Mastering the Art of Salmon: 5 Mouthwatering Recipes from Just One Fish!

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  • เผยแพร่เมื่อ 19 เม.ย. 2024
  • Salon recipes from scratch. SquareSpace : 10% off your 1st order using www.squarespace.com/frenchguy . Episode where I filleted the whole fish : • Challenging Myself To ... . Get the apron on www.salutcompany.com .
    Here are the recipes I made :
    - Salmon fillets with sauce
    - Salmon Gravlax
    - Salmon head soup
    - Salmon cakes
    - Salmon belly fish fingers
    I sell my own kitchen tools online 🎉 : www.salutcompany.com
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    Director, Author, Host & Camera : Alex
    Editor and Co-Author : Joshua Mark Sadler
    Producer : Eva Zadeh
    Editor and 2nd camera operator : Lou Assous
    Second Editor : Josh John
    Assistant Editor : Sean Miller
    Salut,
    Alex
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ความคิดเห็น • 410

  • @jacobflinkgaming
    @jacobflinkgaming 2 หลายเดือนก่อน +349

    Swedish tip for Gravlax or "gravad lax": keep the skin on to make is easier to slice without ripping. Cut some slits in the skin to let the brine penetrate.
    Also the most traditional sauce to pair with gravlax is called "Hvmästarsås" which is a emulsified sauce consisting of oil, mustard, sugar, dill and salt+vinegar to taste.
    Truly one of the best foods in the world😃
    Keeping the skin also saves you the trouble of removing it in the first place 👍

    • @pigup2
      @pigup2 2 หลายเดือนก่อน +2

      Or just go to IKEA and get it lol

    • @robdielemans9189
      @robdielemans9189 2 หลายเดือนก่อน +4

      This was exactly what I was going to type, keep the skin on, but descale it.
      Whenever I cure salmon (usually sugar,salt, vodka, variety of citrus peals: lemon, tangerine, lime, pomelo, grapefruit) I slice it with a long granton knife for perfect even slices.

    • @magicaardvark1
      @magicaardvark1 2 หลายเดือนก่อน +1

      Recall the first time I made gravad lax, using Tim Hayward's recipe from his Food DIY book. Fair to say it blew my mind. I had guests round for drinks and nibbles and it went down a storm. I make it periodically these days. It's always an event! Thanks to Alex for showing just how easy it is.

    • @emilybjoerk
      @emilybjoerk 2 หลายเดือนก่อน +3

      Came here to say this. Keeping the skin on fit gravlax is a pro move

    • @dgh25
      @dgh25 2 หลายเดือนก่อน

      dried dild is king

  • @dalitas
    @dalitas 2 หลายเดือนก่อน +157

    As someone who makes 100s of sides of gravlax each year:
    1. Farmed salmon is generally guaranteed parasite free, just ask your fish monger. Wild caught fish cannot be guaranteed.
    2. Good base recipie, i recommend a couple or more tablespoons of allspice, it really makes gravlax something special.

    • @Valkyrien04
      @Valkyrien04 2 หลายเดือนก่อน +13

      I was a fishmonger for a bit, not only can wild caught not be guaranteed to be parasite free, we considered it basically a sure thing on wild caught salmon. That does NOT mean Farmed salmon will be, much less that it'll be sushi grade.
      Good video though, other than the stock/chowder this was basically my rotation for cuts and extras when breaking a salmon down.

    • @KujezZi
      @KujezZi 2 หลายเดือนก่อน +4

      @@Valkyrien04 you can freeze the salmon for few days before making gravlax

    • @Valkyrien04
      @Valkyrien04 2 หลายเดือนก่อน +2

      @@KujezZi right, but cured and raw are very different in this context

    • @torstenbeck640
      @torstenbeck640 2 หลายเดือนก่อน +6

      Salomon from Farms out of Norway are the most poisen containt food in the world.

    • @CFIREKytb
      @CFIREKytb 2 หลายเดือนก่อน +5

      Last I checked, Wild caught salmon legally has to be deep frozen to kill parasites before ever making it to a market. This is why Sockeye and King salmon are commonly used in Nigiri (and is also how you can get salmon to most regions without it spoiling). Could be different in the EU though..

  • @anticom1337
    @anticom1337 2 หลายเดือนก่อน +8

    Quick tip for plating your lunch: If you're into crisply skin, make sure to put your fish skin side up on the plate and also don't douse it in sauce. Both things will ruin your hard work and make the skin go soggy again.
    If you're going for mash again, I'd put down the mash first, make a little well with a spoon to pour in the sauce and lastly put the salmon (skin side up!) on top.

