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American, Dinner, FI26: Foundation Recipes, Main course, Soup
Pumpkin soup
The amount of flavor combinations that go with salmon is vast. When it comes to spices, a sprinkle of Cajun seasoning, cumin and smoked paprika, or the classic salt, herbs and lemon combo are three popular choices. Honey and soy is also an old favorite, as is a teriyaki glaze or creamy white sauce.
In moderation, yes. Some would even argue that a well cooked skin is the best part of the salmon. There are a few precautions that you need to take, however: know where your salmon comes from (some species are more contaminated by environmental pollution than others), make sure the fish is thoroughly descaled, and check that it's properly cooked. If you are pregnant, nursing, or serving salmon to young children, it is best to be on the side of caution and skip the skin altogether.
Fish, including salmon, is one of life's most versatile ingredients and can be cooked in almost any way, from steaming and baking to grilling and yes, wok-frying. Simply add some oil to the wok and swirl it around to coat the surface. Add your salmon fillets and cook for about two to three minutes per side, or until golden brown and cooked through.
The difference between a good, and a great salmon is all in the timing. Start by removing the fish from the refrigerator about 15 minutes before cooking and patting them dry before adding to the pan. Always start with the skin side down then let the waiting begin. When the color of the fillet starts to change, from a dark pink to a more pale hue, and creeps up to about ¾ of the salmon, it's time to flip. Cook for a few more minutes and you'll have the most tender, flakiest piece of salmon with a crisp skin.
For this recipe, we recommend a steaming bowl of jasmine rice and blanched broccoli with sesame seeds. Adding a touch of coconut to the rice (simply replace 1.5 cup of water with coconut milk) will not only welcome another Asian flavor to your meal, it also pairs very well with the salmon and sauce. Lemon roasted baby potatoes, sauteed green beans or a crunchy fennel and herb salad are also great pairings for this dinner table.
You can safely store any leftovers for up to two days in an airtight container in the lower part of the refrigerator where it's coldest. If the leftovers have been kept at room temperature for longer than two hours, it's safer to throw the fish out as harmful bacteria could have multiplied beyond a point that is considered safe to eat.
Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.