The Genius 10-Second Trick to Better Salmon (Try It on Ice Cream, too!) | Genius Recipes
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- This magical one-ingredient umami trick is a foolproof way to take your salmon to the next level: grating dried shiitake mushrooms onto fish. The mushroom brings a savory depth while crispy salmon skin adds a crunchy texture for a satisfying meal. This genius technique from Marc Matsumoto is so easy and works with many dishes, even ice cream as Kristen discovered! GET THE RECIPE ►► f52.co/2UdYdNP
For more of Marc's recipes visit his TH-cam channel: @NoRecipes
Also featured/mentioned in this video:
How To Never Overcook Salmon (Or Other Fishes) Again: f52.co/2TE0bX6
Five Two Bamboo Double Sided Cutting Board: f52.co/3jByAzH
For more on umami: f52.co/3xh2Btw
PREP TIME: 10 minutes
COOK TIME: 35 minutes
SERVES: 4
INGREDIENTS
1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)
1 teaspoon extra-virgin olive oil
2 pinches kosher salt
Freshly ground black pepper, to taste
1 to 2 large dried shiitake mushrooms
Adapted from Marc Matsumoto’s No Recipes blog and Sally Schneider’s Slow-Roasted Salmon from A New Way to Cook (Artisan, 2003).
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Let us know what dish you would use this genius tip on in the comments below!
Super honored to be have my technique featured here. Thank you!
i cant wait to try this.... fish, pasta, eggs, and ice cream! The possibilities are endless!
@@brendadillon7783 It's good on popcorn too!
Adding powdered mushrooms to buttered popcorn 🍿
Really interesting! Would like to try grating mushrooms over scrambled eggs:)
Oooo that is a good one and sounds delicious Cynthia! :)
Such a genius idea! I have both salmon and mushrooms- will be making this for sure!!👌🏻
I just tried this technique with chicken. I grated shiitake mushrooms and mixed it with grated parmesan cheese, garlic powder, and salt and pepper. I coated chicken cutletts and pan fried them. It was delicious! Next time I think I will use less salt, because it was already so flavorful.
Wow-sounds delicious, Megan! Thanks so much for reporting back :).
Great video, thanks!!
Thanks for all your videos.
Thank you for sharing this!!! 🤗🌹❤️
This is new to me and I'm goin to be trying it on any dish that I will see appropriate. Definitely eggs will be one of my test. Thank you. 😊
Omg such a good idea, definitely going to try it!
Have never used dried mushrooms, but will try them now.
I wonder how just buttered toast might change with grated mushrooms.
I'm going to try this sous vide style.
Now I have an urge to put a tablespoon of mushroom powder in the brown butter cookies I've been making...
And I kind of want to try making an umami simple syrup caramel type thing to be like a super savory teriyaki or something
Consistently nice content 👍
Now I'm just thinking of savory ice creams topped with shiitake powder to bring out the flavor.
I can't wait to try this! For sure salmon and pasta. Of course have to try on ice cream!
Yum! Let us know what you think, Joan!
Like 1 Hi friend that looks delicious and very yummy 🌻🌻💛💛👍👍👌👌👌👍👍
Look yummy.
Thank you for sharing I Food Leveling
Maybe in compound butter, with tarragon ans salt... a couple pads of that on a good steak... or baked potato... ooooooh on an omelet... I’m so hungry now 🤤
All great ideas, Jean-François!
Thank you :) great video, as always!
I prefer to use shichimi Togarashi spice blend on my salmon fillets to add umami.
Anyone know if dried mushrooms typically have added salt/sodium? Always looking for flavoring techniques with less sodium for health reasons and think this could be a great way to add umami
9
nice video♡
Wonder if you can do it on king prawns 🍤
Quick question: I had purchased a small bag of dried shiitake mushrooms and put them in the blender to make mushroom "powder" because I had seen a recipe for rice that suggested sprinkling it on top made it better. The bag stated "WARNING: Never eat dried mushrooms whole" or something to that effect. I know typically they're soaked before being used in dishes, but why would there be a warning?
What brand is it? Is there a phone number on the bag?
You showed us the salmon with skin side up, yet when you took it out of the oven, it was skin side down. I often find that Food 52’s videos do this...it’s confusing to someone trying to learn
Whenever I put fish in the oven, I always always always put it skin-side down. That makes it easier to lift the meat off of the skin (because I don't eat the skin even though some do).
Edit: also that was the mushroom powder on top of the salmon with the skin down on the pan
Thanks for the comment, Pemberley, and sorry for the confusion. You can always find a link to our recipes in the description box, which should help clarify. In this case, @cookinmom is right - the recipe calls for seasoning both sides of the salmon. While Marc was talking about the mushrooms, Kristen flipped the fish and seasoned the other side, so at 3:33, you can see it’s seasoned on top and goes into the oven skin-side down. But sorry we didn’t include that flip in the video! Thanks for watching and commenting
moar, pleaseee!!! can we do grated mushroom on chicken? baked chicken? >
Anything you'd like!
ask your mother in law if she needs a full fish filet intact ;-)
I made mushroom powder just yesterday...
You should roast salmon skin side down 🙃
Parchment on pan helps not stick to pan
Drying is not cooking and some wild mushrooms should not be consumed uncooked,ie morels for one…
Also when soaking mushrooms and using the soaking liquid,we’re always cautioned not to add the grit in the bottom of the bowl,so is that being grated on to your food in this method?
U CANNOT EAT THE STEMS OF SHITAKES- just fyi