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 2 หลายเดือนก่อน +256

    Suggestion for anew series alex: Sushi series! One of the BEST uses for salmon! 🍣🍣🍣🍣

    • @anon19086posts
      @anon19086posts 2 หลายเดือนก่อน +6

      That would be an awesome series !

    • @feedbackzaloop
      @feedbackzaloop 2 หลายเดือนก่อน +8

      For Japanese salmon is a dirty fish unworth the sushi. Consider it pork shawarma

    • @flodebi
      @flodebi 2 หลายเดือนก่อน

      Such a good idea! A SUSHI SERIES

    • @philippaltrogge3731
      @philippaltrogge3731 2 หลายเดือนก่อน +17

      ​@@feedbackzaloopused to be true back in the days, but not really nowadays. Of course, tuna is considered the premium and salmon on of the more budget options, but definitely not unworthy of sushi. You still find it in most sushi restaurants in Japan. There is a whole story behind it becoming way more popular because of a Norwegian salesman trying to offload tons of salmon they had there and creating lots of marketing and changing the sentiment

    • @CFIREKytb
      @CFIREKytb 2 หลายเดือนก่อน +4

      ​@@feedbackzaloop There used to be no way to de-parasite a salmon without destroying it's texture, but that has not been the case for about 40 years. Now that the fish is flash frozen, it's a very common fish to find in sushi places across Japan and in areas of Japanese diaspora across the world.

  • @void1634
    @void1634 2 หลายเดือนก่อน +60

    Alex just continuing to show why he's still one of the best food channels on TH-cam by far. The production and time that go into his videos and series is what I would expect from a professional show on television. He also hasn't made the mistake of making his videos too unapproachable for normal people who cook casually, people come to TH-cam for genuine homegrown content, and I'm glad to see that Alex hasn't forgotten that. Keep up the good work man, love your content. PS you should do a indoor gardening series at some point, maybe try to grow your own salad or salsa, I would love to see you slowly grow and optimize a indoor spice garden.

  • @christoffersernevi9320
    @christoffersernevi9320 2 หลายเดือนก่อน +18

    Some other Swede or Norwegian might have already said it, but it's worth repeating; Smoke a piece of the gravlax, not a slice of course but perhaps half of a side. You will regret making a piece that is too small :)
    And as always, fantastic video Alex

  • @Boricheck
    @Boricheck 2 หลายเดือนก่อน +14

    Gravlax is heavily underrated and easy to do! We do this to our self caught trouts sometimes and everybody just LOVES it

  • @giselasilva5415
    @giselasilva5415 2 หลายเดือนก่อน +11

    As someone who is Portuguese, and therefore a fish lover, is always good to see someone appreciate a whole fish and not just the fillets. And I agree, the salmon head, as with many other fishes, is where to better meat is 😋😋

  • @Fr3ddeh
    @Fr3ddeh 2 หลายเดือนก่อน +11

    Hey Alex, I love how genuine you've stayed throughout the years. A lot of people on TH-cam seem to lose some of their essence when their channel becomes successful. You seem to be one of the exceptions. Thanks for your years of amazing content!

    • @MegaChickenPunch
      @MegaChickenPunch 2 หลายเดือนก่อน

      I think he just likes it

  • @angrypotato_fz
    @angrypotato_fz 2 หลายเดือนก่อน +9

    Regarding the fish cakes (or meat balls) - I'm not sure about soaking the bread in milk/water. We add bread to soak moisture and act as a filler. I know it's often in the recipes, but adding more liquid to something that's meant to soak liquid seems irrational.
    At some point I started adding less bread, but cut finer and completely dry - and of course leaving the mix in the fridge for some time before frying. The results are IMO better and firmer than the ones I made previously, soaking the bread.

  • @michaelfach4922
    @michaelfach4922 2 หลายเดือนก่อน +4

    Try this sauce with the graved salmon (gravlax):
    2 table spoon mustard
    4 table spoon honey
    1 table spoon dried dill
    Some lemon- or lime juice to taste
    stir everything and enjoy

    • @jurgendorneburg5160
      @jurgendorneburg5160 2 หลายเดือนก่อน +1

      picked that one up in Germany from a Chef.Taste awesome

  • @gregoryhardee2641
    @gregoryhardee2641 2 หลายเดือนก่อน +72

    Alex - you could really use a vacuum sealer, less burn
    longer shelflife

    • @NeWildeSache
      @NeWildeSache 2 หลายเดือนก่อน

      I mean things in the freezer have such a long shelf life, so why waste extra plastic?

