When you're at the fish counter, look for salmon from Norway. It grows slowly in cold, clean water, which allows it to develop a firm texture and delicious taste, all year round.
Chef Victoria Blamey zhushes up your basic grilled fish by marinating the filets in an umami-rich mixture of fish sauce, red miso, black garlic, tamarind paste and sweet prunes to take grilled salmon to a whole new level.
To bring everyone in your family to the table, just do this to your salmon: add a touch of teriyaki, a sprinkle of toasted sesame seeds, some artfully arranged bok choy leaves, and see how they run.
This twist on a weeknight staple, with hunks of salmon and mascarpone for a touch of creaminess, plus a fresh, sliced chili for some heat, will absolutely become your new go-to.
Collection
[
|
...
]