Balsamic Soy Glazed Salmon
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- Опубліковано 20 лип 2024
- Balsamic Soy Glazed Salmon
00:00 Intro
01:10 Recipe
06:26 Broiler Troubleshooting
Notes about salmon: you need a fatty salmon for this dish. Farm-raised works best, but king salmon (also known as chinook) also works. Although we aren’t eating the skin in this dish, it’s important that you get a salmon fillet with the skin to insulate it during cooking and protect the bottom from overcooking.
20g apricot preserves (4 tsp)
8g balsamic vinegar (1.5 tsp)
20g tamari style soy sauce (4 tsp)
1.5 Lb (680g) skin-on, boneless thick salmon fillet
Salt and pepper to taste
Set a rack as close to the broiling element as possible and another one in the bottom third of the oven. Preheat the oven to 350F (180C).
In a small bowl, whisk together the apricot preserves, vinegar, and soy sauce. Place the salmon on a shallow metal baking sheet lined with foil. Sprinkle generously with salt and pepper. Spoon just enough glaze to cover the top of the salmon. Avoid puddles.
Turn on the broiler and place an inverted pan on the rack if you need to get closer to the broiler element. Place the salmon under the broiler until the belly browns, about 4 min. Cover the belly with foil, add a bit more glaze to the thick part of the fillet and continue to broil until the entire salmon is brown, another 1-2 minutes.
Remove the foil that’s covering the belly. Cut off the belly and remove to a plate by sliding the spatula between the skin and the flesh. Turn down the oven to 350F (180C). Pour the remaining sauce over the the thick part of the salmon and cook in the bottom third of the oven until the flakes separate, but are still translucent in the center. This will take 4-9 minutes, but it’s good to check very frequently. Put the belly back in the pan with salmon and cool to room temperature, about an hour. Cover and refrigerate for at least 5 hours or ideally overnight. Will last in the fridge for 2 days.
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To everyone who is asking about the safety of farmed salmon -- I cover this topic thoroughly in this video: ua-cam.com/video/v-fwOJoTuJU/v-deo.html
I have been following you for years Helen. You are a spectacular chef. Keep going forward, thank you!
I really appreciate your tips about what kinds of salmon and what part of the fish will be fattier and produce better results in this recipe.
Looks delicious. Love the amount of detail in your instructions 👍
I'm sure you hear it all the time that your videos and style of instruction are so humble....thank you!!
Hi, Helen! Thanks for all the enjoyable videos. You're such a likeable presenter. Here in Louisiana I'm usually the guy in hurricane season. hope you and your family are far away from danger. Thank you so much!
I learn so much by listening to your videos at work. Plus you have a very pretty and relaxing tone that I can listen to all day.
I won't make this dish, since I'm a vegetarian, but I just enjoy the way you explain things. The world is a better place with your explanations Helen.
I'm not a vegetarian myself, but: I could imagine this glaze, with the acidity and the sweetness and the saltiness, being quite a good marinade and glaze for grilled tofu! Or large barbecued mushrooms. Or possibly some sort of meat substitute product if you enjoy those.
(I'd gladly eat all of the above, though perhaps hot, rather than cold.)
Excellent information and recipe. You are a proficient professional… thank you for sharing.
Absolutely stunning!! Oh wow 👏 thank you for sharing 👍 stay safe and blessed always 💕
Just about any glaze is made better by adding apricot jam to it. Something about this particular fruit just makes meat dishes so yummy!
Taste great on desserts too, bit more sophisticated than sugar haha
Yes! I saw the ingredients for the glaze and thought "that would work well on pork!"
Your tips are genius, thank you
We made this last weekend and it was delicious! Crispy and flavorful on the outside and tender and juicy on the inside. Very good recipe 👍
Thank you very much for sharing this! I tried this yesterday and it turned out amazing.
so glad you enjoyed it :)
I always learn form your vids.We love you.
I saw you while I was grocery shopping the other day! I thought it couldn't possibly be. I wanted to say hi but my social anxiety got the better if me.
Similarly, I ran into the exquisite, divine Valentina Lisitsa, on a London street, few years ago. She was going into a food store. I too thought, it couldn't possibly, possibly be.
But it was. I did speak with her and she generously, let me capture a few photos, and a couple of them, with us together.
She asked me to wait a mo. And went back to her hotel and most generously, fetched me a copy of her cd, playing Chopin. Years later, that lovely encounter still makes me swell and swoon with happiness. Valentina Lisitsa 👑 Empress of the Universe. 😷🌈
I know how you feel. I am a shy person in real life too :) Hope you say hi next time
@@helenrennie I will!
WTF!!!!
I love listening to you Helen.
Re the salmon skin, when I cook salmon, after removing the flesh I put the skin back in the oven on its own until it crisps up. It’s delicious like crackling. Try it.
