Table of contents:
- 1. DO NOT REMOVE ALL THE PLUGS
- 2. COOKING THE SKIN POOR
- 3. USE THE WRONG PAN
- 4. DON'T BE SATISFIED WITH COOKING, BUT OVERCOOKING
- REHEATING THE ADVANCED SALMON
Video: Salmon: 5 mistakes you shouldn't make
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Do you want to play it safe with your guests? We have two suggestions for you.
First of all, read the "5 errors", the Sunday appointment which, despite countless attempts at imitation - like the enigmistic week - remains the most popular of Dissapore. As confirmed by the French fries episode, which last week marked the return of the column after a hiatus.
Then, bring the salmon to the table. Beautiful, inviting, compact, with that pink color that makes it special, salmon like it, it has little waste and above all it is easy to cook.
Easy? Well, "almost". In reality, like all basic preparations, cooking salmon also has pitfalls that can make your steaks dry and stringy.
You avoid them by continuing to read, the rest of the salmon deserves nothing less.
1. DO NOT REMOVE ALL THE PLUGS
An error as trivial as it is frequent. Even the most delicious morsel takes on the appearance of a poisoned meatball if chewing it we find ourselves in the mouth, perhaps stuck in the throat, an annoying thorn.
If your trusted fishmonger does the dirty work for you, so much the better, but if you don't have such a holy man on hand, then you have to fend for yourself.
But doing it is easier than you think, all you need is a lynx eye, a pair of fish tweezers (supermarkets also sell them) and the holy patience to get there to remove all the thorns, one by one. A Carthusian job? But a nice steak of salmon is worth the effort.
2. COOKING THE SKIN POOR
There is no doubt, the skin of the salmon cooked the wrong way, with that mushy consistency, is quite disgusting. A real shame because the skin, if cooked correctly, is exquisite and protects the flesh of the fish, keeping it juicy.
To avoid mistakes, do this: make sure the salmon is dry and at room temperature before putting it in the pan, then cook the side with the skin in contact with the bottom of the pan, over medium-high heat.
These little tricks guarantee you a crunchy and delicious crust.
3. USE THE WRONG PAN
Of course, the skin to be crunchy must be cooked in contact with the pot, too bad it has the annoying tendency to stick to it.
To overcome this problem, use a non-stick pan, instead of, for example, a cast iron pan.
Or, those who are more experienced can opt for a stainless steel pan, even if the non-stick one is the only one that ensures you don't leave half the skin stuck to the bottom, along with part of your salmon.
4. DON'T BE SATISFIED WITH COOKING, BUT OVERCOOKING
Finding some kind of sawdust chewing your throat is a clear sign that the fish has been overcooked and has lost its juices.
It doesn't take much to solve this problem too: first of all, as mentioned above, start cooking the fish with the skin side in contact with the pan, over medium-high heat, until the skin becomes crisp (it takes 5 to 7 minutes).
Then, lower the heat to low and, very gently, turn the fish on the other side for a few seconds, in order to finish cooking.
Now, having cooked the salmon most of the time with the skin facing down, the pulp remains moist and tender because the direct heat has been directed mainly towards the "thermally insulated" side of the fish, composed not only of the skin but from the layer of protective fat located under the skin itself.
REHEATING THE ADVANCED SALMON
Okay, there was some salmon left over last night that you are now going to reheat in the microwave.
No, stop, don't do it.
Reheated salmon, like most fish, loses texture and delicate flavor.
Instead, think about how it would look good, once brought to room temperature (without using the microwave), in a salad or sandwich, or so, "nature".
For sure, the memory of the excellent salmon you tasted last night is better than the mediocre flavor you would get by heating it today.
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