Chives, olive oil, grainy mustard, lemon juice and salt and pepper. The only ingredients in common between that sauce and pesto are the salt and pepper.
It's called TV bud. Pretty sure they have made this recipe a LARGE number of times so they know how long it takes the protein to reach the desired temp in their ovens. It's not like they can just let the clock tick away for the time it takes to roast in the oven, broiler or what ever.
In a ATK Q and A they admitted to using a dummy thermometer on some episodes. If you search CZcams for the Q and As they did during Covid you’ll find it. Why would anyone think any of these shows are 100 % fact as presented? It’s a major issue that people think what they see on TV is real.
what brand and model is your flatware --- the forks are so very different - there is more of a curve from the neck to the point --- would really like to know where to purchase --- thank you
@@johng2963 I'm guessing it's because people are going/already on holiday. I'd hazard a guess they are using a 'tv rerun' mentality rather than an interwebs/CZcams one (pre-producing episodes in the lead up to the holidays).
I don't understand why the execution of this recipe is shown in an inefficient order. Prep the veg, get it in the oven, then cut your fillets. You have 22 minutes. You don't need all that time to make the sauce.
@@pilluzzi1 wild salmon is far less forgiving when cooking- they are dry anything slightly over medium rare in my experience. Good flavour but less tasty fat and a much higher skill cap to cook well consistently.
This is a sheet tray, but we call it a flat cold at home. This is a fish spatula, but we call it flexi-dude at home. This is salmon, but we call it red fish at home. What is with all the forced ad-libbing?
Ummm, I think you'd better check your temperatures. The veggies came out mushy and the Salmon was not cooked at the amazingly low temp of 275! The potatoes didn't come out crispy even with turning the pan halfway through, either! Didn't sound right to me in the beginning with using the very bottom rack, too, but these women sounded like they knew what they were doing. Don't fall for it folks! Follow another recipe unless you want to ruin an expensive piece of Salmon!!!
Perhaps your salmon pieces were cut bigger and your vegetables smaller. How is the salmon not ruined if the salmon is undercooked? Did your lose your oven? You didn’t use a thermometer to check the internal temperature, did ya?
You need to sheet pan outta here. Best way is the Pacific Northwest way. Pressure cooker, put in all the potatoes, celery, carrots, broccoli, cauliflower, corn cobs, ... clams, oysters, mussels, salmon, and with a butter/salt/pepper sauce, pressure cook it to perfection, and then put out on the sheet pan and everybody dig into the melded butters and flavors of everything. Everything tender and wholly nutritious.
@@madthumbs1564 Put sugar into the steam water and butter, and it will caramelize with the butter (212+ F) into a fabulous taste over all the foods. And with steam, you will still have all the calories and nutrition - vs baked maillard foods that have 1/2 of calories and nutrition destroyed for the sake of caramelization.
My 12 year old grandson gave this meal five stars! Thank you for such an easy to make meal. Adding this to our “favorite “ recipes list.
I'm making that this weekend. SCRUMPTIOUS!!!!
This recipe sounds great. I can't wait to make it!
Excellent, very healthy food for everyone plus the sauce
Looks great, can’t wait to try it out
3:22 that broccoli that got left out of the pool made me so sad, but by 3:36 it was back in with its friends
I have been watching y’all years, I love the way y’all take the time to explain,how to cook the food thanks a lot blessings for y’all
Easy elegant weeknight meal.
Made the mustard sauce with orange juice....omg so good!
Made this and it was delicious.
Very nice recipe ladies, i prefer butter & fresh dill on my salmon vs., pesto though
Chives, olive oil, grainy mustard, lemon juice and salt and pepper. The only ingredients in common between that sauce and pesto are the salt and pepper.
Nice and very simple!
I dont believe they get the temperature right on the nose everytime. Too suspicious 😆
It's called TV bud. Pretty sure they have made this recipe a LARGE number of times so they know how long it takes the protein to reach the desired temp in their ovens. It's not like they can just let the clock tick away for the time it takes to roast in the oven, broiler or what ever.
The Test Kitchen tests the recipes a good few times at least before going to screen. They do use great-quality equipment too which helps!
Maybe it’s bogus but…I’m pretty sure if I made the same meal 100 times in a row that I’d come pretty close, too.
In a ATK Q and A they admitted to using a dummy thermometer on some episodes. If you search CZcams for the Q and As they did during Covid you’ll find it. Why would anyone think any of these shows are 100 % fact as presented? It’s a major issue that people think what they see on TV is real.
