Many Michelin-starred chefs turn to salmon when they need a quick and easy dinner.
Mazen Mustafa, executive chef at Fellow in Los Angeles, will often whip up roasted salmon with grilled veggies and a soy-honey glaze.
"This is a go-to favorite in my house," he said. "I love the simplicity of the dish. The honey and soy work great with the salmon and almost any vegetable combination you can come up with."
Mustafa recommends cooking your salmon skin side down in a cast iron pan on medium heat.
"Once the salmon is cooked on the skin side nearly 70% of the way, flip it to kiss it on the flesh side," he added. "Then remove and rest it on a plate lined with paper towels for two minutes."
To make the glaze for four fillets, add 150 grams of soy sauce, 50 grams of olive oil, 40 grams of honey, and 25 grams of sherry vinegar. Mix it all together, then use the glaze to dress your salmon and veggies.
Australian chef Curtis Stone — who runs Maude and Gwen in Los Angeles — loves making a citrus-based reduction for his salmon.
"Start with a lemon juice, white wine, or vinegar, something acidic," he said. "Whisk a little butter through that, and that's delicious and really simple."
Beverly Kim, of Parachute in Chicago, will bake her salmon in the oven — and it only takes 10 minutes.
Kim puts her salmon in a baking pan with herbs (she recommends rosemary, thyme, and parsley), shaved lemon slices, and avocado oil or olive oil, and cooks it at 325 degrees Fahrenheit.
"Sometimes when you bake salmon it gets dry, but this is super moist," Kim said. "The warming of the oil makes the salmon more fragrant."
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December 05, 2020 at 07:04PM
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Michelin-star chefs share 7 easy dinners that take almost no prep - Insider - INSIDER
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