The Salmon to Get Your Groove Back | Ali Slagle | NYT Cooking
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- Опубліковано 17 чер 2021
- Get the recipe: nyti.ms/3zAXAOs
Ali Slagle is in the studio kitchen making her Ginger-Dill Salmon, a recipe that she refers to as “the salmon to get your groove back,” or “the salmon to make the clouds go away.” It is THAT magical, folks. Salmon is gently roasted, then joined by fruity citrus, spicy radishes and soft avocado, tossed in a dill and ginger mixture. The result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet.
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
We need more people like her in our life. She seems so genuine, relaxed, and passionate about her cooking. Love that
came here for this comment 😌
Totally agree.
i havent known this person for that long, but i love her already.
I truly relate to not understanding why I have to eat everyday
Yes!!
I wish I felt that way about food. I feel like I’m always thinking about what I’m going to eat, and, because I’m always trying to restrict my calories, I’m usually hungry.
More of her rmmediately lol. What a charmer
I'm adopting her definition of finely chopped from now on
Ali is my favorite NYT Cooking writer. I find that 9 out of 10 of the NYT recipes that I try and love end up being hers. I can't thank her enough for helping me through my pandemic food lows and ruts, and I can't wait to see more of her videos!
If you freeze your ginger root it will last for ages, and fall of the microplaner as fluffy snow, rather than wetly clumping to the underside of the planer.
1:30 minutes in and I’ve decided she is a necessity in my culinary life.
She is such a sweet person, sweet cook, sweet teacher. We love her.
Lovely, authentic person and a delicious looking recipe.
It's been 2 yrs and I still come back to Ali's wonderful video for a dose of citrusy sunshine.
I just love Ali Slagle--she's so sweet, and I have her new cookbook and love both it and her recipes for the NYT. And I appreciate them not just because they're easy and good, but because I have multiple sclerosis, and even though I love cooking, the right side of my body is now crippled. I love Ali's taste and tend to eat similar kinds of food, and her recipes are unfussy and versatile. I have become a huge fan of her braised broccoli rabe and chickpeas recipe. And I appreciate the microplane tip! Ali Slagle seems like a real and realistic person.
We love all of Ali Slagle's recipes that we have made so far. It's great to see Ali featured on the UA-cam channel. More please.
It isn't that microplanes go dull, the problem is when people run whatever they are grating in BOTH directions on the grater. Microplanes only grate in one direction and are relatively fragile. What happens when using a back and forth motion is that you will actually flatten the micro 'blades' with time and will no longer be able to grate anything on it very well. Only run your garlic or whatever you are grating, in one direction, the direction that actually shaves what you are grating. This way, your microplane grater will last much longer.
Ohh that makes sense, both directions bending the blades, great tip.
@@kaiju_k5042 I came across that on the net somewhere and discovered it to be very true, especially when grating fresh Parmigiana Reggiano. Now I always grate parm in my food processor and keep a small amount, enough for a few servings of spaghetti, in a glass shaker in the fridge. I only grate parm by hand now when I want larger flakes of cheese as a finishing touch on a salad or something else.
@@barcham Yes, grating it in the food processor gives you this really pleasing nubby texture, those little bits are perfect sprinkled over pasta. Sometimes I use a vegetable peeler on parm for salads, like few shavings, gives it a nice chew.
@@kaiju_k5042 Oh, yeah! That is a great way to finish off a salad. It gives you the full flavour burst from the parm when it hits your tongue.
She’s amazing! We need more of her on this channel
Absolutely love Ali’s recipes on NYT cooking app! Such a lovely surprise to see her on this channel- more Ali please!
she seems really sweet and genuine
I like Ali. She was so relaxed and gentle and genuine. We want more Ali.
She’s so authentic and kept me saying “same” over and over again throughout the whole video. 😂
The only thing I’d do differently is using way more pepper than she did. I just love black pepper.
Ali Slagle is the hero we need!!!
Ali makes such simple recipes that yield high rewards. It's great to see her on the channel!
This is a sweet and lovely video. Restoring my faith in humanity and in the enjoyment of dinner.
Shes so sweet and wholesome
I love love love Ali! please more of their work, NYT
Love seeing different people style of cooking so interesting how they put their soul into their creation
I miss my home in Cali, definitely going to make it. Thank you ♥️
This looks so delicious! Will surely make soon!
thank you Ali, Bless your heart
I love Herbed salmon and this is a healthy way to make salmon.
My husband and I saw this and immediately knew we wanted to make this for our anniversary dinner. It was fantastic. Everything worked together so nicely.
i absolutely love her and i just made this for dinner and it's extremely good.
wow this video really brightened my day and now I'm making the recipe for dinner and it's delicious !!!
That was lovely.
This inspired me for the next week menu! Thank you for sharing 😊
i just love her vibe
Ali is my favorite NYT Cooking recipe writer!! I hope she makes more videos soon
I need more Ali Slagle videos in my life.
This was so refreshing to watch
“all the ingredients know eachother” so true
I absolutely love ❤️ that you used the bits left and squeezed them onto the salad. I always clean my citrus super well and use the peal in making my own tonic water, flavored water, etc. Add some mint to it and it’s delish or use it in Pellegrino. Btw I too loath making supreme orange. Although when it’s done it’s absolutely delish! To me it’s the biggest luxury in life cause I’ve rarely had it. Lol.
This dish looks truly amazing 😩😍😍
I love it! Ali is my new favorite!
Sounds good. I've never combined dill and ginger but I'm curious to try it.
👍👍 a work of art
Love her
Want to make this and will!
