Often times people discard the salmon skin because they don't know what else to do with it or they think its disgusting. I would agree that salmon skin with scales and undercooked is gross, but if used properly it can be the tastiest accent to your pan roasted/seared fish. Here are the rules;
1. Always buy and cook with fresh Salmon. If it smells sour or like ammonia, to the garbage can! Bin IT! (put it in the garbage).
2. Preferably scale your fish before you cut into it. If its already cut, do the best you can to scale it and watch out for wandering scales, they may land up on your fillet and in the pan.
3. Score your fish (see video).
4. Pat fish dry
5. Season with salt and pepper and add to hot pan skin side down.
Check out the vid. I know it's Ramsay from Hells Kitchen, but he actually knows what he's talking about. Bon Appetite!
Gordon Ramsay - Crispy Salmon Crushed Potatoes with Crab Meat
This is one of my faverite food preperation videos from Chef ramsey, Whatever you think about his personality, you have to admit, the dude can cook.
ReplyDeleteI personally LOVE the skin on salmon, it has so much flavor, so I'm always a bit disapointed when I order it, and it arrives with no skin, or very mushy soggy skin that no one in their right mind would want to eat.
Just a little tidbit to all you foodies out there, if you chop up mushrooms, garlic and thyme really fine (some dill to if you'd like), and sprinkle it with salt and pepper into the score cut's, it makes for a tasty fish.
Excellent video mate, be sure to check out the other videos in this series, in particular I think you would like the sticky chicken one.
~Josh.
Thanks Josh,
ReplyDeleteI am glad you like the video just as much as me :)