You simply Amaze me. Love your channel!!!
Wish i lived in Boston so I could take tour classes. Videos will have to suffice, but I appreciate and thank you for giving such great detailed instruction.
Omg this looks amazing! I had to come! I LOVE Salmon!
Thanks Helen, very cool!
can't wait to make this. Thank you.
Made this for my mom and I today. Now I have to put this on our weekly dinner rotation because it was so delicious. Thank you! …I think.
#realcomment This was the recipe I searched for years ago when I stumbled upon your salmon salad recipe and your wonderful channel.
#realcomment Hi Helen,
I love to cook and constantly make recipes I see on youtube. You are probably the only chef that I have yet to find a bad recipe from. I have made 5 of your recipes so far and each time they are absolutely spectacular.
I have a bit of a request, I grew up in Boston whereas you know you can easily find incredible Italian bakeries. I'm currently living in Mexico where that is not the case and I've had the largest craving for cannolis for months. I've tried to make them from a well-rated recipe and they were simply put not great. Would you consider making a video on how to make amazing cannolis?
In any case, thank you for your amazing content. I will continue to make and enjoy your recipes!
Lol. Great tip at the end! I have friends who stare at me when I tell them my oven's broiler is in the bottom! Yes, I still store things there, just things that won't melt or catch on fire :) Lol.
I was so confused by this concept, until I remembered, that old fashioned charcoal grills basically work the same - with the heat source on the bottom.
How do you not end up with your broiler a mess, though? Or even fat drippings catching fire?
Love your Channel. You Amaze me !!!
This looks soooo good 🌟🌟🌟
Salmon looks fantastic, and so does your hair! Super cute.
I'm having a massive headache, but your video and the perspective of cooking your recipe is making feel better :) greetings from France 🇫🇷👋
Love that recipe - plus the tips you gave. NB what you used was a fish slice - and that's exactly what it was designed for - and not a spatula.
I definitively need to replace my broken oven. Since it died I continuously see recipes I would like to try. I've a penchant for gas ovens, but they a bit more difficult to find where I live. Thanks for this recipe.
Two problems as I am aware. Many people can’t use soy anything. 1. Is genetically altered and treated with pesticides. , 2. is an estrogen based plant. It can cause increase in cancer growth. Ex: I have had breast cancer and now prescribed a very, very expensive drug to eliminate all estrogen out of my body. Ex: soy and flaxseed. You obviously didn’t know, but my suggestion is to offer alternatives. Would coconut aminos work.Maybe a touch of balsamic vinegar? I am a fan, and wish you well.
I must make it!
i love love lovee your apron. where could i find it?
I have a hard time finding aprons I like, but this one is a keeper: amzn.to/3j4q8cY
I am literally going to go get some Salmon, right now, to try that.
(I already have a squeeze bottle of reduced soy sauce, too)
Dear Helen, I live in Ohio, where individually frozen salmon pieces, usually steaks, are the best quality. It works for me because I live alone.
Can you share thought on adjusting the recipe?
Thank you for reading this.
Sarah
You can certainly try this dish with steaks. I would try the recipe exactly as is without flipping them. Broiling both sides might dry your steaks out too much.
hello! this looks and sounds amazing but I'm not a fan of eating cold food, unless its a sandwich. can you suggest way to serve this salmon? maybe a sandwich idea you have or salad?
You can serve it hot if you want. You can also add it to a potato salad or green salad. Here are videos for both of those:
ua-cam.com/video/kfkPoWi7ig8/v-deo.html
ua-cam.com/video/-avxadL2n5M/v-deo.html
@@helenrennie thank you! potato salad sounds great!
Could this recipe be done sous vide ...if so, would you have the salmon glazed while cooking sous vide.
oh my God, listening to you is like reading a book. So amazing, the words are beautiful and hilarious too. No offence but cooking sounds like making love here. I love this. I'm gonna try this. The recipe is stuck in my head.
It looks so yummy, it will be very hard not to eat it when it is the fridge.
Cook a slightly larger piece than you need so there's enough to snack on! Chef's prerogative, right? :-)
Good night Ms Rennie, at 0.11, is that a Causa?
Do you usually just toss the skin or is there some way it can be salvaged? Do you always test for doneness with the "pull apart" opposed to a thermometer?
The skin definitely can and should be salvaged, it’s delicious and full of nutrients. I saw a video where the skin was seasoned then fried/air fried until crispy and golden, then served as a textural and decorative component to the salmon dish. I tried it and it was delicious!
Personally, I don't use the skin. Although what Kai suggested would probably be delicious, the hassle of frying wouldn't be worth it to me. Also keep in mind that the skin would likely get stuck to the foil. If you want to use it, oil skin before placing it on the foil, but there is no guarantee that it will come off nicely. I find that the pull apart test is easier for me than a thermometer for most fish because their thickness is not even and because different fish taste best at different temperatures.
