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9

Grilled Salmon: Breaking Down a Round Fish

Lecture no. 9 from the course: Cooking Basics: What Everyone Should Know

Grilled Salmon: Breaking Down a Round Fish

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.

24 Lectures

1
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Risotto and What to Do with the Leftovers
0 of 28 min
2
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Choosing the Best Method to Cook Vegetables
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3
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4
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5
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6
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0 of 35 min
7
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Braising Short Ribs and Making Polenta
0 of 28 min
8
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Pork Milanese and the Art of Breading
0 of 34 min
9
Image of Grilled Salmon: Breaking Down a Round Fish
Grilled Salmon: Breaking Down a Round Fish
0 of 38 min
10
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One-Dish Cookery: Coq au Vin
0 of 32 min
11
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0 of 28 min
12
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How to Make Rack of Lamb Persillade
0 of 36 min
13
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0 of 22 min
14
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Making Your Own Pasta: Butternut Agnolotti
0 of 25 min
15
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Cooking the Perfect Thanksgiving Turkey
0 of 50 min
16
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Seafood Delight: How to Make Cioppino
0 of 39 min
17
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0 of 28 min
18
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0 of 32 min
19
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0 of 35 min
20
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0 of 34 min
21
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22
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23
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0 of 25 min
24
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