Can’t wait to try this...yummy
Love these recipe videos. Thanks
Love you guys!
Yum!!
I’m gonna need a little more than salt and pepper here.
Thanks.
Makes me hungry for some salmon!
I will put cauliflower in lieu et place of the BROCCOLI
Broccoli makes more pungent farts, and who likes the people we work with anyway?
🤣
Yum!
Yummy 😋
Just make sure it’s WILD CAUGHT SALMON
Why's that?
Fresh Fission .......farmed raised salmon is very bad for you. It should be illegal.
what brand and model is your flatware --- the forks are so very different - there is more of a curve from the neck to the point --- would really like to know where to purchase --- thank you
To be clear: the oven is NOT in convection mode?
(Thanks!)
Hi girls 🌹 can I use gray poupon or Dijon 🙏✌🏽
Either I can see the future or this is a re-upload.
Yeah - I saw this already!! Hate it when ATK does that. Who is running the on-line CZcams division?? Need to pay attention.
@@johng2963
I'm guessing it's because people are going/already on holiday.
I'd hazard a guess they are using a 'tv rerun' mentality rather than an interwebs/CZcams one (pre-producing episodes in the lead up to the holidays).
Will it work with foil? I hate scrubbing that pan.
❤️❤️❤️
So wouldn't the salt draw out the moisture in the Salmon? I would think that would inhibit browning...
I don't understand why the execution of this recipe is shown in an inefficient order. Prep the veg, get it in the oven, then cut your fillets. You have 22 minutes. You don't need all that time to make the sauce.
Do you use wild-caught or farm-raised salmon??
This to me looks likes farm raised salmon, it has lots of white (fat) on it vs wild sockeye salmon which is a lot more deeper red and less fat (white)
@@jenlynnp2558 ...thank you, Jen...I thought the same but lately, I've been hearing negative things about the farm-raised.
great video here to explain: czcams.com/video/8BT0O_gHVeM/video.html
@@jenlynnp2558 ...thank you very much for the video...very informative!!
@@pilluzzi1 wild salmon is far less forgiving when cooking- they are dry anything slightly over medium rare in my experience. Good flavour but less tasty fat and a much higher skill cap to cook well consistently.
Liked it all until the sauce. Might be, at least for me, to have it on the side.
Do they NEVER clean their vegetables?
Didn't you notice how lazy they are?
mad thumbs
I cannot purchase fruits/vegetables and not clean them before prepping them.
Ridiculous. They have kitchen bitches to do all the prep and cleaning.
This is a sheet tray, but we call it a flat cold at home.
This is a fish spatula, but we call it flexi-dude at home.
This is salmon, but we call it red fish at home.
What is with all the forced ad-libbing?
That is entertaining! Lol Are you British? I adore how British folks talk.
Ummm, I think you'd better check your temperatures. The veggies came out mushy and the Salmon was not cooked at the amazingly low temp of 275! The potatoes didn't come out crispy even with turning the pan halfway through, either! Didn't sound right to me in the beginning with using the very bottom rack, too, but these women sounded like they knew what they were doing. Don't fall for it folks! Follow another recipe unless you want to ruin an expensive piece of Salmon!!!
Well, ovens are fickle and temperamental. Not sure what they are working with but I am sure it is high quality. Every girls dream is a great stove🥰
Perhaps your salmon pieces were cut bigger and your vegetables smaller.
How is the salmon not ruined if the salmon is undercooked? Did your lose your oven? You didn’t use a thermometer to check the internal temperature, did ya?
Mine turned out perfect.
You need to sheet pan outta here. Best way is the Pacific Northwest way. Pressure cooker, put in all the potatoes, celery, carrots, broccoli, cauliflower, corn cobs, ... clams, oysters, mussels, salmon, and with a butter/salt/pepper sauce, pressure cook it to perfection, and then put out on the sheet pan and everybody dig into the melded butters and flavors of everything. Everything tender and wholly nutritious.
You don't get maillard or caramelize the sugars in a pressure cooker.
@@madthumbs1564 Put sugar into the steam water and butter, and it will caramelize with the butter (212+ F) into a fabulous taste over all the foods. And with steam, you will still have all the calories and nutrition - vs baked maillard foods that have 1/2 of calories and nutrition destroyed for the sake of caramelization.