Prepare the Most Delicious Salmon Ever with a Top Chef’s Best Tip!

The Art of Cooking Salmon: Tips from Chef Connor Robson

Salmon, often dubbed the “king of fishes,” is not only renowned for its rich flavor and delicate texture but also for its nutritional benefits. Packed with omega-3 fatty acids and B vitamins, salmon is a heart-healthy choice that can enhance any meal. However, mastering the art of cooking salmon to perfection can sometimes feel daunting to home chefs. Fortunately, renowned chef Connor Robson from Bar Gigi, a contemporary Italian restaurant, has shared his expert tips for preparing the tastiest salmon, making it accessible for both novice and experienced cooks alike.

Why Choose Salmon?

Salmon is a particularly versatile fish, ideal for a variety of culinary methods. Whether you grill, bake, or poach it, the flavor profile of salmon tends to harmonize beautifully with many different ingredients, making it a staple in kitchens worldwide. Moreover, its natural fat content helps keep it moist during cooking, but this advantage can quickly turn into a disadvantage if not handled properly.

Common Mistakes When Cooking Salmon

One of the biggest pitfalls of preparing salmon is overcooking it. When this happens, the flesh can become dry, and the vibrant color fades, resulting in an unappetizing dish. Chef Robson points out that the presence of white lines between the salmon’s flakes is a telltale sign of overcooking. Understanding the right texture and color is crucial; the fish should be soft to the touch and retain a pink hue inside.

Curing and Poaching for Perfection

To achieve the most flavorful salmon, Robson emphasizes the benefits of curing and poaching. Instead of the ubiquitous pan-frying method, consider curing the salmon to enhance its flavor and prepare it for poaching, which protects it from overcooking.

Curing Process:

• Combine equal parts salt and sugar, and apply this mixture to the salmon for about 20 minutes.
• Rinse the cured salmon in ice-cold water to remove excess salt and sugar, then pat it dry. This technique not only enhances flavor but also helps in developing a better texture.

Poaching Method:

• A poaching technique using a high-fat mixture helps maintain moisture. For this step, melt 200 grams of unsalted butter, mix it with the juice of half a lemon, and add the peel of a full lemon for added flavor.
• Poach the salmon for seven to eight minutes. This gentle method effectively locks in flavors while ensuring the salmon remains juicy and tender.

Ideal Serving Suggestions

Once poached, Robson suggests pairing the salmon with a light hollandaise sauce, blanched asparagus, and roasted fennel for a delightful meal. This combination not only complements the salmon’s rich flavor but also adds a colorful visual appeal to the plate.

Hollandaise Sauce:

• Use the butter from poaching to create a hollandaise sauce, minimizing waste while enhancing the dish’s flavor.
• Simply whisk two egg yolks with a splash of white wine vinegar over a bain-marie until pale and fluffy, then incorporate the warm butter mixture. Season to taste with salt and pepper.

Asparagus and Fennel Preparation:

• Blanch asparagus spears for one minute and roast fennel, seasoned with olive oil, salt, and black pepper, for 12 to 18 minutes in the oven.

Recipe: Poached Salmon with Asparagus and Hollandaise Sauce

For those inspired to recreate this meal, here’s a concise guide.

Ingredients

For the Salmon:

• Salmon (one piece per person)
• Salt
• Sugar
• 200g unsalted butter
• Juice of half a lemon and the peel of another lemon

For the Hollandaise:

• Two egg yolks
• 200g butter (reserved from poached salmon)
• 15ml white wine vinegar
• Salt and pepper to taste

For the Asparagus and Fennel:

• 12 asparagus spears
• Salt and black pepper
• Olive oil
• Optional: Pink peppercorns, fennel seeds, and rosemary for roasting the fennel

Method

1. Prepare the Salmon:

   • Cure the salmon with a salt and sugar mixture for 20 minutes.
   • Rinse and dry the salmon.
   • Poach in melted butter mixed with lemon juice and peel for about 7-8 minutes until soft and pink.

2. Make the Hollandaise:

   • Whisk egg yolks and vinegar over a bain-marie until fluffy. Gradually add the warm poaching butter.
   • Season to taste.

3. Cook the Accompaniments:

   • Boil asparagus for 60 seconds.
   • Roast fennel with desired seasonings for 12-18 minutes.

4. Serve:

   • Plate the poached salmon alongside asparagus and fennel, drizzling with hollandaise.

By following these steps and tips from Chef Connor Robson, you can create a restaurant-quality salmon dish that impresses both visually and in flavor. With practice, mastering this delectable fish will soon become second nature in your kitchen.