Michelin star CHRISTMAS SALMON recipe | Fine Dining At Home

hello everyone i'm chef mike and today,i'm gonna show you christmas recipe with,salmon roasted brussels sprouts fondant,potatoes and chestnut sauce so let's not,waste time and get started,today's recipe is going to be very,simple you don't need any expensive,produce but you can make amazing,financing dinner at home,first we start with fondant potatoes,so i cut the potato and then i use a,metal ring to do nice cylinders,then i put vegetable oil into the pan,and roast potatoes on one side,then i'm gonna flip them and put some,vegetable stock butter fresh thyme and,season with salt and pepper,and i'm gonna cook it until the potatoes,are soft,i got some more cylinders and i'm gonna,make chips from them,so i cut them on mandolin mix them with,oil and salt and put them in the middle,of two baking papers and go inside the,oven around 180 degrees celsius until,crisps get nice brown color,now i will do chestnut sauce,first i peel and chop one shallot,and on vegetable oil i roast it on,medium heat for few minutes,then i put my chestnuts in,i bought them in the shop they are,already pre-cooked,in this time i put some fresh thyme and,bay leaves and roast everything for few,more minutes,now it's time for some vegetable stock,and i also season it with salt and,pepper and cook everything for 10 more,minutes,then i put my double cream in and give,last 5 minutes of the cooking,i just take out the bay leaves and blitz,the rest until i get nice velour,pass everything to the shinoah and my,chestnut sauce is done,my potato chips looks ready as well so i,take it out from the oven and leave it,to cool it down but guys the chips are,still cooking inside so take them out,before they are completely ready,now it's time to start with my fish,first i cut the skin little bit and,season it properly with salt and pepper,and if you like today's recipe guys give,it thumbs up and if you first time here,click the subscribe button down below so,never gonna miss any of my new video,because on this channel i'm gonna teach,you every week how to look like a pro,and someone is ready to go in the hot,pan with vegetable oil skin side down,in the meantime i clean some brushes,sprouts and cut them in the hole,i'm gonna blanch them for 2 minutes and,then roast them on the same pan with,fish until i get nice color,and in this time i got everything ready,and it's time to put on the plate,and guys before we start play today dish,i'm getting many questions,what's my coaching about so basically i,work on weekly basis with my clients on,how to improve plating how to create own,dishes fun running techniques and much,more so if you want to really give a,boost to your cooking you can book your,first discovery call with me completely,for free in the link in description down,below and i'm gonna help you to achieve,your cooking goals,but now let's finish the,dish start with crispy skin salmon,then coming my fondant potatoes,some roasted brussels sprouts,potato chips,few carriage tops,and finish it with my amazing chestnut,sauce,i hope you enjoyed this recipe guys if,you like it give it thumbs up and if you,want to see more of my work or get,personal cooking coaching from me i got,all the links in the description down,below and if you're not subscriber hit,the subscribe button so you're never,gonna miss any of my new video because,on this channel i'm gonna teach you,every week how to go like a pro,thank you for watching and i see you,soon

The tastiest and easiest recipe I've ever eaten. Quick and healthy dinner

The tastiest and easiest recipe I've ever eaten. Quick and healthy dinner

Salm 1 kg.,Sout.,Peper.,Laat die vis vir 10 minute week.,1 ui,2 knoffelhuisies.,sap van 1 suurlemoen.,Sout.,Pasta 250 g.,Olyf olie.,Braai die vis aan beide kante.,Haal die vis uit die pan.,Braai ui en knoffel.,tamatiepasta 1 teelepel.,Dreineer die suurlemoensap oor hoë hitte.,Spinasie 300 gr.,Hoender bouillon.,roomkaas 2 eetl.,Sout.,Tiemie.,Probeer die sous.,Voeg suiker na smaak by.

