Mastering the Art of Salmon: 5 Mouthwatering Recipes from Just One Fish!
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- Опубліковано 7 вер 2024
- Salon recipes from scratch. SquareSpace : 10% off your 1st order using www.squarespace... . Episode where I filleted the whole fish : • Challenging Myself To ... . Get the apron on www.salutcompa... .
Here are the recipes I made :
- Salmon fillets with sauce
- Salmon Gravlax
- Salmon head soup
- Salmon cakes
- Salmon belly fish fingers
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Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
Editor and 2nd camera operator : Lou Assous
Second Editor : Josh John
Assistant Editor : Sean Miller
Salut,
Alex
Swedish tip for Gravlax or "gravad lax": keep the skin on to make is easier to slice without ripping. Cut some slits in the skin to let the brine penetrate.
Also the most traditional sauce to pair with gravlax is called "Hvmästarsås" which is a emulsified sauce consisting of oil, mustard, sugar, dill and salt+vinegar to taste.
Truly one of the best foods in the world😃
Keeping the skin also saves you the trouble of removing it in the first place 👍
Or just go to IKEA and get it lol
This was exactly what I was going to type, keep the skin on, but descale it.
Whenever I cure salmon (usually sugar,salt, vodka, variety of citrus peals: lemon, tangerine, lime, pomelo, grapefruit) I slice it with a long granton knife for perfect even slices.
Recall the first time I made gravad lax, using Tim Hayward's recipe from his Food DIY book. Fair to say it blew my mind. I had guests round for drinks and nibbles and it went down a storm. I make it periodically these days. It's always an event! Thanks to Alex for showing just how easy it is.
Came here to say this. Keeping the skin on fit gravlax is a pro move
dried dild is king
As someone who makes 100s of sides of gravlax each year:
1. Farmed salmon is generally guaranteed parasite free, just ask your fish monger. Wild caught fish cannot be guaranteed.
2. Good base recipie, i recommend a couple or more tablespoons of allspice, it really makes gravlax something special.
I was a fishmonger for a bit, not only can wild caught not be guaranteed to be parasite free, we considered it basically a sure thing on wild caught salmon. That does NOT mean Farmed salmon will be, much less that it'll be sushi grade.
Good video though, other than the stock/chowder this was basically my rotation for cuts and extras when breaking a salmon down.
@@Valkyrien04 you can freeze the salmon for few days before making gravlax
@@KujezZi right, but cured and raw are very different in this context
Salomon from Farms out of Norway are the most poisen containt food in the world.
Last I checked, Wild caught salmon legally has to be deep frozen to kill parasites before ever making it to a market. This is why Sockeye and King salmon are commonly used in Nigiri (and is also how you can get salmon to most regions without it spoiling). Could be different in the EU though..
Alex just continuing to show why he's still one of the best food channels on UA-cam by far. The production and time that go into his videos and series is what I would expect from a professional show on television. He also hasn't made the mistake of making his videos too unapproachable for normal people who cook casually, people come to UA-cam for genuine homegrown content, and I'm glad to see that Alex hasn't forgotten that. Keep up the good work man, love your content. PS you should do a indoor gardening series at some point, maybe try to grow your own salad or salsa, I would love to see you slowly grow and optimize a indoor spice garden.
Suggestion for anew series alex: Sushi series! One of the BEST uses for salmon! 🍣🍣🍣🍣
That would be an awesome series !
For Japanese salmon is a dirty fish unworth the sushi. Consider it pork shawarma
Such a good idea! A SUSHI SERIES
@@feedbackzaloopused to be true back in the days, but not really nowadays. Of course, tuna is considered the premium and salmon on of the more budget options, but definitely not unworthy of sushi. You still find it in most sushi restaurants in Japan. There is a whole story behind it becoming way more popular because of a Norwegian salesman trying to offload tons of salmon they had there and creating lots of marketing and changing the sentiment
@@feedbackzaloop There used to be no way to de-parasite a salmon without destroying it's texture, but that has not been the case for about 40 years. Now that the fish is flash frozen, it's a very common fish to find in sushi places across Japan and in areas of Japanese diaspora across the world.
As someone who is Portuguese, and therefore a fish lover, is always good to see someone appreciate a whole fish and not just the fillets. And I agree, the salmon head, as with many other fishes, is where to better meat is 😋😋
Ma'nada!
Hey Alex, I love how genuine you've stayed throughout the years. A lot of people on UA-cam seem to lose some of their essence when their channel becomes successful. You seem to be one of the exceptions. Thanks for your years of amazing content!
I think he just likes it
Some other Swede or Norwegian might have already said it, but it's worth repeating; Smoke a piece of the gravlax, not a slice of course but perhaps half of a side. You will regret making a piece that is too small :)
And as always, fantastic video Alex
Quick tip for plating your lunch: If you're into crisply skin, make sure to put your fish skin side up on the plate and also don't douse it in sauce. Both things will ruin your hard work and make the skin go soggy again.
