How to Make Pan-Seared Salmon Steaks and Brussels Sprout Salad with Warm Mustard Vinaigrette
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- Опубликовано: 21 авг 2024
- Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks, ingredient expert Jack Bishop gives a primer on salt, and equipment expert Adam Ried has a roundup of the best seafood tools. Finally, test cook Erin McMurrer makes a quick and satisfying Brussels Sprout Salad with Warm Mustard Vinaigrette.
Get the recipe for Pan-Seared Salmon Steaks: cooks.io/3AgHQ2h
Get the recipe for Brussels Sprout Salad with Warm Mustard Vinaigrette: cooks.io/3BmdMmZ
Buy our winning nonstick skillet: cooks.io/34xqXno
Buy our winning chef's knife: cooks.io/2YAbxeC
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I consume hours of cooking videos on RUclips a week. This channel has taught and inspired me so much!
I am the same, Babish,Weismann, Claudia, smokin n grillin, Momma Cherri, Sip and Feast, (dare I say it Milk Street) I watch them all 😂😂😂❤️
@@passiveagressive4983 Hey you should check Brian Lagerstrom out then I watch him he's pretty awesome
Inspired you to eat murdered animals?
@@markymarkzero yes, they're delicious and have been part of the human diet for millennia. enjoy your soy
Thanks for keeping the show going despite the COVID-19 debacle….soon you guys will be back safely in your studio. Miss all the interactions.
I will definitely use this a spring board. I am not a fan of grainy mustard but I can do dijon mustard and maybe dried cherries or whatever. I hate a boring salad - this is not boring.
@16:12 I’m with Erin. I too am part Brussels Sprout. 😆
Halved, roasted and mixed into a pasta dish is one of my favorites.
Shredded and sautéed with bacon is delicious.
Raw shredded slaw is an awesome side or taco topping!
This part made me laugh out loud
That salad looks absolutely delicious.
As big fans of salmon and brussel sprouts, this episode was perfect for our family! I'm excited to try the salad!
Salomon Steaks & Brussels Sprouts sound heavenly to me! I’ve offended boned and tied my Salomon into rounds but, l never heard of that “Cornstarch trick”. Brussels Sprouts are one of my top three vegetables, that recipe looks absolutely delicious! I’m definitely going to give that a go! Thanks ATK. ♥️👍🏼👏🏼👏🏼👏🏼😋
I love that ATK is using less consumables. Towels to absorb the brine from the salmon, instead of paper towels. And a plate over the bowl of vinegar and shallots going into the microwave, instead of plastic wrap. 👍 ATK. 💖🌞🌵😷
That’s a nod to the original host of the show, Christopher Kimball who didn’t waste a thing!
@@janinecox256, you need to review those old episodes. They always used plastic wrap and paper towels back then.
I much prefer to use a paper plate to cover anything I'm cooking or warming in the microwave. I use about a half roll of paper towels a day, so handy and more absorbent than a dish rag, and no laundry piling up that I can't do. And a paper towel is perfect for wrapping a hot dog in to microwave it, as well as wrapping greens to store in fridge. I use plastic wrap when it's needed, but prefer to use foil, it holds tight and I can reuse a piece many times. As for paper towels - if one is just wet I lay it out to dry and use it again. ( I also have found that the Walmart brand facial tissue can be separated into three tissues. It takes a deft hand, but I get three times the use, but that is for another video, lol )
I'm really excited to try the brussel sprout salad. I love brussel sprouts, and I love pistachio nuts. I think it's going to be a win
Y'all's kitchens are nicer than my whole house :P
God I love this lady! She’s so smart!
Fish looks delicious 😋
That recipe should motivate me to get into more fish handling than I've been comfortable with.
Look at Erin go with that carbon steel knife! She must have just had some iced coffee.
😂😂
Thank you so much! I learned useful skills in this episode, especially the salmon and the sprout salad... who knew? Not I. Also Mr. Bishop brilliantly explained the questions I had for many years about types of salt.
Erin, if you are part brussel sprout, does that make you a cannibal because you eat so many? LOL! Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
The salt primer covers just a few of the variety of salts I have come across. There are others such as Himalayan that I would like to know more about as well.
I'm salivating i can just taste that salmon absolutely delicious 🙂
ATK
Hi from California
Thanks for the teaching techniques.
Salutations 😋
I’m a Diamond Crystal kosher salt gal all the way❤️it sticks to a steak
Salmon is now on the menu for dinner tonight.
Regarding dishes which might be overly-salted, such as stews or the like, I have "heard" (don't know if it's true) that you should grab an un-cooked russet potato, peel it, and put it in the pot. Supposedly it soaks up a lot of the salt. But those of you who know more about this than I do, please correct me!
That salad❤️
"A little barnyardy flavor to it" is not how I would describe a flavor I would want to try.
