The Culinary Institute of America
Episodes
Monday Nov 29, 2021
About AquaBounty Salmon
Monday Nov 29, 2021
Monday Nov 29, 2021
A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can’t fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about Aquabounty here.
Monday Nov 29, 2021
How to Portion Salmon Fillets
Monday Nov 29, 2021
Monday Nov 29, 2021
Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four uniform servings.
Find recipes, more information and videos with closed captioning here!
Sunday Nov 28, 2021
How to Fillet a Salmon
Sunday Nov 28, 2021
Sunday Nov 28, 2021
You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets.
Find recipes, more information and videos with closed captioning here!
Saturday Nov 27, 2021
How to Debone a Salmon
Saturday Nov 27, 2021
Saturday Nov 27, 2021
There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to find pin bones by running your fingers or a knife along length of the fish. She also shows us how to remove bones with fish tweezers and tips to avoid tearing the delicate flesh.
Find recipes, more information and videos with closed captioning here!
Friday Nov 26, 2021
How to Skin a Salmon
Friday Nov 26, 2021
Friday Nov 26, 2021
To skin or not to skin: If you’re cooking salmon on the grill or for delicious crispy-skin salmon, you will most likely want to keep the skin on, since this helps to prevent the salmon flesh from sticking and tearing on the grill or in the pan. If you do want to skin your salmon, Chef Barbara Alexander from The Culinary Institute of America is here to help! She provides step-by step tips on safely and efficiently skinning a whole salmon.
Find recipes, more information and videos with closed captioning here!.
Thursday Nov 25, 2021
How to Inspect a Salmon for Freshness
Thursday Nov 25, 2021
Thursday Nov 25, 2021
Chef Barbara Alexander from The Culinary Institute of America demonstrates a how to check a salmon for freshness. Learn how to inspect the fins, skin, eyes, gills, and scales of the salmon to make sure you’re buying a freshly harvested fish.
Watch the full series with closed captioning here!
Wednesday Nov 24, 2021
Smoked Salmon Candy Salad with Grilled Persimmons and Lemon Maple Vinaigrette
Wednesday Nov 24, 2021
Wednesday Nov 24, 2021
: If you like the delicate flavors of smoked salmon, you’ll love this smoked salmon candy salad with grilled persimmons, arugula and lemon maple vinaigrette. The marinade in this recipe produces a slightly sweet smoked salmon with a candy-like texture that’s similar to jerky… it’s finger-licking delicious! Chef Barbara Alexander from The Culinary Institute of America pairs the salmon candy with grilled permissions, but any seasonal fruit would be delicious, including grilled plums, peaches, pears.
Get the Recipe and watch the full series with closed captioning here!.
Tuesday Nov 23, 2021
Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree
Tuesday Nov 23, 2021
Tuesday Nov 23, 2021
In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish.
Get the Recipe and watch the full series with closed captioning here!.