If you're going for mash again, I'd put down the mash first, make a little well with a spoon to pour in the sauce and lastly put the salmon (skin side up!) on top.
Gravlax is heavily underrated and easy to do! We do this to our self caught trouts sometimes and everybody just LOVES it
Regarding the fish cakes (or meat balls) - I'm not sure about soaking the bread in milk/water. We add bread to soak moisture and act as a filler. I know it's often in the recipes, but adding more liquid to something that's meant to soak liquid seems irrational.
At some point I started adding less bread, but cut finer and completely dry - and of course leaving the mix in the fridge for some time before frying. The results are IMO better and firmer than the ones I made previously, soaking the bread.
Try this sauce with the graved salmon (gravlax):
2 table spoon mustard
4 table spoon honey
1 table spoon dried dill
Some lemon- or lime juice to taste
stir everything and enjoy
picked that one up in Germany from a Chef.Taste awesome
This was a wonderful video. I think it showed Alex at his best with individual cooking techniques he knew how to do, but by applying them on a whole salmon like this, he reminded me to appreciate and use the whole animal. And, who doesn’t want to try to make gravlax now?
Impatiently waiting for the Pizza Al Taglio recipe
What’s that?
Suggest making a mango-jalepeno salsa for the fish cakes… it freshens it up and really brings out the salmon flavors.
Worth checking out the Nordic dish "Rakfisk", fermented fish served with various sides (apple, beets, red onions, sour cream and more). By far the most delicate, smooth fish you can get, albeit a bit pungent in smell.
Your gravlax had my heart fluttering. The recipes for gravlax, including Jacques Pepin's, added vodka, so I was very surprised that you didn't.
Alex - you could really use a vacuum sealer, less burn
longer shelflife
I mean things in the freezer have such a long shelf life, so why waste extra plastic?
@@NeWildeSacheto avoid freezer burn.
@@NeWildeSache You can partially reuse vacum bags so it's not that big waste
@@sleepteam I guess that makes sense, but there are also alternatives that avoid that as well and don't produce waste
This channel next month: "Today I'm starting my 5 part series on making MY OWN vacuum sealer"
I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out!
I've put it in a small oven dish and put two bags of castor sugar on top for weight.
seafood !fish ! should be an excellent start of the series. Not many youtube trying to tackle this subject.
Swede here. Tip for serving ”Gravad lax”.
Use a rye bread or swedish hard bread (knäckebröd). Butter it. Then add on some lettuce, then mayo, soft boiled egg, grav lax, extra dill and top of with some lemon juice.
Not quite traditional but super tasty.
I also like to add some picked red onions and/or chilies for some tangyness to cut through the fat of the salmon, egg, mayo and butter
It also goes really well with cream cheese (färskost)
When Info gravlax, especially around christmas, I ad som grated beetroot to the caring mixture. It gives it a bit of earthy flavour but most importantly, color!
Le gravlax irait très bien avec des bagels (Montreal Style) et fromage à la crème.
Thx. Very clean and appetizing. Now I'm looking for a full salmon...
Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.
Hi Alex! When are you going to give us a tour of MORTEL? You never did that episode! 🙂
Must remove gills from any fish before making a fumet …. Fish stock. Excellent salmon video.
This reminds me of my times when I was working in Alaska. After work I would usually go fish and catch 1-2 salmons and had so much salmon that I had to experiment with the food. Love this episode!
You should look up the finnish salmon soup and test it
As a finn I do not understand the hype around our salmon soup. Ei se lohikeitto mikään kuninkaiden herkku ole.
@@ecstasy8261it's good. Simple, nothing fancy, and with room to make your own tweak or variation. I've made it several times to good reviews.
J'étais "Sushiman" dans un restaurant fusion. On s'amusait à tester plein de mélanges, en équilibrant les saveurs et textures, dans quel ordre ça venait aux papilles et ce qui restait sur la longueur. C'était très intéressant de voir ce qu'on arrivait à faire sur de petites bouchées que sont les sushi, maki et sashimi. J'aurais tellement aimé que tu puisses y aller faire une vidéo. Il a malheureusement fermé ses portes. Mais il y a beaucoup à explorer autour de ça. Si l'envie t'en prend, tu vas te régaler 😉
Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.
Gravlax is not a "Swedish" dish, but Nordic one! The Norwegians and Danes make it as well.
Sincerely, slightly insulted Norwegian =)
I can report that we make it in Finland as well, and not just with salmon but all the salmonids and even a couple of others like perch and pike.