Gordon Ramsay's Flavorful Salmon And Sides: Extended Version | Season 1 Ep. 1 | THE F WORD

Gordon Ramsay's Flavorful Salmon And Sides: Extended Version | Season 1 Ep. 1 | THE F WORD

- The secret behind,is making sure your cook it skin side down.,Skin side down protects the salmon,,stops it from overcooking.,But more importantly, we get that skin nice and crispy.,In order to stop the salmon from buckling up, tilt the salmon.,Just lift it up by that, bend it.,Take a really sharp knife and just let the knife do the work.,Score through.,Keep it nice and straight.,And what that does through there,,it allows the salmon to cook quicker, but more importantly,,helps get that skin nice and crispy.,Now, don't slice too deep.,Otherwise, you'll overcook the salmon.,Salt. Pepper Make sure you rub all that spice in there,because it's a Cajun spice.,So it's nice and fragrant.,Both sides.,And when the salmon's scored like that,,it makes it so much more fragrant.,Turn the salmon over, light dusting with the Cajun spice,,salt, pepper.,Mop all the seasoning up and literally tidy that up.,Don't cook salmon ice cold.,Let it get up to room temperature so it cooks quicker,and, more importantly, it doesn't dry out on the outside.,Make sure you get the pan nice and hot first,before you put the oil in.,If you have a cold pan, put the oil in once the pan's cold,,the oil burns before the pan gets hot.,Oil in, tablespoon in.,In she goes, and lay away.,That's the sound of a nice, sizzling hot pan.,Get your spatula and just lightly press down.,That keeps the salmon skin incredibly flat,,but gets nice and crispy.,To turn the salmon, that's still cold there.,Lift that up.,And look, that's what I want-- that,beautiful, nice golden brown.,How do we get more flavor in that salmon?,Garlic and thyme.,In.,I'm gonna turn it back over so it cooks skin side down.,Just a touch of butter.,And that keeps the salmon so moist.,And let that salmon sit there now on a low heat for six,and a half to seven minutes.,Beautiful.,One of the first things I learned when I came to America,,a great succotash with fish.,Start off with a touch of olive oil.,Start us off with a red onion.,A touch of seasoning, just a little hint.,Cajun.,That brings it closer to the salmon.,Salt, pepper.,Once we've taken the rawness from that red onion, corn in.,Now, give that a really nice saute.,Really important.,Tilt everything down to the pan and pull.,Push and pull.,That just toasts the corn, stops it from burning.,Some nice chopped red peppers.,Green pepper.,But you've got to hear that noise in the pan.,You want to keep that sizzling going.,Yellow peppers in.,And now for a touch of heat.,Chopped jalapeno.,Keep it toasting away.,And then finally, zucchini and yellow squash in.,Finish that with chopped fresh cilantro.,That gives that really nice, rich flavor.,And then finish the succotash with fresh lemon,,and just squeeze that lemon juice it.,Goes brilliantly well with the salmon.,Salmon's resting.,Succotash done.,Smashed potatoes.,We get our potatoes, put them onto the board,,drizzle a touch of olive oil on top,,take the palm of your hand, and you smash.,Season, salt and pepper.,Pan nice and hot.,Potatoes just lifted up.,And those little bits that you think,are waste, put them on there.,You want all that flavor in there.,Into the pan.,Take back of your spatula, and just push them down.,Now, once you've got the color on there, flip them over.,Look at the color of those.,Give them a little toss.,A little knob of butter in there.,That gives it that nice nutty, brown flavor.,Don't worry about them breaking up.,That's what you want.,That's why they're called smashed potatoes.,Just roughly chop the mustard greens.,I blanched them for 30 seconds, and it,gets rid of that raw flavor.,And then just literally sprinkle those mustard,greens over the potatoes.,Touch of garlic and a touch of chopped shallots.,Take the lemon, and we zest fresh lemon over the greens,,and then squeeze that lemon over.,Right.,Time to plate.,Here we have a lemon aioli mayonnaise that's been seasoned,with lots of lemon juice.,Take the tip of your spoon and just spread that on there.,Mustard greens, smashed potatoes, at 5 o'clock,onto your plate.,Lift you salmon that's been cooked skin side down.,That is delicious.,Finally, just sprinkle, almost like raindrops, this beautiful,succotash onto the plate.,Incredible colors.,Now how do we finish this?,Like you should do with every piece of fish.,Just squeeze a touch of lemon juice,on the top of this salmon.,And there we go.,Beautiful.,Alaskan spiced salmon with succotash mustard greens.,I should do this for a living.

Never have I ever eaten such delicious fish Tender recipe that melts in your mouth!

Never have I ever eaten such delicious fish Tender recipe that melts in your mouth!

