Brrr Blanc (Or as the french would say it: )
David's Dish Rating: GAS / 10 Hey! Happy Monday! Welcome back to the Side Dish. Our recipe of the day is a Salmon with Beurre Blanc, and our conversation of the day is about how to treat your salmon right, and what to expect when cooking it. The first thing you need to know is that salmon's a fish you have to be somewhat careful with. Too quick and you crisp up the skin before the inside's ready, too slow and you steam the inside but end up with a sad crust. So it's really a game of balancing the two. And I could tell you "Oh, switch your stove onto X heat, and use Y amount of oil" but each cut of salmon, each thickness, each pan, each stove treats it differently. So here are some of the things to look out for that'll help YOU figure it out on your own. Life lessons with V Always pat down the salmon. Step 0 is to make sure it's dry, before putting it in the pan. Also, if your oil's smoking hot, it's too hot, and if it doesn't splatter a bi...
