cooking salmon pan
hi friends it's chef ned bell here for thefour seasons hotel in vancouver and my baby yew seafood + bar. and today i'm goign toshow you how to make an incredibly simple, really fast, nutritious and affordable salmonrecipe that you can duplicate at home for you and your family. now i love wild salmon.we have 5 species of wild salmon in the pacific ocean and depending on the season... who doesn'tlove sockeye salmon? who doesn't love pink salmon? or spring
cooking salmon pan, salmon? one of my favourite wild salmon ischum salmon. because first of all, it's delicious! second of all, it's affordable. and it's plentifullyavailable. a great salmon and really simple to cook. i got this wild chum salmon frommy good friend shaun strobel at skipper otto. skipper otto's is a phenomenal community supported fisherythat i love using in my restaurant and more
importantly i love using it in my home becausethe quality of the seafood is second to none. i just realized here that i have my greatlittle skipper otto's sticker. i think now this has to go on my chef jacket so that iremember that i'm cooking chum salmon today. so let's go cook the salmon really quickly.when you're pan searing you want to start with a really hot pan. hot pan, some canolaoil a little bit of kosher salt sprinkled on top. i just like to keep it simple. whenyou put the salmon in the pan always put it away from you. the reason that you're doingthat is so that it doesn't splatter on you or your fingers. so a couple of minutes onthis side. like so. great big thick heavy duty cast-iron pan or stainless steel panthat's hot with hot oil, you're never gonna
have it stick. a little bit of a trick whenyou're cooking anything in a big pan like this and you want to flip it, pull itoff the heat, turn the heat down a bit, and then all you gotta do is get in there withyour hands and flip the fish like so. really simple, right? maybe 2 to 3 minutes per sidefor a 5 ounce piece of fish like this is all you need. so you want to make sure that youdo not overcook this. i finish with a little bit more flavour. so, butter just to sortof glaze. of course butter tastes great. the lemon... for the acidity and the citrus. andthen what you do... you just nap it over the salmon like so. look at that gorgeous glaze.chum salmon looks fantastic, salty, caramelized crusted chum salmon. perfect. ready to rock.let's go to the plate. alright. and there
the salmon is all ready to go. perfectly cookedand it's going to taste awesome! alright. we're doing a salad. now the great thing aboutsalads is that you can build the salad however you want. you can throw as many veggies, asmany different ingredients in it. the recipe can evolve depending on what the season isor what you've got in your fridge right now. 2016 is all about pulses, or a fancy namefor chick-peas, lentils, dried peas. things that are going to fill up your tummy but aregoing to be delicious. i have a little bit of butter lettuce here. we have our cannedchick-peas, that have been rinsed. i've made a roasted red pepper hummus. i have some sun-driedtomatoes, it's all about flavour without too much fat. black olive tapenade, again a littlebit salty. lots of flavour. we have some windset
farms heirloom style tomatoes. colours arejust fabulous. and then we just have a simple lemon vinaigrette. you can use any vinaigrettethat you want to make or that you've got in your fridge. then we take our wild, chum salmonand we put it right on top. we have some dried olives here. oh my goodness, this is lookingincredible! and there you go. this is our wild chum salmon from skipper otto, our friendsat the community supported fishery. a fishery i love to support. you can support it, too.look them up. go to the farmer's market. skipper otto. all about great ingredients. affordablechum salmon. that you can do at home. look for more recipes. skipperotto.ca
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