Salm.,Sny in 4 stukke.,Verwyder die vel.,Sout.,Peper.,Versprei oor die hele gebied.,Draai die vis aan die ander kant om.,Sout.,Peper.,Verhit 'n braaipan.,Botter.,Sit die vis in 'n pan.,Braai aan albei kante.,In intense hitte.,2 minute aan elke kant.,Haal die vis uit die pan.,12 klein tamaties.,Om in die helfte te sny.,2 knoffelhuisies.,Kap met 'n mes.,Botter.,Spinasie 400 g.,Voeg porsies by die pan.,Braai die spinasie vir 3 minute.,Braai tamaties met spinasie vir nog 2 minute.,Geur met gekapte knoffel.,En 1 teelepel. gedroogde sprietuie.,Voeg 250 ml room by.,Roer en braai vir 2 minute.,Kaas 40 g.,Parmesaan 1 eetlepel.,Sit die vis in 'n pan.,Braai vir 10 minute oor matige hitte.,Geen wonder dat dit een van my gunsteling resepte is nie.,'N Sagte resep wat in jou mond smelt!,Kook die spaghetti.,Kinders hou baie van hierdie opsie.,Heerlik en gesond.,Probeer hierdie eenvoudige en smaaklike resep en vertel ons hoe u daarvan hou.,Smaaklike ete.,Ek sien jou oor 'n dag.

Easy Pan Seared Salmon Recipe with Lemon Butter

Easy Pan Seared Salmon Recipe with Lemon Butter

Hey everyone, it's Natasha of Natashaskitchen.com. Today we're making a simple,and elegant pan-seared salmon in a lemon brown butter sauce. This salmon takes 10,minutes to make and it's tender flaky and so juicy. I have just a little more,than a pound of salmon here and I've cut it into four fillets. Season both sides,with half a teaspoon of salt and an eighth of a teaspoon of black pepper.,This recipe moves fast so make sure you have everything ready ahead of time.,Grate one lemon peel to get a teaspoon of fresh lemon zest,then squeeze two lemons to get four tablespoons of lemon juice.,We are ready to start the brown butter. In a large, light-colored pan, add four,tablespoons of unsalted butter and place over medium heat. Stir and swirl the pan,often and cook until the butter starts to brown which takes about five minutes.,You'll see the little bits of milk solids sink to the bottom and turn a,dark brown. Now add the salmon fillets and cook three to four minutes on the,first side then flip and cook another two to three minutes on the second side.,In the last two minutes of cooking add 1 tsp of zest and four Tbsp of,lemon juice. Spoon the sauce over the salmon as it cooks. Just as soon as the,salmon is cooked through, transfer it to a serving plate and drizzle with all of,that delicious pan sauce, you'll want to get every drop of that lemon brown,butter.,Oh-ho-ho, can you believe how easy this was and the best way to finish it off is,with a little bit of garnish and I like to add a little bit of parsley. You can,use dill if you prefer but just some freshly chopped parsley over the top,give it a pretty pop of color and flavor.,Oh, my mouth is totally watering right now. All right,,let's taste test because I cannot wait any longer... and going for the big slice.,Wow! And to serve I always like to add a,little bit more of that brown butter lemon pan sauce over the top because I,love it on every bite. It is so good. Okay here we go.,I love that this is staring back at me.,I love that fresh pop of flavor from the lemon juice and lemon zest,and there is so much lemon juice in here. You can really taste it in the salmon.,I love the nuttiness from the brown butter and pan searing the salmon like,that really seals in the juices so every bite is so juicy and flaky. This is,absolutely delicious. Every time I make it, it disappears fast. My kids love it, my,husband loved it and they're always impressed that it's so easy. And we have,a very special guest today, another taste tester to prove just how good this is.,But where is he? Where's my taste tester? I don't see... oh nice try buddy!,All right taste tester, let's give this a try, go ahead...umm - delish!,There you have it folks - delish! If you guys love seafood recipes, check out some,of our favorites right over here and click below to subscribe and when you do,,click that little bell icon, that'll mean you'll get notifications,every time we post a new recipe. We'll see you later.

