What’s your secret to perfectly cookedsalmon?
Sometimes, I divide a large jar of unsweetened applesauce into little clear cups (the 4-oz containers that come with lids). I mix in strawberry or peach extract, then freeze them for a healthy treat. Remove from the freezer five minutes before serving to soften a bit. (btw, it takes quite some time for the kids to eat these ices — which is great, as it keeps them busy and happy!)
—Faigy Grossman
What’s your secret to perfectly cooked salmon?
Our son Tzvi’s method is to season and pan-sear salmon, and I recently tried it and was thrilled with the results. The trick is not to move the fish around, and to cook it skin side down until it’s more than halfway done, then flip and cook a couple more minutes (I lightly cover with foil after I flip it to help keep the heat in the pan). Combining that with my famous salmon sauce yields a multi-generational knockout salmon. Make sure to drizzle the pan juices over the fish after you remove it from the pan!
As for the sauce, here’s the backstory: I once had to bake salmon for about 60 people with very little time or money for fancy ingredients. I mixed together a full bottle of Pesachdig sweet glaze and a smaller bottle of Pesachdig teriyaki that I had on hand, poured it over the salmon, and baked it in an industrial oven at 350°F for about 15 minutes. People raved about it, and I’m still being asked for the recipe. (Yes, that was enough sauce for over 60 small pieces!) Bottom line: mix a sweet and savory sauce for a new take on salmon sauce!
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