Mastering the Art of Salmon: 5 Mouthwatering Recipes from Just One Fish!

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Salon recipes from scratch. SquareSpace : 10% off your 1st order using www.squarespace.com/frenchguy . Episode where I filleted the whole fish : • Challenging Myself To ... . Get the apron on www.salutcompany.com .
Here are the recipes I made :
- Salmon fillets with sauce
- Salmon Gravlax
- Salmon head soup
- Salmon cakes
- Salmon belly fish fingers
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Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
Editor and 2nd camera operator : Lou Assous
Second Editor : Josh John
Assistant Editor : Sean Miller
Salut,
Alex

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Опубликовано:

19 апр 2024

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Комментарии : 408

@jacobflinkgaming Месяц назад

Swedish tip for Gravlax or "gravad lax": keep the skin on to make is easier to slice without ripping. Cut some slits in the skin to let the brine penetrate. Also the most traditional sauce to pair with gravlax is called "Hvmästarsås" which is a emulsified sauce consisting of oil, mustard, sugar, dill and salt+vinegar to taste. Truly one of the best foods in the world😃 Keeping the skin also saves you the trouble of removing it in the first place 👍

@pigup2 Месяц назад

Or just go to IKEA and get it lol

@robdielemans9189 Месяц назад

This was exactly what I was going to type, keep the skin on, but descale it. Whenever I cure salmon (usually sugar,salt, vodka, variety of citrus peals: lemon, tangerine, lime, pomelo, grapefruit) I slice it with a long granton knife for perfect even slices.

@magicaardvark1 Месяц назад

Recall the first time I made gravad lax, using Tim Hayward's recipe from his Food DIY book. Fair to say it blew my mind. I had guests round for drinks and nibbles and it went down a storm. I make it periodically these days. It's always an event! Thanks to Alex for showing just how easy it is.

@emilybjoerk Месяц назад

Came here to say this. Keeping the skin on fit gravlax is a pro move

@dgh25 Месяц назад

dried dild is king

@void1634 Месяц назад

Alex just continuing to show why he's still one of the best food channels on RU-vid by far. The production and time that go into his videos and series is what I would expect from a professional show on television. He also hasn't made the mistake of making his videos too unapproachable for normal people who cook casually, people come to RU-vid for genuine homegrown content, and I'm glad to see that Alex hasn't forgotten that. Keep up the good work man, love your content. PS you should do a indoor gardening series at some point, maybe try to grow your own salad or salsa, I would love to see you slowly grow and optimize a indoor spice garden.

@danielsantiagourtado3430 Месяц назад

Suggestion for anew series alex: Sushi series! One of the BEST uses for salmon! 🍣🍣🍣🍣

@anon19086posts Месяц назад

That would be an awesome series !

@feedbackzaloop Месяц назад

For Japanese salmon is a dirty fish unworth the sushi. Consider it pork shawarma

@flodebi Месяц назад

Such a good idea! A SUSHI SERIES

@philippaltrogge3731 Месяц назад

@@feedbackzaloopused to be true back in the days, but not really nowadays. Of course, tuna is considered the premium and salmon on of the more budget options, but definitely not unworthy of sushi. You still find it in most sushi restaurants in Japan. There is a whole story behind it becoming way more popular because of a Norwegian salesman trying to offload tons of salmon they had there and creating lots of marketing and changing the sentiment

@CFIREKytb Месяц назад

@@feedbackzaloop There used to be no way to de-parasite a salmon without destroying it's texture, but that has not been the case for about 40 years. Now that the fish is flash frozen, it's a very common fish to find in sushi places across Japan and in areas of Japanese diaspora across the world.

@dalitas Месяц назад

As someone who makes 100s of sides of gravlax each year: 1. Farmed salmon is generally guaranteed parasite free, just ask your fish monger. Wild caught fish cannot be guaranteed. 2. Good base recipie, i recommend a couple or more tablespoons of allspice, it really makes gravlax something special.