4 Levels of Salmon: Amateur to Food Scientist | Epicurious

4 Levels of Salmon: Amateur to Food Scientist | Epicurious

hi I'm Rihanna and I'm a level 1 chef I,folks,Lorenzo here and I'm a level 2 chef hi,my name is Kelvin I'm from the Institute,of Culinary Education and I've been a,chef for 12 years I'm embarrassed to say,that I don't cook often I'm all about,fast and really getting in and out of,the kitchen so this is good for me,I eat salmon all the time my recipes a,little different it's a little fancy,smancy my presentation site is fried,salmon skin I created this recipe after,eating salmon for two weeks straight,when I wanted to create a new dish I,don't like eating fish and this one I,enjoy eating very much alright we're,getting real Rachael Ray in this joint,and we're gonna start by prepping our,veggies okay so we have wait am I,allowed to reference Rachael Ray today,I'm using purple skin potatoes,these are fingerling potatoes you can,find them at your local grocery store in,the fingerling section cut it I'm gonna,drop it into some water now that we have,our potatoes ready it's time to get them,cooking see you in 20 minutes and now I,have a beautiful odd assortment of,fingerlings let's start by prepping my,baby back joint it's a little large,typically babe actually my carrots are,really tiny so I'm gonna help it out I,don't want to engulf it with choice we,just raid the potatoes in my mashed,potatoes I like add a little bit of,cream a little bit of butter and a lot,of love I like using a food mill it's,gonna really give the potatoes a nice,little fine texture and add the potatoes,right into my pot stir it together this,is the consistency that we're looking,for nice beautiful creamy as a matter of,fact honestly in reality I just ripped,the leaves of the bok choy I got cherry,heirloom tomatoes the contrast in flavor,gonna be really nice for our final,presentation we're just gonna cut two at,a time one time I saw on Pinterest that,you can take a handful of these and,slice them like that I sliced my hand,open so we don't do that anymore I'm,gonna score it right on top just making,a little cross hatch from the throw it,in the boiling water for about ten,seconds we don't want to overcook the,cherry tomatoes since we're gonna cook,it one more time in the saute pan,open them up so that these spices can,kind of just soak in,cut my finger already I can see the skin,starting to come off now we're gonna,fish him out into our ice bath that's,gonna stop the cooking process so I'm,gonna cook the tomatoes one more time,you don't want to leave the tomatoes in,there too long you don't want them to,absorb any more water than they already,have,Pinterest has you out here thinking that,you have a hack for everything but some,things just need to be taken slow but if,there's any level two three fours out,there that have a different hack let me,know because this is boring you can see,skin is starting to come off which is,exactly what we want I'll take my paring,knife right where we scored it the skin,is gonna come right off asparagus snap,away so right now I have beautiful baby,zucchini I like using baby zucchini,because it doesn't take a long time to,cook we are now going to zest this,involves one lemon this is going to add,some lemony zesty flavor to our,asparagus garlic I'm gonna crush it I'm,not gonna keep it whole because I wanted,to incorporate into my baby bok choy and,my julienne carrots all right let's get,started here we can literally throw,everything together can all go at the,same time time to cook some vegetables I,like using vegetable oil over extra,virgin olive oil it has a higher smoking,point a little bit of kosher salt a,little bit of pepper so what we're going,to do twice as thinly as I can let's,just saute this through a lot of people,make the mistake of again adding liquid,to this the liquid from the bok choy,will dissipate in the release so I'm,gonna take all of these lemons that I so,beautifully sliced and I'm going to put,them in this bowl because again I think,that the lemon is going to soak into the,asparagus not sure if it happens but it,looks nicely contained in this bowl the,zucchinis danson you want to make sure I,filled a little bit of color first I'm,gonna look for a little bit of golden,brown I don't want too much,carmelization you don't want the babies,if you need to be mushy you want to,still have a little bit of a bite we're,gonna take all of these chopped,vegetables and we're going to scatter,them so I have a little Hepper,onion powder garlic powder dried,rosemary I tend to over season things,that's probably why the food comes out,bad so you know I'm gonna add sesame,seed oil soy sauce rice wine vinegar and,all of the things that I read online,that you're actually supposed to get,more olive oil in your diet so I tend to,overdo it I also have oysters sauce,oyster sauce is the key but I am NOT,adding the oyster sauce yet if I added,the oyster sauce I'm gonna have a very,sticky situation,won't be able to saute this and now it's,time to have the cherry tomatoes join,the party and now my vegetables are,ready s

