How to Make Pan-Seared Salmon Steaks
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- čas přidán 27. 12. 2021
- Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks.
Get the recipe for Pan-Seared Salmon Steaks: cooks.io/3AgHQ2h
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I've cooked only a handful of meals that were more than a couple ingredients in my life, but Julia is such a good teacher that I watched this, followed as closely as I could, and by the end developed the skills of using kitchen twine, removing fish bones, cooking salmon steaks, making chimichurri, and developing an impressive meal. Thank you ATK for making the most informative, well designed cooking content online.
Wow. Trimming and tying that salmon steak is a game changer. Thank you!
Outstanding idea/technique! I made it last week and I am planning to make it again tomorrow. Only difference is I made spicy mango salsa for mine. Paired with Macron -Villages Chardonnay.
Beautiful way to present salmon. Looks total delish! Thank you Julia!
I just tried this!!! It's the best salmon I've had...
Did didn’t have the same stuff you used in your chimichurri so I made my own version. I used 2 garlic, 1 tbsp ginger, 1 green chili pepper, lime zest, basil, salt, pepper and avocado oil. I minced everything finely. It’s supposed to be raw, but I decided to lightly toast the garlic, ginger and green chili. Jesus christ this came out good.
I used your salmon technique of brining, deboning and dusting with corn starch.
Pan roasted sweet potato, red onion and pearl onions to go with it.
I'll be doing this again...
Gonna have to try this tonight. Always really inspiring ideas and often quite simple. I really appreciate that.
Oh my goodness!!! I am so hungry now. That looks so easy, delicious, juicy and gorgeous! I am going to try it tonight! THANK YOU for this! HAPPY NEW YEAR!!!!!!
This is such a nice presentation and looks delicious and perfect for company and even a holiday meal. It looks easy but I learned some new things watching this. and it’s a follow!
Amazing instruction as usual, thank you!
Brilliant! I'm going to try that! Love your channel!
I can't wait to try the "trim 'n try."
One question: Given that you have to brush of excess corn starch, would it be better to add the salt/pepper AFTER the addition of the starch ... so that you don't brush off too much salt/pepper?
You can also just add your spices and seasonings directly into the cornstarch mixture 🥰
Oh man that looks gorgeous and delicious!
Looks delicious. Love the tie idea!
can't wait to make this ... thank you for the terrific ideas on how to enjoy a salmon steak!!
Thank you, Mrs. I really love your cook
Doesn’t matter what I’m cooking. You are my favorite chef to help me make awesome meals. Thank you!
Amazing! Thank you!
Lots of great info. And I am one of those people that is not really keen on salmon but I eat it because it’s good for me. Hopefully this recipe I’ll make it so I will like salmon😊
Looks so beautiful AND delicious!
Everyone knows brining helps retain moisture but using it to reduce albumen is a great trick, especially because for fish brining is so fast. For other proteins brining is at least an hours-long affair.
Album "i" n. Different protein.
@@AirrowRocket D'oh! Grammar Police in the house! What a dork.
@@csmats5374 Try not to reveal your ignorance. It is not a grammar issue but a protein one. Albumen with an "e" is egg white. Albumin with an "i" is a protein in an animal's blood which is the subject at hand. Now don't you feel stupid having made your comment? I hope so.
@@AirrowRocket Your ignorance is that when it comes to everyday common language, technicalities don't matter. In everyday language the only thing that matters is whether what's being communicated is understood. You understood exactly what I was referring to in my original post but you chose to get all technical anyway. Sorry, but that makes you a dork.
@@csmats5374 Egg whites do not come out of fish at a certain temperature. This is a place of learning. Unfortunately there are the uneducable which you ever so aptly have demonstrated you are a rock star member of.
Love salmon and how easy it is to fix.
Wow those salmon 🍣 look so delicious 😋
Bought some today since I work next to seafood department I'm in meat department. I'm drooling. Can't wait!
Great video! Serving suggestions? What do you serve with it?
Love it...
Thanks a lot for this wonderful recipe, my son loves it (he's a salmon fan). Any way I have to find a substitute for garlic in the chimichurri, because my man and I are allergic. May be ginger eill do it.
Salmon skin tastes better when it is crispy. Is it possible to use a torch to brown it to make it crispy?
15 min brine: 8 cups (1890 ml) of water to 4-5 tbsp table salt
125 F inner temp
Nice
I live in the Pacific northwest and can you believe I can't even find salmon steaks at the seafood market. Only fillets. I prefer steaks because you get that delicious crust on both sides. The only way to get them, I guess, is to buy a whole salmon and portion it myself.
Your all videos super
Going to give it a go with bluefish steaks this summer.
Fantastic! Laszlo Montreal
Is it possible you guys tour your home kitchen
I LOVE SALMON!
Knowing that comments on posts from a year ago aren’t always seen, I’m asking this question: does the leftover Cream Duchess Potato Casserole freeze well?
Halibut is ALSO GREAT!
Inspires me to get my knives sharpened!
😮😮😮😮AWESOME 😮😮😮😮
And explained in twice as long as it takes to make them!
😋👍🏻 🍽
Suggest Avocado oil
What knife is that
Feder Knives is the maker.
The Alaskan Salmon company is a good source.
Where do I get salmon steak’s nowadays
Vegetable oil is inflammatory, please consider using avocado oil or a healthier oil.
Dee Williams can cook....
I serve canned salmon cooked and served in the can
this takes too long
salmon fillets for me
I am lazy…. Provide knife and folks and let guests to debone salmon their own. If you debone salmon, make a miso soup with salmon leftover, tofu, mushroom, frozen shrimps and scallion for two dishes and not wasting foods
Their kitchens are always neat and tucked away. I just wish one of them had a kitchen from Hell.
A messy kitchen is a sign of a disorganized and sloppy cook. It is also very likely a sign of high levels of bacteria. My kitchen is always clean and organized.
125 degrees why that’s not the safe or even cooked range
Way to,take a healthy meal and contaminate it with vegetable oil 😂
i hate cooking salmon this way, i love the crispy skin and you can't do that in this fashion
I’ve made salmon steaks before and the cornstarch is definitely not required. First, cornstarch tastes kind of meh. I used a cast iron pan and achieved better browning without cornstarch. Key is not to put 4 salmon steaks at a time like she did.
Agree. You're just browning cornstarch, not the protein.
@@AirrowRocket That's exactly the point. The thin layer of cornstarch would form a crispy crust, help to retain moisture and make a golden brown color rather than the darker shade of charcoaled protein. It would taste different though. Should try both ways and see which one you would like. Just remember dusting off the extra.
If you don't like cornstarch, use tapioca starch instead. If you prefer to brown the protein directly, then use nothing. There is no fixed rule here and, like with any other recipe, you can modify it to your own personal preferences.
Hi ATK,
Please just tell people to weigh out their salt. You shouldn't be using a volume measuring device when measuring solids anyway. Also, proper brine should be using ratios. If the salinity is too high, it can actually do the opposite.
Thanks!
Just sayin , and no one is gonna agree with me but that salmon is overcooked
If you want your salmon cooked less than that, eat sushi.
I'll stick with salmon filets.
First
When did fake eyelashes become part of cooking
The best way to measure salt is by WEIGHT, not volume. When will ATK catch up with the rest of the cooking world when it comes to measurements?
That’s too much work especially for farmed raised.
hi best teachers please decode everything including cooking ingridents and cooking timing for the pasted video,,,,, need to learn and sell it in toronto thanks Korean Fried Chicken - Korean Street Food
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