Monday, August 01, 2011
Make sure when you buy your salmon you look for fresh fish, wild caught, preferably Alaskan salmon. He used a King salmon, which I highly recommend, as I tried this at home with Chinook and it didn't have the same delicious buttery texture as the king. Make sure to remove the skin and most of the brown layer of fat before cooking, as the cooking process on the gill is too short to to properly cook this while leaving the inside beautifully pink, plus, removing this will make your fish taste less fishy.
Posted by Liz at Monday, August 01, 2011