TECHNIQUE + HABIT

Salmon is a forgiving fish, but not always. Through years of trial and error, I’ve found that a nice side of wild salmon (I pick out the pin bones with a pair of tweezers) will always stay tender and moist if it is simply brushed with a bit of olive oil, dusted with salt and pepper, and shoved under the broiler for about five minutes. Keeping a watchful eye and finishing with generous squeezes of lemon renders perfect fish, every time. (Okay, not every time). I find that roasting salmon, on the other hand, delivers a slice of anemic-looking fish with the texture of cat food… and I have yet to master the pan-sear. Live and die by the broil method.

Alongside the salmon was a simple green salad dressed in walnut oil, roasted new potatoes and chopped scallions, and sauteed green beans and carrots. (The key to perfect string beans is to parboil them in salted water for two minutes before flinging them into a piping hot frying pan, where they snap and sizzle for another couple of minutes and attain the perfect amount of crisp and char).

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2 responses to “TECHNIQUE + HABIT

  1. Just this past fishy friday, I poached my wild sockeye in white wine. Left the filet slightly undercooked in the center. Deglazed the pan with lemon and a bit of olive oil. Heavenly. Poaching is so simple, and it really lets the pure flavor of the fish shine.

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