@Valkyrien04 Месяц назад

I was a fishmonger for a bit, not only can wild caught not be guaranteed to be parasite free, we considered it basically a sure thing on wild caught salmon. That does NOT mean Farmed salmon will be, much less that it'll be sushi grade. Good video though, other than the stock/chowder this was basically my rotation for cuts and extras when breaking a salmon down.

@KujezZi Месяц назад

@@Valkyrien04 you can freeze the salmon for few days before making gravlax

@Valkyrien04 Месяц назад

@@KujezZi right, but cured and raw are very different in this context

@torstenbeck640 Месяц назад

Salomon from Farms out of Norway are the most poisen containt food in the world.

@CFIREKytb Месяц назад

Last I checked, Wild caught salmon legally has to be deep frozen to kill parasites before ever making it to a market. This is why Sockeye and King salmon are commonly used in Nigiri (and is also how you can get salmon to most regions without it spoiling). Could be different in the EU though..

@Fr3ddeh Месяц назад

Hey Alex, I love how genuine you've stayed throughout the years. A lot of people on RU-vid seem to lose some of their essence when their channel becomes successful. You seem to be one of the exceptions. Thanks for your years of amazing content!

@MegaChickenPunch Месяц назад

I think he just likes it

@anticom1337 Месяц назад

Quick tip for plating your lunch: If you're into crisply skin, make sure to put your fish skin side up on the plate and also don't douse it in sauce. Both things will ruin your hard work and make the skin go soggy again. If you're going for mash again, I'd put down the mash first, make a little well with a spoon to pour in the sauce and lastly put the salmon (skin side up!) on top.

@giselasilva5415 Месяц назад

As someone who is Portuguese, and therefore a fish lover, is always good to see someone appreciate a whole fish and not just the fillets. And I agree, the salmon head, as with many other fishes, is where to better meat is 😋😋

@joaocalhandro Месяц назад

Ma'nada!

@christoffersernevi9320 Месяц назад

Some other Swede or Norwegian might have already said it, but it's worth repeating; Smoke a piece of the gravlax, not a slice of course but perhaps half of a side. You will regret making a piece that is too small :) And as always, fantastic video Alex

@Boricheck Месяц назад

Gravlax is heavily underrated and easy to do! We do this to our self caught trouts sometimes and everybody just LOVES it

@angrypotato_fz Месяц назад

Regarding the fish cakes (or meat balls) - I'm not sure about soaking the bread in milk/water. We add bread to soak moisture and act as a filler. I know it's often in the recipes, but adding more liquid to something that's meant to soak liquid seems irrational. At some point I started adding less bread, but cut finer and completely dry - and of course leaving the mix in the fridge for some time before frying. The results are IMO better and firmer than the ones I made previously, soaking the bread.

@gregoryhardee2641 Месяц назад

Alex - you could really use a vacuum sealer, less burn longer shelflife

@NeWildeSache Месяц назад

I mean things in the freezer have such a long shelf life, so why waste extra plastic?

@sleepteam Месяц назад

@@NeWildeSacheto avoid freezer burn.

@regeman100 Месяц назад

@@NeWildeSache You can partially reuse vacum bags so it's not that big waste

@NeWildeSache Месяц назад

@@sleepteam I guess that makes sense, but there are also alternatives that avoid that as well and don't produce waste

@mzaite Месяц назад

This channel next month: "Today I'm starting my 5 part series on making MY OWN vacuum sealer"

@michaelfach4922 Месяц назад

Try this sauce with the graved salmon (gravlax): 2 table spoon mustard 4 table spoon honey 1 table spoon dried dill Some lemon- or lime juice to taste stir everything and enjoy

@jurgendorneburg5160 Месяц назад

picked that one up in Germany from a Chef.Taste awesome

@CasaBanana Месяц назад

Impatiently waiting for the Pizza Al Taglio recipe

@fabriziob969 Месяц назад

What’s that?

@fiziktetrinet2330 Месяц назад

Learning so much from this channel, thanks Alex!

