Chef David Nayfeld, author of the cookbook 'Dad, What's for Dinner?,' stops by Studio 1A to share a recipe for crispy skin salmon with a tomato basil relish that even you kids will enjoy!
Omega-3 fatty acids, which are abundant in salmon, are particularly helpful for the development of children's brains, nerves and vision. Done right, this is flavorful but not fishy, with a wonderfully tender meat and a crispy skin that will win over even the most fish-avoidant kid.
The key to cooking all proteins is understanding their size, their density, how long it takes to cook them and what texture you're trying to achieve. If you want fish with a crispy skin, you want to avoid steaming it in the pan. One way to do this is to make sure that the skin is super dry and very clean. Salting the fish early, as I do here, pulls moisture out of the skin. Let the fish come to room temperature before you cook — in fact, you should let all your proteins come to room temperature before you cook — as this ensures an even cook. Make sure your pan and oil are hot enough and, once the salmon is in the pan, press down to make sure there are no air bubbles underneath it. Then listen. The fish should sizzle, not bubble. And if it starts to sizzle too much, reduce the heat a little. The idea here is to lightly fry the fish, not char it to oblivion.
Easy Healthy Kid-Friendly Low-Carb Quick Seafood
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