Enjoyed her. Not pretentious. Relaxed and real. Go 👧
Nice presentation
LOVE ALI
I like the recipe combo
Really like this chef:)
She needs her own show for sure
More Ali. Kthanksbye.
More folks like Ali, please.
Nice. Very nice.
My plans tonight!
same!!
I love love love her energy 😌
Made so many recipes of hers but never knew her face!
Yes, have Ali & Melissa Clark work jointly on a video & will instantly go viral
She is the Claire saffitz of cooking. I love her give us more
OK, I give up. What's a Claire Saffitz?
@@zalman7208 she is a baker that used to work for Bon appetit and now has her own UA-cam channel and recipe book
@@Lisatheecologist - If she's anything like this young lady, she must be special.
@@zalman7208 She’s the Claire Saffitz of baking, I guess.
I came to the comments ready to fight anyone who said a mean word about Ali but everyone is so positive! Love it!
So summery 🌸
I like her immediately, even though the dish doesn't interest me (dill)... But she seems nice
What knife is that?
Instead of a pesto on top of the salmon, try mixing up 45 ml of mayonnaise with 15 ml of soy sauce and some Japanese Shichimi Togarashi spice mix to taste, just a pinch if you are new to it as it can be quite spicy. You use this as a finishing sauce on top once the salmon is cooked and being served. It is an amazing change from the usual dill based finishes people tend to use with salmon.
Ooo mayo and soy sauce together sounds intriguing, thank you! :)
@@kaiju_k5042 It really is great, but the Shichimi Togarashi is what makes it special. You can sprinkle that spice blend on so many things, even a salad or popcorn as a finishing touch. The mayo mix works great on grilled chicken as well! I put it on boneless breasts of chicken before breading them with a panko crumb and Togarashi spice mix. Bake in the oven until done.
@@barcham Luckily I have Shichimi Togarashi in my pantry :) I looked up salmon recipes and found this video because I'm cooking salmon today, but I think I'm going to be bold and do your recipe. I love butter and soy sauce together so I can see your suggestion of mayo, panko w/ the spice on top being amazing. Very happy I saw your comment!
@@kaiju_k5042 I cooked a salmon fillet last night and was very disappointed to discover I was all out of it, so it was lemon juice and brown butter from the pan instead. Still tasted great, but not what I really wanted, LOL! Needless to say, I was on Amazon today to order some and will have it tomorrow. If you try it, I am sure you will enjoy it! 👍
@@barcham I saved a screen shot of all your comments so I can refer to them later today. Thank you so much friend, this is why I love the comment section haha. Lots of good brain storming. Also brown butter, yum.
What temp for the salmon?
“and you can eat it, so why not?” story of my life
her diction is incredible! i will have to try this recipe too!
Finely chopped is when you chop until you think it's fine😂😂😂😂
Less chitchat about feelings and more specifics. How long do you bake the salmon? Was that dill the same mixture with the ginger or was it just dill and was there in an amount or just whatever was left over?
there's a link to the actual recipe in the video description :)
Omggg
What’s the oven temperature pls?
Looks like it's 325
cooking.nytimes.com/recipes/1021938-ginger-dill-salmon?smid=yt-nytfood&smtyp=cur
Thank you ❤️
For some reason I cannot see the answer to your question. As in, it says there are 2 replies and I only see you saying thank you. What was the temp?
325F (I had to check the recipe on the Times recipe site)
miss honey vibes
"All the food that’s fit to eat" Wonder where NYT came up with that. Beats their previous attempt: "All the eats that fit".
I don’t know why but I am kinda getting this Winnie Cooper vibe….
whyyy did they cut just before her face looked like she was smiling the most beautiful and genuine smile?! when she was tasting. Cool video anyways.
For me, Salmon without a crispy skin just hasn't reached its full potential. I wonder if theres a way to have the best of both worlds with this recipe and put the herb/citrus mix on after panfrying the skin
I didn’t understand honey bell at 6:02
Obvious reasons?
Shaped like a bell (somewhat).
More voice frying please, mooooore! Câlisse
I don't understand why someone would move to a place they are miserable.
Move back. Be happy.
Maybe job with NYT?
This girl is great but I miss Alison Roman
I'm careful about the salmon I eat. The stuff the farmed salmon industry gets away with (including in Norway) is incredible.
Salmon won't give me my groove back but my homemade confetti cupcake had me dancing. I do not like the taste of fish.
This is how, everyone talked in the eighties? This is how Reagan talked?
"I recently learned that I don't know what finely chopping means?" Don't ask me, I have no idea whether you learned that recently or not.
It's a California thing
Every sentence she says sounds like a question?
I just can't stand listening to her
it's dreadful
severe case of Upspeak... but i wonder if it doesn't grate younger people as much. I'm 57 and it's hard for me to get past it.
Hy.. do you wan't to try cook asian food?
But salmon is farm raised. Not good
She looks like a really sweet person but the upward inflection can get a little grating.
I find it absolutely charming 🥰
@@TeamJORDA17 Good for you? Personally? there's only so much? uptalk? i can take? in an eight-minute video? regardless of how cute the speaker is?
Something really going on with you, chefs. I know you have to put your hands on food, but when giving demonstrations, please put your hands on food as least as possible.
We want to try these delicious recipes, but this behavior you are trying to introduce is a no, no.
Acting and talking cute doesn't cut it.
can we skip the life story
what do you get from being rude? the video isnt even 10min long
@@lilly5082 Lotta rude people on here today.
This seems to be what so many people are finding charming.
Great recipe and video, but the uptalk makes it nearly unwatchable.
Love her