Followed this recipe to make the salmon today. Paired it with a cabbage slaw with sesame vinegarette and miso soup. It turned out sooooo so so good, thank you for the easy instruction. Cooking on a pan with parchment paper was a little worrying at first but the flavor it imparted to the salmon was really good.
Thank you for your comment. Yes, you can keep it in the fridge. Use less salt. If you are eating for breakfast, move it to a freezer at night, then it will be defrosted by next morning.
This turned out really well and the skin stayed intact and didn’t stick like all other methods I’ve tried. Thank you 😊
Followed this recipe to make the salmon today. Paired it with a cabbage slaw with sesame vinegarette and miso soup. It turned out sooooo so so good, thank you for the easy instruction. Cooking on a pan with parchment paper was a little worrying at first but the flavor it imparted to the salmon was really good.
I hadn't thought of grating daikon radish - and I LOVE the round grater. I'll have to buy one!
looks delicious
Thanks for your video! 🙏
🎉thank you for your motivation 🙏 💖 💓 💜
Salmon always has best value in US in my opinion👍
Can we put in freezer after seasoning with salt for long term storage ?
Thank you for your comment. Yes, you can keep it in the fridge. Use less salt. If you are eating for breakfast, move it to a freezer at night, then it will be defrosted by next morning.