    • @sleepteam
      @sleepteam 2 หลายเดือนก่อน +18

      @@NeWildeSacheto avoid freezer burn.

    • @regeman100
      @regeman100 2 หลายเดือนก่อน +4

      @@NeWildeSache You can partially reuse vacum bags so it's not that big waste

    • @NeWildeSache
      @NeWildeSache 2 หลายเดือนก่อน +2

      @@sleepteam I guess that makes sense, but there are also alternatives that avoid that as well and don't produce waste

    • @mzaite
      @mzaite 2 หลายเดือนก่อน +20

      This channel next month: "Today I'm starting my 5 part series on making MY OWN vacuum sealer"

  • @CasaBanana
    @CasaBanana 2 หลายเดือนก่อน +18

    Impatiently waiting for the Pizza Al Taglio recipe

    • @fabriziob969
      @fabriziob969 2 หลายเดือนก่อน +1

      What’s that?

  • @TheSagitis
    @TheSagitis 2 หลายเดือนก่อน +1

    seafood !fish ! should be an excellent start of the series. Not many youtube trying to tackle this subject.

  • @Im____ltm
    @Im____ltm 2 หลายเดือนก่อน

    Perfect timing! I finally cooked a decent stovetop salmon this past week and am eager for the wealth of information that lies in this video. Thanks, Alex!

  • @JackLeMetis
    @JackLeMetis 2 หลายเดือนก่อน

    This series is just in time for the fishing season here in Canada! Gives me some ideas!

  • @jacquesdupontd
    @jacquesdupontd 2 หลายเดือนก่อน +1

    Thx. Very clean and appetizing. Now I'm looking for a full salmon...

  • @fiziktetrinet2330
    @fiziktetrinet2330 2 หลายเดือนก่อน

    Learning so much from this channel, thanks Alex!

  • @chrishogg1406
    @chrishogg1406 2 หลายเดือนก่อน +1

    Must remove gills from any fish before making a fumet …. Fish stock. Excellent salmon video.

  • @IDOLIKIofficial
    @IDOLIKIofficial 2 หลายเดือนก่อน

    This reminds me of my times when I was working in Alaska. After work I would usually go fish and catch 1-2 salmons and had so much salmon that I had to experiment with the food. Love this episode!

  • @billc7211
    @billc7211 หลายเดือนก่อน

    This was a wonderful video. I think it showed Alex at his best with individual cooking techniques he knew how to do, but by applying them on a whole salmon like this, he reminded me to appreciate and use the whole animal. And, who doesn’t want to try to make gravlax now?

  • @julianalonsoperez4779
    @julianalonsoperez4779 หลายเดือนก่อน

    You moved the sponsor till the end. Thank you!

  • @cassandrasinclair8722
    @cassandrasinclair8722 2 หลายเดือนก่อน

    I'd love to see more mini series like this! Thank you Alex!

  • @jedidiah710
    @jedidiah710 2 หลายเดือนก่อน +10

    Hi Alex! When are you going to give us a tour of MORTEL? You never did that episode! 🙂

  • @marcussjoquist7149
    @marcussjoquist7149 2 หลายเดือนก่อน +1

    When Info gravlax, especially around christmas, I ad som grated beetroot to the caring mixture. It gives it a bit of earthy flavour but most importantly, color!

  • @chefinscrubs
    @chefinscrubs 2 หลายเดือนก่อน

    As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!

  • @kitebarbie
    @kitebarbie 2 หลายเดือนก่อน +1

    Suggest making a mango-jalepeno salsa for the fish cakes… it freshens it up and really brings out the salmon flavors.

  • @TheRealTMar
    @TheRealTMar หลายเดือนก่อน

    I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out!
    I've put it in a small oven dish and put two bags of castor sugar on top for weight.

  • @lord_pyrogaming3501
    @lord_pyrogaming3501 หลายเดือนก่อน

    So good to know all this! Keep up the great content

  • @ElJosher
    @ElJosher 2 หลายเดือนก่อน

    That gravlax looks heavenly

  • @TracyKrohn-nu2nb
    @TracyKrohn-nu2nb 2 หลายเดือนก่อน

    Love this guy!

  • @Pusetryne
    @Pusetryne 2 หลายเดือนก่อน

    A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.

  • @TTTitusss
    @TTTitusss หลายเดือนก่อน

    Bravo, Alex.

