I like the way you changed the intro music to something that sounds more "Spanish" and that you don't let the music distract throughout the whole video like some channels do. Keep up the interesting, appetizing videos!
What he says at the start it's so very true. I was very surprised when I moved to Spain by my local Mercadona (biggest Spanish supermarket chain) having a seafood bench and not a meat one.
I saw another recipe for this and tried it but they didn’t explain it as well as you do, don’t set it skin side down would have been good to know! So I can’t wait to try this recipe your way as we love salmon! That beautiful presentation and the crunch, I am sold!! Thank you for showing this, the right way! Be Safe and Blessings. ❤️🌹❤️🌹❤️🌹
Yum! I will make this. The crispy skin is something I have tried and failed to achieve and your directions are so clear I'm sure I'll manage next time.
Boy, did I make a mistake watching this great video just after having dinner. Now I'm hungry again. I hope you have an opportunity in future productions to feature more Spanish wines and include some sherries and even brandies. Thanks again!
Albert: Again, delicious! 😋 Also again, I've cooked salmon _LIKE this,_ but just _NOT this._ (Mine is good... but could not compete...) Another WILL-try. Thanks again! (Fan from San Francisco, California.) *!!~
Are you pescatarian? I realized that the majority of the recipes you highlight don’t feature meat! Very cool cause I’ve been trying to find pescatarian recipes for a while myself and these have been fantastic
Jacques Pepin makes the same parsley and garlic garnish. He calls it Persillade. It’s simple and delicious. Question: Don’t the scales stick to the pan when you start with the skin side down? I’ve got a piece of salmon waiting in the fridge. Will try your method. Gracias.
Hum, I’ve only used dried parsley in cooking, just for color mostly. I never eat skin on a fish, but that did look good. Seen you make that sauce before and always think, why not use basil instead? Anyway, I have only a Spar and Consum grocery store where I live. Consum has a great seafood department.
Lovely. We are always advised to not eat the skin of any fish because toxins accumulate there. Anybody else heard that? Enquiring mind would like to know.
I like the recipe, but the salmon quality rather less. In my opinion, the massive fat sprinkles show a typical pig from the sea, which was bred in some aqua farm with a lot of fishmeal and antibiotics. Recipe really nice, but not with such a product. Then rather something without fish
You master the Mediterranean diet with all your recipes. Lovely salmon- fast easy simple and not over seasoned.
Much love :)
I like the way you changed the intro music to something that sounds more "Spanish" and that you don't let the music distract throughout the whole video like some channels do. Keep up the interesting, appetizing videos!
@hjf4a2 The intro music stands alone -- there is nothing to be distracted *from*.
Much love :)
Luv this channel!! Easy , simple, nutritious and no unneccessary chatting!!
Excellent!!
Thanks so much!
This salmon is perfectly cooked! 😍
Much love :)
I heard that crispy goodness!!!
Much love :)
Yes. The crispy skin is a plus. Excellent as always. Saludos desde Puerto Rico en el Caribe.
Much love :)
I Love your slice of Heaven. Love salmon Its the Next dish I gone make. You inspire me. Thank You!
Much love :)
It's 100 times better when the skin is crispy. I will use these techniques to make mine like that. thanks for sharing. like 290
Much love :)
My daughter loves Spanish cooking. I really want to try it.
Much love :)
What he says at the start it's so very true. I was very surprised when I moved to Spain by my local Mercadona (biggest Spanish supermarket chain) having a seafood bench and not a meat one.
Much love :)
I saw another recipe for this and tried it but they didn’t explain it as well as you do, don’t set it skin side down would have been good to know! So I can’t wait to try this recipe your way as we love salmon! That beautiful presentation and the crunch, I am sold!! Thank you for showing this, the right way! Be Safe and Blessings. ❤️🌹❤️🌹❤️🌹
Much love :)
The crunch sounds great! Can’t wait to try
CRUNCH! That looks amazing!
