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If you nail this Salmon recipe, you will impress whoever gets a taste.
Dijon and chive Salmon Sauce: (my best guess)
2 tsp oil
2-3 cloves thinly sliced garlic
1/2 cup dry white wine
1 1/3 cup chicken stock
1 1/2 tsp Dijon mustard
2 tbsp unsalted butter
1 tbsp sliced chives
1/2 lemon juiced
salt and pepper to taste
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“This Is Why Salmon Is Better In Restaurants” üzerine 39 yorum
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Finally, there's one food to cook that I'll never care for. I'm from Alaska & grew up with Salmon my entire life before I moved to Canada. I'll never care to have Salmon ever again! Unless it's sashimi style at a great Japanese restaurant where I live in Canada. Also fun fact, none of us has ever had real wasabi, it's just green food coloring added to horse radish 😅
Great vid as usual Sonny and co. I’ll be definitely making that sauce. I usually make a simple cream and Dijon sauce for chicken or pork which impresses folk. Can you or have you make a sauces video maybe?
omg the screen goes blank because too much fridge violence?
Fridge Justice Society finally doing their work huh…
Since you're a big fan of stainless steel cookware, can you either comment here or better yet create a video about the best way to use it and keep it clean. I have some very good 5-ply frying pans (not Made In, sorry) and I love them. But I find it's hard to keep them clean, especially burnt-on oil from searing.
Shoutout to Stewart’s. Nice hat Marcus.
Challenge Josh Weisman
All that playdoe practice finally guna pay off with that ricer thing.
Fresh salmon is not fishy.
do I like salmon? not even a little.
but did I watch and enjoy the whole video? absolutely!
Looks damn good! 😮
Some A1 stuff here. Although, you’ve shown us mashed potatoes multiple times. How about a little pilaf action! Fish calls for rice.
Hey dude, pro tip put the mustard in separate bowl and put some hot stock in it and make slurry then mix back in. Makes it far easier and packs a better flavor punch because it isn’t cooked down as much
Fridge got the Tony Soprano treatment today
Can you do a sous vide version of Salmon?
You need to have a mini class on fork spinning.
I know it's not the focus of the video, but I like my mashed potatoes mashed. With chunks and lots of texture. Not pureed.
Picked up the ricer. Them taters looked epic. I’m tired of mashing them by hand or putting in mixer.
Why even use Salmon? Just use cardboard if all you really want is the sauce (that makes ANY food taste exactly the same) ! The sauce RUINS this dish
You forgot the plane shaped carrot for the thumbnail.
W stewarts
That looks really yummy. Have you guys ever tried McCormick’s Maplewood seasoning on salmon?omg 😎👍🤤😎
They don’t.
B. U. T. T. E. R.
I don't like seafood but I like seeing your videos in my algorithm. So here's a comment for engagement and a like.
bald
I can’t explain it, but this is just very well done all around. Great editing. Great narration and great product. Keep going!!!
I Love ThatDudeCanCook Videos 🩷🌸
will definitely try that
Given them chefy seasoning and call the urologist
It’s probably just me but eating salmon over steak is like opening a can of chunk light tuna
9:26 maybe its just me but iv never really thought of salmon as "really fishy"? like sure you know its fish when you eat it but the flavor is so delicate and buttery
Where is the fridge attack??? 😢
3-5 years? That thing will last me 30-50 lol
Why wouldnt you use the pan that the salmon was cooked in for the sauce. So much flavour and fat is lost using a new pan with fresh oil.
My salmon is way better than in restaurants. In fact, with the exception of dishes that require multi-step, complicated techniques, everything I make at home is better.
ThatDudeCANCook.
No need to scale salmon, totally edible and makes the skin even crunchier
Every youtube is now a made-in commercial