This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.
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This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.
All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.
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Poaching fish is one of the most useful techniques every home cook should learn. It produces tender, silky fish that’s difficult to achieve with high-heat cooking methods, and while it may sound intimidating, it’s actually very straightforward. The secret is simply controlling the temperature and allowing the fish to cook gently.
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If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius, and I came across this recipe for his famous salmon rillettes, which are served before every meal. Rich, creamy and surprisingly simple, they’re essentially an elegant salmon spread served with crisp toast. I took the recipe down exactly, so credit where credit’s due.
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