Norway, a journey following the origins of the salmon fish/Yaniv Granot
One of the most popular dishes in the world - and as we have already understood also one of the most popular dishes in Israel, in an amazing section of completely real numbers and data - comes to the table in the form of a salmon filet and something next to it.
That something could be buttery mashed potatoes or baked potatoes, green beans or rice.
It's been less than a year, and depends on circumstances and desires.
The main thing is this great piece, a pinkish fish with lots of "flakes", tanned on the outside and juicy on the inside, all waiting for the fork to take and pull from top to bottom.
Just these words are enough to whet your appetite, aren't they?
That is, if you did it properly of course.
Because one of the problems - in fact, the main problem and the almost unique obstacle on the way to the perfect execution - is how to actually do it.
What is the best way to grill salmon on a pan or take salmon out of the oven so that all these characteristics are preserved.
And most of all, how do you keep the juice, without taking the juice out in the kitchen?
Luckily, there is an answer.
And more from the one who probably knows best.
Finally there is an answer.
Salmon/Giphy
American chef Jason Brown years ago entered the kitchen of The Lodge at 58* North in the town of King Salmon in Alaska, and since then every summer has watched millions of fish pass by, making their way from Lake Naknek near the Bering Sea in the North Pacific Ocean.
This strategic location makes him not only a lucky bar in regards to nature and landscapes, quiet and lifestyle, but also apparently, and in a very literal way, a chef who works with the freshest salmon in the world, and the most varied of them, depending on the seasons.
However, he emphasized, the method of preparation is not important (his favorite is frying on a pan, by the way) and even if the fish was caught that morning or months ago.
Only one, uniform, permanent action is important.
Threats in the stream
A pink journey following the most popular fish in Israel
To the full article
Fifteen hours of work and you're there.
Salmon/ShutterStock
Brown soaks the salmon in a wet mixture of brine, a water and salt solution commonly used to soak cuts of meat and chicken, even in its dry version.
"The first reason is the texture," he explained to Bon Appetit magazine, "and the difference is dramatic. You get the same thin layers that fall apart almost by themselves, and you also get to enjoy much more juiciness. In my opinion, it's worth the effort every time."
And the effort in question is pretty effortless when you think about it, and certainly neutralizes many of the problems of handling salmon - over-roasting to get a crispy skin that pulls the white protein out of the fish flesh, for example, or just a minute or two too long in the oven that ends up with a dry dish at best.
Basic class.
Salmon/Walla! system, Yaniv Granot
The soaking in brain, according to Brown, is simply an "insurance certificate", as he defines it, and even cheap and easy to purchase.
Three cups of cold water and five tablespoons of salt (this amount will be enough for two beautiful pieces of fillet) are mixed together until the salt dissolves, then poured over the pieces to cover (if necessary, you can simply prepare more solution and add).
From there, the dish is put in the refrigerator for 15-30 minutes and comes out ready for the grill or the pan, the oven or wherever you want.
Just dry it with a paper towel, and you have it.
The action "preserves" the fat inside the protein and prevents it from flowing out quickly as soon as the fish meets the heat.
"This is one of the most basic lessons I learned in restaurant kitchens," he described relatively poetically, "this animal lives in mountain water, so why not use it to season it and improve its texture?".
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