  • @padders1068
    @padders1068 2 หลายเดือนก่อน

    Salut Alex! Thanks for sharing! 🙂😋😎❤

  • @KujezZi
    @KujezZi 2 หลายเดือนก่อน +13

    You should look up the finnish salmon soup and test it

    • @ecstasy8261
      @ecstasy8261 2 หลายเดือนก่อน

      As a finn I do not understand the hype around our salmon soup. Ei se lohikeitto mikään kuninkaiden herkku ole.

    • @shura0107
      @shura0107 2 หลายเดือนก่อน +1

      ​@@ecstasy8261it's good. Simple, nothing fancy, and with room to make your own tweak or variation. I've made it several times to good reviews.

  • @devttyUSB0
    @devttyUSB0 2 หลายเดือนก่อน

    This video is gold for salmon lovers :)

  • @NordicLead
    @NordicLead หลายเดือนก่อน

    Love the Scandinavian part. Thx from Denmark 🙏🏻

  • @MusingsFromTheDen
    @MusingsFromTheDen 2 หลายเดือนก่อน

    I LOVE Salmon and this video made me very, very hungry! 😂

  • @MrTurbotom1982
    @MrTurbotom1982 2 หลายเดือนก่อน

    So inspireing

  • @Badg0r
    @Badg0r หลายเดือนก่อน

    I'm going to learn this too

  • @ZNI492
    @ZNI492 2 หลายเดือนก่อน +5

    Swede here. Tip for serving ”Gravad lax”.
    Use a rye bread or swedish hard bread (knäckebröd). Butter it. Then add on some lettuce, then mayo, soft boiled egg, grav lax, extra dill and top of with some lemon juice.
    Not quite traditional but super tasty.
    I also like to add some picked red onions and/or chilies for some tangyness to cut through the fat of the salmon, egg, mayo and butter

    • @jakobrosenqvist4691
      @jakobrosenqvist4691 2 หลายเดือนก่อน

      It also goes really well with cream cheese (färskost)

  • @Tony_M
    @Tony_M 2 หลายเดือนก่อน

    That is beautifully filmed.

  • @jurgen951
    @jurgen951 2 หลายเดือนก่อน +1

    Worth checking out the Nordic dish "Rakfisk", fermented fish served with various sides (apple, beets, red onions, sour cream and more). By far the most delicate, smooth fish you can get, albeit a bit pungent in smell.

  • @meredithwomble4996
    @meredithwomble4996 2 หลายเดือนก่อน

    Excellent video ALEX

  • @greeneyedcatwink
    @greeneyedcatwink 2 หลายเดือนก่อน

    Only. french person would make a meal like that for lunch! (mostly). OMG I can't imagine stopping work to make such a beautiful dish. I think I need to move to europe!

  • @olavhegnar6777
    @olavhegnar6777 2 หลายเดือนก่อน +12

    Gravlax is not a "Swedish" dish, but Nordic one! The Norwegians and Danes make it as well.
    Sincerely, slightly insulted Norwegian =)

    • @jakobrosenqvist4691
      @jakobrosenqvist4691 2 หลายเดือนก่อน +2

      I can report that we make it in Finland as well, and not just with salmon but all the salmonids and even a couple of others like perch and pike.

  • @benjaminvis
    @benjaminvis 2 หลายเดือนก่อน

    I would have gladly joined for the tasting. Seems you had some going spare!

  • @InstaEAX
    @InstaEAX 2 หลายเดือนก่อน

    Amazing man

  • @sdcurry2
    @sdcurry2 2 หลายเดือนก่อน +1

    These salmon cakes would go very well with a classic sauce remoulade in a bed of rocket/arugula.

  • @denniskirschbaum9109
    @denniskirschbaum9109 2 หลายเดือนก่อน

    That gravalax looks insane!

  • @amsterdam8486
    @amsterdam8486 หลายเดือนก่อน

    Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.

  • @KarlOlofsson
    @KarlOlofsson 2 หลายเดือนก่อน

    Cool to see gravlax! 🇸🇪

  • @user-tc3nn1fz5p
    @user-tc3nn1fz5p 2 หลายเดือนก่อน +5

    Salmon stock ramen, lets see what you can do

  • @henriqueserur7373
    @henriqueserur7373 2 หลายเดือนก่อน

    usualuy I dont like videos of more than one recipe but you did it perfect as always and gave us a very good video

  • @geokoxat
    @geokoxat 2 หลายเดือนก่อน

    i just love u videos it meakes me feel good all the time

  • @user-cr8oe7gf4l
    @user-cr8oe7gf4l หลายเดือนก่อน

    salmon belly fish sticks does sound so good with a good sauce or dip.