In Norway we eat Gravlaks with potato-tortillas and red onion in thin slices and creme fraiche, you should try it. Its like a salmon burito FILLED with tastes that work perfectly together
Lefse! (I'm from Minnesota). That sounds great. I always liked making breakfast burritos with lefse.
@@Bradimus1 one of the most common names for lefse made of potato is lompe😎
@@espenschjelderup426 I hadn't heard of that other variation as they only make Lefse here. I've also not had the pleasure of visiting Norway.
@@Bradimus1 but you probably know we can call almost any flat bread for lefse😂 Tortilla is a lefse, pizza is lefse, naan bread is lefse😂
Another common name for lompe is potetlefse.
If you call it potato-lefse in English every Norwegian should understand it.
It's also probably easier to remember than all the names for spesific kind of lefse.
Hotdog in lompe/potetlefse is also a thing in Norway.
@@espenschjelderup426 all the lefse here is potato. So now I'm in doubt of everything I know. 😂
Perfect timing! I finally cooked a decent stovetop salmon this past week and am eager for the wealth of information that lies in this video. Thanks, Alex!
salmon belly fish sticks does sound so good with a good sauce or dip.
Nice job on the gravlax! As others have mentioned, you do need the correct sauce though.
Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.
Only. french person would make a meal like that for lunch! (mostly). OMG I can't imagine stopping work to make such a beautiful dish. I think I need to move to europe!
As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!
I have been making gravad lax for years, and more recently using chalk farm trout instead for a more rounded taste: Gravad forel. I tend to add the curing mixture (which includes some chilli flakes, black pepper and I use demerara sugar) and cure for two days, turning once. The fish is then put on a wire rack in the fridge and painted with gin, whisky or brandy and left for at least another day. The skin must stay on as when you cut it the best bit is the subcutaneous fat.
These salmon cakes would go very well with a classic sauce remoulade in a bed of rocket/arugula.
I'm going to learn this too
Gravlax or gravad lax is amazing, it also works really well with sushi as well. We also make the same thing with trout, char, grayling, rainbow trout and whitefish. Pretty much any of the salmonids and a few other fish will work really well.
On the last episode I described a job that I had doing pastry, stocks and protein. But the origin of the comment was what I would do with the "Spoon meat." as you so elegantly put it. I used to take all that salmon scraped off of the carcase and mix it with sea salt and a bit of chopped up nori. Maybe some sesame seeds and make myself a Fat salmon burger for lunch. Salmon, bacon, Swiss? Just riffing.
A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.
I hope Lou got one of those fillets for lunch as well!
Take the salmon skin, salt it and bake it in the oven. Gives you some really nice crispy salmon skin that can be eaten as garnish or in sushi rolls.
11:46 in Denmark we call it "Knækbrød" and not rye bread. Typical ryebread is not as crunchy as Knækbrød, and is much darker and has more grain in it.
Love the Scandinavian part. Thx from Denmark 🙏🏻
I would love to see you explore the Pacific salmon scene as well.
Tip: use a slicer knife (long, thin, very sharp) to slice the gravlax.
I learned to fry the Salmon in its own fat by starting it to cook in a cold pan and turn on medium heat. Creates very crispy skin.
This series is just in time for the fishing season here in Canada! Gives me some ideas!
If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!
Salmon stock ramen, lets see what you can do
Alex making American classics is why I'm still here
I love this! My father presented me with a whole salmon once. I oven baked/steamed it in foil stuffed with herbs and lemon it was so Good. But in retrospect looking at your last two videos now I feel I might have made a wasteful dish.
You moved the sponsor till the end. Thank you!
I tried this once, not that long ago… I wish I had seen your salmon series before I ruined my first complete fish. (the apron is excellent, thank you).
I LOVE Salmon and this video made me very, very hungry! 😂
I'd love to see more mini series like this! Thank you Alex!
Should also try Asian Fish noodle with its many fish base soup and Japanese salmon head grill.
Learning so much from this channel, thanks Alex!
You’d be well-advised to vacuum-bag your frozen pieces to prevent freezer burn.
Alex, love the channel! The ‘L’ is silent in salmon.
I remember when my local supermarket put an extra zero on the salmon they'd get, by accident. My family ate salmon for ages, different recipe each time. I do remember a favourite being a coconut milk, tumeric curry style dish, no rice, but braised cabbage, tumeric, pickled cucumber, etc. I'll have to find that recipe.
So good to know all this! Keep up the great content
the alex channel is just him leveling up like in a video game every video
I would have gladly joined for the tasting. Seems you had some going spare!
usualuy I dont like videos of more than one recipe but you did it perfect as always and gave us a very good video
You should have made hovmästarsås to go with that gravlax. If you haven't finished it all by the time you read this, you ought to get your hands on some.
My favorite gravlax is barbecued gravlax. Just keep the skin on and cook it on the barbecue. The barbecue favor goes perfectly with the gravlax.