@julianalonsoperez4779 Месяц назад

You moved the sponsor till the end. Thank you!

@amsterdam8486 Месяц назад

Thanks for sharing this Alex, I felt like a butcher the first time I got my full salmon to cut. I did a fish stew with the leftovers and gravlax for the main part of the salmons. A small tip I learned was puting a grill or some paper under the salmon to avoid having it marinating in the water while it's curing. You made me hungry with your side dishes.

@chrishogg1406 Месяц назад

Must remove gills from any fish before making a fumet …. Fish stock. Excellent salmon video.

@JackLeMetis Месяц назад

This series is just in time for the fishing season here in Canada! Gives me some ideas!

@jacquesdupontd Месяц назад

Thx. Very clean and appetizing. Now I'm looking for a full salmon...

@chefinscrubs Месяц назад

As always, a very informative and entertaining video about food content. One of my favorite channel for this reason. And I just tried your seared salmon with cream sauce but I add some element unto it and it was phenomenal! 🤌 Thank you alex for this video!

@Im____ltm Месяц назад

Perfect timing! I finally cooked a decent stovetop salmon this past week and am eager for the wealth of information that lies in this video. Thanks, Alex!

@TheSagitis Месяц назад

seafood !fish ! should be an excellent start of the series. Not many youtube trying to tackle this subject.

@TheRealTMar 27 дней назад

I've just prepared some small gravlax according to the recipe you've showed. I've used dill from my own little garden in my balcony. Just a small piece of under 200 grammes, but I can't wait to see how it turns out! I've put it in a small oven dish and put two bags of castor sugar on top for weight.

@lord_pyrogaming3501 Месяц назад

So good to know all this! Keep up the great content

@billc7211 Месяц назад

This was a wonderful video. I think it showed Alex at his best with individual cooking techniques he knew how to do, but by applying them on a whole salmon like this, he reminded me to appreciate and use the whole animal. And, who doesn’t want to try to make gravlax now?

@TTTitusss Месяц назад

Bravo, Alex.

@Badg0r 28 дней назад

I'm going to learn this too

@TracyKrohn-nu2nb Месяц назад

Love this guy!

@cassandrasinclair8722 Месяц назад

I'd love to see more mini series like this! Thank you Alex!

@kitebarbie Месяц назад

Suggest making a mango-jalepeno salsa for the fish cakes… it freshens it up and really brings out the salmon flavors.

@IDOLIKIofficial Месяц назад

This reminds me of my times when I was working in Alaska. After work I would usually go fish and catch 1-2 salmons and had so much salmon that I had to experiment with the food. Love this episode!

@ElJosher Месяц назад

That gravlax looks heavenly

@jedidiah710 Месяц назад

Hi Alex! When are you going to give us a tour of MORTEL? You never did that episode! 🙂

@meredithwomble4996 Месяц назад

Excellent video ALEX

@Tony_M Месяц назад

That is beautifully filmed.

@NordicLead Месяц назад

Love the Scandinavian part. Thx from Denmark 🙏🏻

@MusingsFromTheDen Месяц назад

I LOVE Salmon and this video made me very, very hungry! 😂

@InstaEAX Месяц назад

Amazing man

@KujezZi Месяц назад

You should look up the finnish salmon soup and test it

@ecstasy8261 Месяц назад

As a finn I do not understand the hype around our salmon soup. Ei se lohikeitto mikään kuninkaiden herkku ole.

@shura0107 Месяц назад

@@ecstasy8261it's good. Simple, nothing fancy, and with room to make your own tweak or variation. I've made it several times to good reviews.

@MrTurbotom1982 Месяц назад

So inspireing

@marcussjoquist7149 Месяц назад

When Info gravlax, especially around christmas, I ad som grated beetroot to the caring mixture. It gives it a bit of earthy flavour but most importantly, color!

