Archive for the 'Salmon' Category

About AquaBounty Salmon

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.

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How to Skin a Salmon

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.

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How to Portion Salmon Fillets

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.

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How to Fillet a Salmon

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.

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How to Debone a Salmon

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.

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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.

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These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe.

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Hawaiian Huli Huli Salmon Bowl

Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we’re using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I’m topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this delicious and beautiful dish!

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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.

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: 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.

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AquaBounty Salmon served on a crunchy wonton taco with cucumber ginger slaw is a scrumptious twist on your traditional taco. Healthy and satisfying, these crispy salmon tacos are perfect as appetizers or shared small plates. Chef Barbara Alexander from The Culinary Institute of America tops the piece of salmon with a drizzle of Yuzu Koshu Mayonnaise and garnishes with wasabi tobiko, which are wasabi infused fish eggs for a nice little pop.

Get the Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw recipe.   

 

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Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly crispy salmon: making sure the skin side of the salmon is completely dry before cooking!

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A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon.

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Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos!

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