  • @waynepalmar6101
    @waynepalmar6101 2 หลายเดือนก่อน

    Respect
    Down to earth but still amazing!

  • @sylvaindupuis5595
    @sylvaindupuis5595 2 หลายเดือนก่อน +1

    Le gravlax irait très bien avec des bagels (Montreal Style) et fromage à la crème.

  • @joel.rundle
    @joel.rundle หลายเดือนก่อน

    I hope Lou got one of those fillets for lunch as well!

  • @SideshowBen206
    @SideshowBen206 หลายเดือนก่อน

    I would love to see you explore the Pacific salmon scene as well.

  • @Marcello.Consign
    @Marcello.Consign 2 หลายเดือนก่อน

    11:46 in Denmark we call it "Knækbrød" and not rye bread. Typical ryebread is not as crunchy as Knækbrød, and is much darker and has more grain in it.

  • @kd7jz
    @kd7jz 2 หลายเดือนก่อน +1

    Alex, love the channel! The ‘L’ is silent in salmon.

  • @EroNekoSan
    @EroNekoSan หลายเดือนก่อน

    J'étais "Sushiman" dans un restaurant fusion. On s'amusait à tester plein de mélanges, en équilibrant les saveurs et textures, dans quel ordre ça venait aux papilles et ce qui restait sur la longueur. C'était très intéressant de voir ce qu'on arrivait à faire sur de petites bouchées que sont les sushi, maki et sashimi. J'aurais tellement aimé que tu puisses y aller faire une vidéo. Il a malheureusement fermé ses portes. Mais il y a beaucoup à explorer autour de ça. Si l'envie t'en prend, tu vas te régaler 😉

  • @tony_25or6to4
    @tony_25or6to4 2 หลายเดือนก่อน

    Tip: use a slicer knife (long, thin, very sharp) to slice the gravlax.

  • @Alron112
    @Alron112 หลายเดือนก่อน

    Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.

  • @Samtagri
    @Samtagri 2 หลายเดือนก่อน

    Finally making some food that one wants to eat.

  • @RastaImpala
    @RastaImpala 2 หลายเดือนก่อน +1

    Saulmon 😂😂
    Love it

  • @jakobrosenqvist4691
    @jakobrosenqvist4691 2 หลายเดือนก่อน

    Gravlax or gravad lax is amazing, it also works really well with sushi as well. We also make the same thing with trout, char, grayling, rainbow trout and whitefish. Pretty much any of the salmonids and a few other fish will work really well.

  • @ImpaxE
    @ImpaxE 2 หลายเดือนก่อน

    My favorite gravlax is barbecued gravlax. Just keep the skin on and cook it on the barbecue. The barbecue favor goes perfectly with the gravlax.

  • @Thomas77850
    @Thomas77850 หลายเดือนก่อน

    Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.

  • @chosenone5417
    @chosenone5417 2 หลายเดือนก่อน

    I love this! My father presented me with a whole salmon once. I oven baked/steamed it in foil stuffed with herbs and lemon it was so Good. But in retrospect looking at your last two videos now I feel I might have made a wasteful dish.

  • @bigbird2451
    @bigbird2451 2 หลายเดือนก่อน

    On the last episode I described a job that I had doing pastry, stocks and protein. But the origin of the comment was what I would do with the "Spoon meat." as you so elegantly put it. I used to take all that salmon scraped off of the carcase and mix it with sea salt and a bit of chopped up nori. Maybe some sesame seeds and make myself a Fat salmon burger for lunch. Salmon, bacon, Swiss? Just riffing.

  • @bretwilliams249
    @bretwilliams249 2 หลายเดือนก่อน

    Alex making American classics is why I'm still here

  • @LizZard1988
    @LizZard1988 2 หลายเดือนก่อน

    Take the salmon skin, salt it and bake it in the oven. Gives you some really nice crispy salmon skin that can be eaten as garnish or in sushi rolls.

  • @laurencemann9394
    @laurencemann9394 2 หลายเดือนก่อน

    I have been making gravad lax for years, and more recently using chalk farm trout instead for a more rounded taste: Gravad forel. I tend to add the curing mixture (which includes some chilli flakes, black pepper and I use demerara sugar) and cure for two days, turning once. The fish is then put on a wire rack in the fridge and painted with gin, whisky or brandy and left for at least another day. The skin must stay on as when you cut it the best bit is the subcutaneous fat.

