Скачать с ютуб Salmon Cooked in a Fig Leaf | Spencer Cooks в хорошем качестве

Salmon Cooked in a Fig Leaf | Spencer Cooks

#SpencerCooks #Salmon Ingredients: 1 small shallot 3 tablespoons red wine vinegar 1 pint cherry tomatoes 1 garlic clove 2-3 basil springs 4-6 parsley sprigs 1 lemon 6 sustainably-caught salmon portions (5-6oz portions) 6 fig leaves olive oil salt This is my absolute favorite way to cook salmon. The coconutty herbaceous flavor from the fig leaf permeates the salmon leaving it perfectly cooked and very flavorful. The method comes from Chez Panisse in Berkeley, CA where I work as a cook. Fig leaves can be tricky to find so cooking the fish on an aromatic bed of herbs (parsley, dill), garlic, and/or citrus (lemon, lime) slices works well too. The biggest thing is not to overcook the salmon, cook it until just set and cooked. Variations: -Use aromatic herbs and citrus instead of the fig leaves -Cook in portions or large pieces of salmon; adjust cook times accordingly. The smaller the piece, the shorter the cook time. -Instead of cooking at high heat, slow roast salmon at 250 degrees ( 1lb for 25-28 min, whole filet 45-60 min). When cooked this way, the fish may look “raw” even though it’s set and cooked. Follow Spencer on Instagram for more recipes and garden updates::   / spencercooks   Video Series: Producer/Director/Editor: Jordan Ambuehl @ambuehlance Sound Engineer/Music: Rafael Chacon @rafaelc.audio Camera Operator: Mason Minghini Props: Kaitlynn Newby Cherry Tomato Relish Consultant: Ann Cromley @acromleyvt Salmon from Monterey Market (Berkeley, CA) Use Seafood Watch to find sustainably caught seafood (https://www.seafoodwatch.org/ )