Brother, come and visit us in Norway and get your hands on wild salmon. The farmed fish you have there is probably from Norway aswell. Or even better fishing starts in May so cone and try getting your own! The wild salmon has about 12% fat and farmed has about 30%+ sometimes you will want less fat for flavour as in this case.
Finally making some food that one wants to eat.
Chef mike to the rescue. Haha. Like your choice of fridge, i have a similar one, just with the glass panels on the doors instead.
Love your shorter series! Hoping you’re working behind the scenes on your take on Pizza Al Taglio 🍕 🇫🇷 🇮🇹 🤌🏼
Gin, you need gin to make it perfect "Gravad lax" needs a drink to make it perfect. And you should also try make quenelles of it, may I suggest a cheesy say to go with it?
Workd with pike as well.
Any chef seeing you not plating your fish skin-side up, is screaming right now :D
That gravlax looks heavenly
Saulmon 😂😂
Love it
Great video! It would have been cool to see a "Thomas Keller Salmon Chop" cut out of that whole fish too.
its a shame those magic instant industrial freezers arent available for the home chef. how much of the benefit of home butchering will be lost to freezer burn compared to industrial frozen? would love to learn more about the science behind that part.
Not a perfect solution, but for the things you really want flash frozen it'd probably be cheap and easy enough to get some liquid nitrogen from a local Gas supplier and just flash freeze in that. Vac pac it then chuck it in the regular freezer.
Liquid N2 is fairly cheap and you wouldn't need all that much for taking care of your more sensitive proteins
Typically in a food factory you'll use a version of something like an aero freeze which uses ammonia chillers to cool air well below freezing and high powered fans to blast the food and knock away the boundary layer that tries to form that would slow the process. Think air fryer but really cold air.
The faster freezing makes for a better yield and texture because the ice crystals form faster and smaller in cells, doing less damage. Really, vacuum sealing first to keep oxygen out will be a bigger difference at home than fiddling around with trying to freeze faster.
You should try sous vide salmon with hollandaise sauce and asparagus. Cook it with a little amount of salt, butter, pepper, lemon and dill
That gravalax looks insane!
This video is gold for salmon lovers :)
Also before slicing the salmon you could put it in the freezer to make it easier to slice ;)
Suggestion Alex! Since You have a passion For burgers try making a salmón burger next time! You Will make the Best! I know it
For lunch, try wiping the cream first, and also add to it shallots 😁 bon app
Bravo, Alex.
Juicy AF. It's a good thing I know that AF means Juicy And Fresh hahaha. Great video mate. Thanks.
I wonder if a gravlax box made from beeswax sealed cedar, that incorporates a lid and base and sides with drainage slits and a press that you can screw down to apply the pressure (though the lid having a tray and a set of nice granite or similar stones to pile on may be more effective?) would be worth constructing. Or maybe spruce or juniper wood would be better?
I allways keep skin when i salt salmon. Little sugar and lot of salt. My mother cuts thin red onion rings when she cut salmon to slices. Next morning onion rings has marinated and taste pretty good on bread with salted salmon. After cutting i fry the skin it is best crisp ever. Just add little salt if needed.
"SPAGHETTI all'ASSASSINA" you should try that Alex.
Love this new direction, also about the freezing of the fish for safety, i have to correct you.
It is at least for 24hrs in a -22 celsius freezer or 48hrs in a normal -18 celsius not 7 days, just not necessary to wait that long Chef, maybe you have the patience I know I dont. ;)
Try cold smoking the cured salmon 👌
11:50 that is definitely not Rye bread, that is knäckebröd. Rye bread is more of a danish thing, called rugbrød in danish.
Alex! You forgot the important hovmästarsås to the Gravlax!!
Just wait until he's confident enough to smoke the salmon himself. I have family that work in the salmon business in northern Norway, when they bring a piece of homesmoked salmon for a present its amazing.
Farm fish i presume? if so, thanks for destroying our fjords!
@@stalevolsen Wild when its the right season and they get a good spot in the lottery for the river, everyone is the area is really proud of how good a salmon river it is. Sure there can be some issues with salmon farming but in the far north there aren't many other industries. There's also a lot more space for less dense and impactful farming than west Norway has for example. The wild salmon river is not something anyone wishes to destroy there.
50/50 of sugar and salt, a nice glass of your favourite liquor (whisky, rum...), cover the salmon and wrap it in film, keep it in the fridge for a certain amount of hours, and enjoy. The longer, the darker and harder. With 6 hours is generally fine. Top of the top. And no need to use too much salmon, so can use one of those portions when you are tired of cooking it a la plancha.
As somebody that lives near Boston, MA in the USA that was fish soup and not chowder. To me Chowder is a thicker cream based soup.
Seeing so much beautiful raw salmon I'm craving poke or sushi/sashimi.