  • @ryanwilson_canada
    @ryanwilson_canada 2 หลายเดือนก่อน

    Chef mike to the rescue. Haha. Like your choice of fridge, i have a similar one, just with the glass panels on the doors instead.

  • @MichielVermeulen-oq7pq
    @MichielVermeulen-oq7pq หลายเดือนก่อน

    If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!

  • @Imevul
    @Imevul 2 หลายเดือนก่อน

    Nice job on the gravlax! As others have mentioned, you do need the correct sauce though.

  • @macfanguy
    @macfanguy 2 หลายเดือนก่อน

    Wow!

  • @cyberphoniex7529
    @cyberphoniex7529 2 หลายเดือนก่อน

    Miso Salmon is very good, Salmon Bites is are tasty as well

  • @HollyInOccitanieFrance
    @HollyInOccitanieFrance 2 หลายเดือนก่อน

    Félicitations !

  • @almeadows8277
    @almeadows8277 2 หลายเดือนก่อน +1

    You’d be well-advised to vacuum-bag your frozen pieces to prevent freezer burn.

  • @junkieshere
    @junkieshere 2 หลายเดือนก่อน

    Should also try Asian Fish noodle with its many fish base soup and Japanese salmon head grill.

  • @RPrice_OG
    @RPrice_OG 2 หลายเดือนก่อน

    Seeing so much beautiful raw salmon I'm craving poke or sushi/sashimi.

  • @dw4070
    @dw4070 2 หลายเดือนก่อน

    Love your shorter series! Hoping you’re working behind the scenes on your take on Pizza Al Taglio 🍕 🇫🇷 🇮🇹 🤌🏼

  • @eliptikon
    @eliptikon 2 หลายเดือนก่อน

    I learned to fry the Salmon in its own fat by starting it to cook in a cold pan and turn on medium heat. Creates very crispy skin.

  • @jpbanksnj
    @jpbanksnj 2 หลายเดือนก่อน

    Great video! It would have been cool to see a "Thomas Keller Salmon Chop" cut out of that whole fish too.

  • @MyRoyCh
    @MyRoyCh 2 หลายเดือนก่อน

    For lunch, try wiping the cream first, and also add to it shallots 😁 bon app

  • @BlueEyedTaty
    @BlueEyedTaty 2 หลายเดือนก่อน +8

    Salmon recipes. Gorgeous. Chewing noises. Torture 😂

  • @Moffit366
    @Moffit366 2 หลายเดือนก่อน

    I have a spice box like that!

  • @rcqr4148
    @rcqr4148 2 หลายเดือนก่อน

    the alex channel is just him leveling up like in a video game every video

  • @michalnemsak7886
    @michalnemsak7886 2 หลายเดือนก่อน

    Any chef seeing you not plating your fish skin-side up, is screaming right now :D

  • @theamazingfreak
    @theamazingfreak 2 หลายเดือนก่อน

    Juicy AF. It's a good thing I know that AF means Juicy And Fresh hahaha. Great video mate. Thanks.

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 2 หลายเดือนก่อน +2

    Suggestion Alex! Since You have a passion For burgers try making a salmón burger next time! You Will make the Best! I know it

  • @MartinAhlman
    @MartinAhlman 2 หลายเดือนก่อน

    Gin, you need gin to make it perfect "Gravad lax" needs a drink to make it perfect. And you should also try make quenelles of it, may I suggest a cheesy say to go with it?
    Workd with pike as well.

  • @outdoorsredfly5143
    @outdoorsredfly5143 2 หลายเดือนก่อน

    Brother, come and visit us in Norway and get your hands on wild salmon. The farmed fish you have there is probably from Norway aswell. Or even better fishing starts in May so cone and try getting your own! The wild salmon has about 12% fat and farmed has about 30%+ sometimes you will want less fat for flavour as in this case.

  • @urbankjrrrdam4825
    @urbankjrrrdam4825 2 หลายเดือนก่อน

    11:50 that is definitely not Rye bread, that is knäckebröd. Rye bread is more of a danish thing, called rugbrød in danish.

  • @emretalay337
    @emretalay337 2 หลายเดือนก่อน

    "SPAGHETTI all'ASSASSINA" you should try that Alex.

  • @philipB31
    @philipB31 2 หลายเดือนก่อน

    I tried this once, not that long ago… I wish I had seen your salmon series before I ruined my first complete fish. (the apron is excellent, thank you).

  • @frisos3944
    @frisos3944 2 หลายเดือนก่อน +1

    Try cold smoking the cured salmon 👌