126-128 degrees internal temp is good for me.
nice.
Helen, do you dry brine (salmon) before cooking it?
yummmm
Why not use a meat thermometer to check the insides?
👍🏾🌟👍🏾🌟BRAVO 👍🏾🌟👍🏾🌟
Please describe how to prepare this dish using an Air Fryer
This looks delicious! What do you think of making a double-batch of the apricot glaze and, right before you put the salmon in the fridge you basically immerse the fish in the glaze? Would that impart more flavor? Would soaking the cooked salmon in that liquid change the texture of the final dish?
I also have a similar question. Could it just be used as a marinade and then baked? I have to admit I'm sorta lazy.
I don't think that's a good idea. Extra glaze will be watery. You don't need to impart more flavor. This dish is a flavor bomb.
@@helenrennie Thank you, Helen. LOVE your channel and your recipes.
#realcomment This looks absolutely delicious! was wondering if this can be done with an air fryer instead? and if other fish can be done the same way as well?
Good question! I guess it'd need to be fatty fish, as salmon is very fatty. And the pinkish color from the balsamic probably works best in salmon's favor. I wouldn't try it with dry, low-fat fish.
@@4.0.4 Thank you for your advice!
Sorry, didn't understand if after a night in the fridge do you re-heat it or eat it cold
oom temp?
if it re-heating, how its not dry after the second heat?
she said to generously salt and to remember that cold dishes should be seasoned more, so i think that implies it's cold.
I serve it cold. there is no way to reheat this dish. if you want it hot, serve right after cooking
Back when you had a working broiler!!!LOL The good old days
Farmed salmon is reportedly unhealthy to eat vs wild salmon, due to conditions and practices of the farming facilities. Thoughts?
Exactly. Completely voids the issue here. I'd advise using quality of choice voiding her saying it'll be more dry.
It honestly depends on the farm’s location and certification. A significant percentage of salmon farms are well maintained and in good condition due to the introduction of lumpsucker fish as a natural method of parasite control. The fish are perfectly healthy to eat (though of course, will not be comparable to wild salmon). However, a lot of farms are relatively unethical and in poor condition, and that is reflected by the poor quality of fish. My advice is to look for ASC (Aquaculture Stewardship Council) certification on the packaging when buying farmed fish.
I cover farmed salmon issue in this video: ua-cam.com/video/v-fwOJoTuJU/v-deo.html
my broiler sucks, is there any problem using a blowtorch?
that might work, but I would use some sort of screen like searzall
Been trying to order Salmon for a week from Whole Foods that is farm raised and all they have is King Salmon Fillet, Previously Frozen Msc
Price: $34.99 /lb
Need I say anymore!!?? (March 3, 2022)
#realcomment looks delicious, will try next week!
Can regular soy sauce be used?
Yes but you may want to use less salt when salting the fish. The advantage of tamari is that regular soy sauce can be very salty especially when reduced.
Yes, any soy sauce will work. I just like the flavor of tamari
How to have the salmon fillet the same thickness for cooking and look absolutely beautiful.
Book-match the fillet. Cut 3" off the end of the fillet then bisect the piece with a score through the meat but NOT through the skin/scales. Fold the piece along the score and the result is a consistent 1.5" thick piece that is perfectly book-matched (veining is symmetric along the fold).
Enjoy a consistently cooked salmon that looks perfect for the thumbnail :)
I don't have an oven, but I have an air fryer! I don't suppose that'll work though. 🤔
An air fryer is nothing more than a counter-top convection oven, albeit on steroids.
@Der Reacts
You're gorgeous! ❤
Sorry additional farmed salmon grows up in polluted waters and feed very unhealthy diet. Farms are not allowed in US and Canadian west coast Pacific waters. The government doesn’t want to contaminate wild salmon populations. Also if you ever have wild cold water NW salmon you know the difference and would never buy farmed again. Granted in class case it look nice But beware for health sake. Huge difference on several levels. Still a fan.
"... maybe I'll see you in one of my classes"... Or maybe in a grocery store 😱🐇👻🌈😷
I've tried every recipe for Salmon, and there's only ONE I've found that I enjoy. _'Cedar plank Copper River Salmon'_
*I'm convinced Salmon was intended to eat smoked or better yet?* SUSHI!
Be very careful with home prepared salmon sushi using wild-caught salmon. Most of these river-raised fish are infested with parasites. And some of the parasites can cross the salmon-human boundary.
Dear Helen,
You should know better "Farm-raised"
I would not feed farm raised salmon to my dog, even if somebody embellished the phrase: "Nice Farm-Raised North Atlantic Fatty Salmon"
Way too labor intensive.