Santiago Gomez, the chef of the forthcoming Palo Santo in Atlanta, loves salmon. Rich in flavor, easy to prepare, but easy to overcook. Don’t worry. Here are some tips for preparing a delicious salmon fillet in a flash.
The first thing you do is choose your salmon. Going to the fishmonger is great but not always feasible. Find out if your salmon is fresh or farmed. Joe Gurrera of Citarella in NYC said that this conversation can only occur from March to September. In the end, proteins in both are nutritious. The following are two simple ways to prepare salmon.
The Toaster Oven
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The toaster oven is Gurrera’s favorite method. This is perfect when you buy a small, single-serving piece of salmon. Preheat the toaster oven to 375°F. Gurrera prepares his salmon in a stainless steel bowl with olive oil, salt, and pepper. Salmon is rich in flavor. There’s no need for much more, he said. Put the salmon on a small toaster oven pan after combining all the ingredients in the bowl.
Cook it for about seven to eight minutes. You can use an instant-read thermometer if unsure. Gurrera doesn’t let the salmon rest after cooking – it’s served right away with vegetables. It’s fine to use lemon juice. “But I want to taste the flavor of the fish. I want to taste what I’m eating,” he said.
Tataki-Style
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Thinly sliced protein is cooked quickly with Tataki. As the salmon will be almost raw after cooking, it must be sushi-grade salmon. Skin your salmon or get your fishmonger to do it for you. Season it with salt and pepper. On high heat, heat a pan. Gomez said it must be to the point you see smoke.
Place the salmon in a bowl to cool after searing it for one minute on each side. Serve it with soy sauce, lime juice, and sesame oil.