Grilled Salmon: Breaking Down a Round Fish
Lecture no. 9 from the course: Cooking Basics: What Everyone Should Know
Taught by Professor Sean Kahlenberg | 38 min | Categories: The Great Courses Plus Online Food & Wine Courses
Starting with a whole salmon, you’ll learn how to check for freshness; create the filets; and remove the ribs, pin bones, skin, and as much bloodline as possible. In addition to finishing the salmon on a grill pan, you’ll learn how to parch and cook quinoa for a delicious quinoa pilaf.