@padders1068 Месяц назад

Salut Alex! Thanks for sharing! 🙂😋😎❤

@devttyUSB0 Месяц назад

This video is gold for salmon lovers :)

@jurgen951 Месяц назад

Worth checking out the Nordic dish "Rakfisk", fermented fish served with various sides (apple, beets, red onions, sour cream and more). By far the most delicate, smooth fish you can get, albeit a bit pungent in smell.

@user-cr8oe7gf4l Месяц назад

salmon belly fish sticks does sound so good with a good sauce or dip.

@joel.rundle Месяц назад

I hope Lou got one of those fillets for lunch as well!

@denniskirschbaum9109 Месяц назад

That gravalax looks insane!

@geokoxat Месяц назад

i just love u videos it meakes me feel good all the time

@benjaminvis Месяц назад

I would have gladly joined for the tasting. Seems you had some going spare!

@sdcurry2 Месяц назад

These salmon cakes would go very well with a classic sauce remoulade in a bed of rocket/arugula.

@SideshowBen206 Месяц назад

I would love to see you explore the Pacific salmon scene as well.

@KarlOlofsson Месяц назад

Cool to see gravlax! 🇸🇪

@kd7jz Месяц назад

Alex, love the channel! The ‘L’ is silent in salmon.

@greeneyedcatwink Месяц назад

Only. french person would make a meal like that for lunch! (mostly). OMG I can't imagine stopping work to make such a beautiful dish. I think I need to move to europe!

@Pusetryne Месяц назад

A good Norwegian dish for summer is cold pickled salmon (or even trout or macekrel). Boil a large pan of water with salt, bay leaves, onion, peppercorns and lots of vinegar. Distilled is ok. Then take it of the heat, add pieces of salmon and let it cool to room temperature. Refrigerate then eat with boiled potatoes, sour cream, lightly brined cucumber slices (salt, sugar and some vinegar). Eaten cold, but the potatoes can be warm.

@waynepalmar6101 Месяц назад

Respect Down to earth but still amazing!

@henriqueserur7373 Месяц назад

usualuy I dont like videos of more than one recipe but you did it perfect as always and gave us a very good video

@EroNekoSan Месяц назад

J'étais "Sushiman" dans un restaurant fusion. On s'amusait à tester plein de mélanges, en équilibrant les saveurs et textures, dans quel ordre ça venait aux papilles et ce qui restait sur la longueur. C'était très intéressant de voir ce qu'on arrivait à faire sur de petites bouchées que sont les sushi, maki et sashimi. J'aurais tellement aimé que tu puisses y aller faire une vidéo. Il a malheureusement fermé ses portes. Mais il y a beaucoup à explorer autour de ça. Si l'envie t'en prend, tu vas te régaler 😉

@user-tc3nn1fz5p Месяц назад

Salmon stock ramen, lets see what you can do

@sylvaindupuis5595 Месяц назад

Le gravlax irait très bien avec des bagels (Montreal Style) et fromage à la crème.

@Imevul Месяц назад

Nice job on the gravlax! As others have mentioned, you do need the correct sauce though.

@Thomas77850 Месяц назад

Super vidéo! Le gravalax c'est devenu mon classique des fêtes de fin d'année. Tu peux le twister assez facilement en ajoutant des bettraves ou alors de l'alcool (du gin par exemple qui amène des parfums différents) et différentes épices et herbes.

@ZNI492 Месяц назад

Swede here. Tip for serving ”Gravad lax”. Use a rye bread or swedish hard bread (knäckebröd). Butter it. Then add on some lettuce, then mayo, soft boiled egg, grav lax, extra dill and top of with some lemon juice. Not quite traditional but super tasty. I also like to add some picked red onions and/or chilies for some tangyness to cut through the fat of the salmon, egg, mayo and butter

@jakobrosenqvist4691 Месяц назад

It also goes really well with cream cheese (färskost)

@tony_25or6to4 Месяц назад

Tip: use a slicer knife (long, thin, very sharp) to slice the gravlax.

