Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2jbUhZK
via IFTTT
No comments:
Post a Comment