點祕訣：熱鍋冷油，不易沾鍋
可使油形成隔膜，隔離鍋面和食材，達到不沾效果
Important tip: Heating the cold oil in the hot wok allows it to form a stick-resistant layer between the pan surface and the food, achieving a non-stick effect.

材料：
黃魚 1尾
沙拉油 2大匙
Ingredients:
1 Yellow croaker fish
Cooking oil 2 tablespoons

調味料：
鹽 1茶匙
Seasoning:
Salt 1 teaspoon

作法：
1. 黃魚洗淨瀝乾，用紙巾擦乾水分。
2. 熱鍋關小火，倒入冷油，再將作法1的魚放入鍋。
3. 以小火煎約4分鐘至酥脆後翻面再煎。
4. 再煎約4分鐘，至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish, dry off the water with paper towels.
2. Place a wok over low heat and pour in the cold oil, then place the fish from step 1 into the wok.
3. Fry over low heat for 4 minutes until it is crispy then gently turn it over.
4. Fry it for another 4 minutes until both sides are golden and crisp.

乾煎虱目魚Dry-Fried Milkfish

重點祕訣：魚身擦乾、抹鹽醃漬，不易沾鍋
抹鹽讓魚表面脫水，容易定型
Important tip : Wipe the fish dry and rub it with salt all around to cure it, it will help with it not sticking to the pan. Rubbing the fish with salt dehydrates the surface of the fish, helping to set its shape.

材料：
虱目魚肚 1片
沙拉油 1大匙
Ingredients:
1 Milkfish belly fillet
Cooking oil 1 tablespoon

調味料：
鹽 1茶匙
Seasoning:
Salt 1 teaspoon

作法：
1.魚洗淨瀝乾，用紙巾吸乾水分，再撒上鹽抹勻。
2.熱鍋，倒入沙拉油，將魚皮面先下鍋煎。
3.以小火煎約4分鐘至酥脆後翻面再煎。
4.再煎約4分鐘至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish. Dry off water with paper towels, sprinkle with salt and spread it around evenly on the fish.
2. Heat up a wok and pour in the cooking oil. Fry the skin side first.
3. Fry for 4 minutes until crisp and then turn it over to fry the other side
4. Fry it for another 4 minutes until golden and crispy on both sides then serve.


麥年鱈魚Codfish Meuniere

重點祕訣：表面沾粉，不黏鍋且口感酥脆
可避免魚皮直接接觸鍋面，魚皮不易破
Important tip: Coating the surface with flour will prevent the fish from sticking to the wok and gives it a crisp texture. It also prevents letting the skin come into direct contact with the wok so the skin would not break apart easily.

材料：
鱈魚 1片(約300公克)
低筋麵粉 2大匙
沙拉油 2大匙
Ingredients:
1 Codfish fillet (about 300 grams)
Cake flour 2 tablespoons
Cooking oil 2 tablespoons

調味料：
鹽 1/4茶匙
黑胡椒粉 1/4茶匙
Seasoning:
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon

作法：
1. 將鱈魚片的鱗片刮除後洗淨瀝乾。
2. 將調味料均勻地抹在兩面上，醃漬約1分鐘。
3. 醃好的鱈魚兩面都沾上麵粉。
4. 熱鍋，倒入沙拉油，將鱈魚放入鍋中，以小火煎至兩面金黃色後裝盤即可。
Preparation Method:
1. After removing the fish scales, wash the codfish and let drain.
2. Evenly apply the seasoning to both sides and let marinate for about 1 minute.
3. Coat the marinated cod with flour on both sides.
4. Heat up a wok and pour in the cooking oil. Put the codfish into the wok over low heat and fry until golden brown on both sides then put on a plate to serve.

檸汁煎鮭魚
Sauteed Salmon with Lemon Juice

重點祕訣：鍋中撒鹽，魚再入鍋不沾黏
鹽可隔離魚片與鍋面，不易沾鍋
Important tip: Sprinkling salt into the wok then putting in the fish will prevent sticking as salt separates the fish and the wok surface.

材料：
鮭魚 1片(約300公克)
檸檬 1顆
沙拉油 2大匙
Ingredients:
1 Salmon fillet (about 300 grams)
1 Lemon
Cooking oil 2 tablespoons

調味料：
鹽 1/2茶匙
Seasoning:
Salt 1/2 teaspoon

作法：
1. 將鮭魚的鱗片刮除後洗淨擦乾。
2. 鮭魚洗淨，用紙巾吸乾水分。
3. 熱鍋，倒入沙拉油，將1/2茶匙鹽撒入鍋中。
4. 將魚放入鍋中，以小火煎約3分鐘至酥脆後翻面再煎。
5. 再煎約3分鐘兩面金黃酥脆即可起鍋，擠上檸檬汁即可。
Preparation Method:
1. Scrape off the scales from the salmon then wash and wipe dry.
2. Use paper towels to dry off the cleaned salmon.
3. Heat up a wok, pour in the cooking oil then sprinkle 1/2 teaspoon of salt into the wok.
4. Place the fish into the wok over low heat and fry for about 3 minutes until crisp then turn it over and fry again.
5. Fry it for about 3 minutes until it is golden and crispy on both sides then squeeze lemon juice into the wok and that's it.


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