Much love :)
I like your presentation always and your yummy recipes
YUMMY!! I wish our stores in Texas had that big of a seafood selection. *SHARED*
I'd rather have Texas BBQ though.
Much love Terri :)
Looks good 👍🏽
Looks amazing. Love your channel.
Much love :)
I ADORE READING
Love your channel. Easy. RECEPIES just perfect for buisy people. Thank u for taking your time God bless 🙏🏻
Much love :)
Wish I could ever find garlic like that fresh
Looks great. Will make this with your Spanish Garlic Cauliflower and, of course, a bottle of Spanish wine.
Yes! Much love :)
I like your presentation s and your. Yummy recipes
Much love :)
Beautiful!! I have always wanted to visit Spain.
Much love :)
Yum! I will make this. The crispy skin is something I have tried and failed to achieve and your directions are so clear I'm sure I'll manage next time.
Much love :)
Boy, did I make a mistake watching this great video just after having dinner. Now I'm hungry again. I hope you have an opportunity in future productions to feature more Spanish wines and include some sherries and even brandies. Thanks again!
3:13 this part! thank youuuuuuuuu!
This salmon looks absolutely amazing. I love the garlic sauce...great recipe💗
Much love :)
Thank you for all the delicious and super easy recipes.
Thank you :)
You are a star love your dishes.
Much love :)
Simple and delicious!!!! I did not know that the skin is eatable Looolll, we do not eat it here. Love your videos!!
Albert: Again, delicious! 😋 Also again, I've cooked salmon _LIKE this,_ but just _NOT this._ (Mine is good... but
could not compete...) Another WILL-try. Thanks again! (Fan from San Francisco, California.) *!!~
Much love :)
I'm going to make this tomorrow! Thanks for sharing this yummy recipe!!
Hope you enjoy! Much love :)
@@SpainonaFork It tasted great! 👍
That looks lovely, I lost the art of cooking salmon for some reason but following your timings I think I can recapture it. Stay safe
Much love :)
Great show!
Much love :)
Yum ! I love salmon. Chef I hope your a safe distance from that LA Palma volcano !
This salmon looks amazing good. Love your show the recipes are awesome 👌
Much love :)
NICE!
Much love :)
Thank you 😊
Much love :)
Are you pescatarian? I realized that the majority of the recipes you highlight don’t feature meat! Very cool cause I’ve been trying to find pescatarian recipes for a while myself and these have been fantastic
Jacques Pepin makes the same parsley and garlic garnish. He calls it Persillade. It’s simple and delicious.
Question: Don’t the scales stick to the pan when you start with the skin side down? I’ve got a piece of salmon waiting in the fridge. Will try your method. Gracias.
Hum, I’ve only used dried parsley in cooking, just for color mostly. I never eat skin on a fish, but that did look good. Seen you make that sauce before and always think, why not use basil instead? Anyway, I have only a Spar and Consum grocery store where I live. Consum has a great seafood department.
Yes, consum has a great seafood department :) much love
YUM!!!!!
Much love :)
😋😋😋
Much love :)
Don't dispose of the pan - lower the heat to medium, add a knob of butter and a squeeze of fresh lemon, and saute some asparagus or spinach leaves.
salmon should be cut against the grain like beef too?
🤤
Much love :)
That was crispy, you hear it as he bit into it :-D
Much love :)
😋😋😋👍👍👍24.10.2023
Much love :)
:)
Much love :)
Please don't forget about us plant-based people.
When you use a griddle pan, you want to avoid adding fat to it.
@hjf4a2 What I said is actually true.
It looks delicious but I would cook it longer.
2:14 - So much for no fat...
Fishmonger? Uh, you just took it out of a supermarket mass produced farm raised container
Lovely. We are always advised to not eat the skin of any fish because toxins accumulate there. Anybody else heard that? Enquiring mind would like to know.
I like the recipe, but the salmon quality rather less. In my opinion, the massive fat sprinkles show a typical pig from the sea, which was bred in some aqua farm with a lot of fishmeal and antibiotics. Recipe really nice, but not with such a product. Then rather something without fish