Same! Right when she said that, I thought..,hmm - think I’ll go with shaved Parmesan!
"I'm here to help." As a retired navy guy and a retired state worker, those are scary words.
Amazing! Congrats to the whole team - thanks for modelling safe behaviour
Knife skills?
Actually, pasta cooked in boiling water seasoned with Himalayan sea salt is amazingly delicious. But you get pink sea form forming at the edges of the pot.
I am part brussel sprout, I’m convinced of it.
I ❤ cooking shows!
Just the basics on the Salmon. I don’t like things too complicated!
That Salmon 🍣 looks so yummy 😋
Jesus, Erin and her spark plug of personality.
Great advice from Jack to go slow on adding salt. Nothing worse than spending time on a dish and find it’s over salted.
I know these ATK episodes are at home bc of covid but I really miss the interaction of the hosts in the ATK kitchen. There's just something missing in this new format. 🙁
I miss the interactions, too, but (in my humble opinion) Bridget has been excelling at this format. She's developed a great way of communicating directly with the viewer one-on-one through the camera and going back to the basics of teaching & instruction. I've been especially enjoying her lately.
I prefer this
I agree it's not the same.
i dont mind the big bone in the middle at all or the fine pin bones. I dont mind the skin either because it packs flavor
I love sprouts too
That knot is a surgeon’s knot btw 😏
Looks delicious. Alternative to microwaving? Don't want to over heat
Love the American Test Kitchen! But when are you going back into the Kitchen with everyone else?
Delicious😋👍😍
Yum
Done subscribe..watching here from Cagayan de oro city Philippine
DISH 12:37
If you havent can you test the stargazer cast iron skillets?
Will Olive Oil work in the Brussels sprout salad?
what about Himalayan salt? I've have found I usually need a lot more of that to match table salt.
those brushing off the excess corn starch brush off the salt and pepper as well..👀
How did you do a salt video and not include pink Himalayan or Redmond salt??????????????????????
I like the idea of salmon steaks but this is a no go for me since I love the crispy skin on my salmon.
What about Flur de Sel.
What is the knife with the blue handle?
No link to the 12 qt lobster pot...
Just so you know, there WILL still be bones in the steak. If you have a problem with bones, and you should, just make the same recipe with fillets and the problem is solved. If we stop buying ridiculously boney salmon steaks, they will stop selling them - as they should.
But it will cost you more.
And what will they do with the steak?? More wasted food???
I love slipping out the bone and sucking on it. It is softer than other fish bones and never even harmed me as a child. Food not my enemy.
@@dkmm5037 Really? OMG. You are a genius.
@@ninadukette3340 No, no it won't. Buy steaks if you please, for the same price, or less. Whatever. Just saying you can't ever get all the bones out.
Knock out of the park why dontcha, again.
I wonder if they got some sort of stipend or budget to tweak their kitchens to make the camera ready.
Tax deduction?
Brined and salted, not sure about that
Here's ho you prepare Brussel Spouts: place them on your cutting board, scoop them all up, throw directly into your compost bin.
🤔
I love Adam, but he could use a quick lesson in shucking oysters. It broke my heart to watch him puncture the belly!
Not your grandma’s salmon cakes!
That fish is overcooked.
Tarragon?, can we use normal ingredients
@@sandrah7512 You have some of the best replies around. I love tarragon, and can't find it except in dried form. I use the dried in things like tuna salad, or scrambled eggs. I tried growing it from seed last Spring, but it is very difficult, and didn't make it. I just ordered some seeds to grow the Mexican marigold type of tarragon next year.
I love when the say it will stop the albumin from seeping out and when the albumin seeps out, it’s just a little all of a sudden. What happened to all the albumin will not seep? All fake.
the fish will be rotten by the time I did all prep to the salmon.
That's some overcooked salmon! Funny how different America is sometimes. (Like when someone on ATK described lamb as gamey.. still scratching my head over that)
I’m surprised at the use of vegetable oil. Highly toxic.
Depends what kind of oil. Olive oil is vegetable oil. As is grapeseed and avocado, all good for you. I would avoid corn oil, canola oil and any generic oil not specified what it is. No gmo oil is good. Also, there are several varieties of sunflower oil that are very good.
What happened to the other woman. I liked her. I thought you made a good team
Bridget is in other episodes, just not in the same kitchen at the same time anymore.
"Barnyardy flavor" doesn't sound good to me....
Why are you still using vegetable oil? We know conclusively that it is bad for you???
What kind of oil? I missed that part in the vid. Many vegetable oils are good for you. Some are toxic, like the gmo ones.
Not the prettiest looking meal. That thumbnail photo is gross.
Here's ho you prepare Brussel Spouts: place them on your cutting board, scoop them all up, throw directly into your compost bin.