BAKED SALMON | easy, no-fail recipe with lemon garlic butter

BAKED SALMON | easy, no-fail recipe with lemon garlic butter

hey guys today i'm going to show you how,to make the easiest baked salmon recipe,this recipe really is foolproof it takes,less than 20 minutes to make,and it gives you an incredibly moist,flaky and flavorful salmon,this is hands down the salmon recipe,that i make most often in my house,and it just makes for an easy healthy,dinner recipe that you can serve with a,variety of sides,so let me show you how to make it on,instagram i asked you if you wanted to,see this salmon recipe with individual,filets,or one large half a salmon and,individual fillets one,so that's what i'm using today but just,know that you can use this same recipe,on one large piece of salmon as well,take the salmon out of the fridge and,let it come to room temperature for,about 15 minutes before cooking,for the same reason that we do this for,chicken or steak it just helps to ensure,that the salmon will cook evenly,i always cook salmon with the skin on as,it's much easier to remove it after the,salmon has cooked,and today i'm using these gorgeous and,thick king salmon fillets,i talk about the different varieties of,salmon on a separate blog post on my,website and i'll link to that below,but king salmon is known for being thick,super moist,and having a buttery smooth texture and,that's because it has a higher fat,content,it's the most expensive variety of,salmon and definitely a splurge but it's,oh so good of course this recipe works,just as great with coho,and sockeye salmon so just grab what's,in season,what's in your budget or what you have,access to,and lastly for the individual fillets,try to keep them about the same size,so again they're more apt to cook evenly,in the oven,preheat your oven to 375 degrees,fahrenheit and then get a baking dish or,rimmed baking sheet out,i like to lay down parchment paper so,that the salmon removes easily,but to be honest because we're cooking,the salmon at a gentle temperature,it rarely sticks either way some recipes,say to cook salmon at a high temperature,like 425 degrees fahrenheit,but i prefer 375 for extremely moist,and succulent salmon that's less likely,to overcook and dry out,so place the fillets in your baking dish,and once that's done,set them aside melt two tablespoons of,butter,and i just do this in the microwave for,about 20 seconds,you want it melted but not hot and,certainly not spattering,or exploding in your microwave so 10 to,20 seconds,usually does the trick and then to that,you'll add half a tablespoon or so of,lemon juice,i don't usually measure this i just,squirt the juice from a quarter slice of,a lemon,straight into the bowl and catch any,seeds in my hands,the measurement usually ends up close,enough,stir the lemon butter mixture together,and then brush it generously,all over the salmon and if you don't,have a brush you could just spoon it,over the top as well,next mince or finely chop three garlic,cloves,and then sprinkle them all over the top,of the salmon,i suppose you could also stir this in,with the butter mixture if you don't,want garlicky hands,but i've always just sprinkled it on top,so that it's evenly spread out,and if you are worried about garlicky,hands there's a few really simple tricks,to removing that garlic smell,like rubbing salt and baking soda,between your hands,rubbing coffee grounds between them or,rubbing your hands on something,stainless steel,like a pot or utensil even rubbing your,hands on a stainless steel sink works,if you happen to have one but once your,garlic is nicely,dappled all over the salmon sprinkle the,top with salt and cracked black pepper,you can lay those extra lemon slices all,around the salmon,i don't have a lot of extra room today,as my salmon pieces are so big,but once these lemon slices have baked,they're soft and juicy and great for,squirting on top of the salmon,bake the salmon for 12 to 15 minutes,depending on the thickness of your,salmon,and always always set a timer so that,you don't accidentally forget about it,because you don't want it overcooked,while the salmon is baking i'll quickly,chop up some fresh herbs,now if you're wondering why i didn't add,them to the salmon before going in the,oven,it's because fresh herbs can burn,quickly parsley is a little bit more,durable,but dill will singe pretty fast and then,you'll have burned dill bits on top and,that's not very tasty,so it's best to just sprinkle the fresh,herbs on top of the salmon when it comes,out of the oven for the freshest flavor,and i'm chopping up about a teaspoon,each of parsley and dill,when the salmon comes out of the oven it,should look juicy and moist and the,color will be a,soft orangey pink you might also notice,some white bits coming out of the salmon,many people think that this is fat but,it's not it's called albumin,and it's actually protein that sort of,pushes out of the salmon as it's heated,up,and cooks different varieties of salmon,and different cooking methods will,affect how much albumin you see,but a more gentle oven temperature like,what we're using

Cooking a Delicious Salmon Dish | MasterChef Canada | MasterChef World

Cooking a Delicious Salmon Dish | MasterChef Canada | MasterChef World

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