@RastaImpala Месяц назад

Saulmon 😂😂 Love it

@Samtagri Месяц назад

Finally making some food that one wants to eat.

@ImpaxE Месяц назад

My favorite gravlax is barbecued gravlax. Just keep the skin on and cook it on the barbecue. The barbecue favor goes perfectly with the gravlax.

@macfanguy Месяц назад

Wow!

@jakobrosenqvist4691 Месяц назад

Gravlax or gravad lax is amazing, it also works really well with sushi as well. We also make the same thing with trout, char, grayling, rainbow trout and whitefish. Pretty much any of the salmonids and a few other fish will work really well.

@bannanaman4782 Месяц назад

Alex! You forgot the important hovmästarsås to the Gravlax!!

@bretwilliams249 Месяц назад

Alex making American classics is why I'm still here

@Marcello.Consign Месяц назад

11:46 in Denmark we call it "Knækbrød" and not rye bread. Typical ryebread is not as crunchy as Knækbrød, and is much darker and has more grain in it.

@MichielVermeulen-oq7pq Месяц назад

If the world uses its products (animals,fish and birds) like that there would be no hunger!! And accept vegetables and fruit! Very good Salmon (fish) Video!

@cyberphoniex7529 Месяц назад

Miso Salmon is very good, Salmon Bites is are tasty as well

@bigbird2451 Месяц назад

On the last episode I described a job that I had doing pastry, stocks and protein. But the origin of the comment was what I would do with the "Spoon meat." as you so elegantly put it. I used to take all that salmon scraped off of the carcase and mix it with sea salt and a bit of chopped up nori. Maybe some sesame seeds and make myself a Fat salmon burger for lunch. Salmon, bacon, Swiss? Just riffing.

@Alron112 29 дней назад

Alex, here's a suggestion - there's a Knorr fix available in Germany, called Lachs Sahne Gratin. It's basically baked salmon under a heavy cream sauce. I've personally tested hundreds of different salmon recipes out there and I have yet to find anything that is even close to the taste of that Knorr fix - I don't know what chemical magic they use, but I bet you can't make it as good and you definitely can't make it better than what they have made.

@ryanwilson_canada Месяц назад

Chef mike to the rescue. Haha. Like your choice of fridge, i have a similar one, just with the glass panels on the doors instead.

@junkieshere Месяц назад

Should also try Asian Fish noodle with its many fish base soup and Japanese salmon head grill.

@chosenone5417 Месяц назад

I love this! My father presented me with a whole salmon once. I oven baked/steamed it in foil stuffed with herbs and lemon it was so Good. But in retrospect looking at your last two videos now I feel I might have made a wasteful dish.

@HollyInOccitanieFrance Месяц назад

Félicitations !

@olavhegnar6777 Месяц назад

Gravlax is not a "Swedish" dish, but Nordic one! The Norwegians and Danes make it as well. Sincerely, slightly insulted Norwegian =)

@jakobrosenqvist4691 Месяц назад

I can report that we make it in Finland as well, and not just with salmon but all the salmonids and even a couple of others like perch and pike.

@RPrice_OG Месяц назад

Seeing so much beautiful raw salmon I'm craving poke or sushi/sashimi.

@LizZard1988 Месяц назад

Take the salmon skin, salt it and bake it in the oven. Gives you some really nice crispy salmon skin that can be eaten as garnish or in sushi rolls.

@dw4070 Месяц назад

Love your shorter series! Hoping you’re working behind the scenes on your take on Pizza Al Taglio 🍕 🇫🇷 🇮🇹 🤌🏼

@theamazingfreak Месяц назад

Juicy AF. It's a good thing I know that AF means Juicy And Fresh hahaha. Great video mate. Thanks.

@laurencemann9394 Месяц назад

I have been making gravad lax for years, and more recently using chalk farm trout instead for a more rounded taste: Gravad forel. I tend to add the curing mixture (which includes some chilli flakes, black pepper and I use demerara sugar) and cure for two days, turning once. The fish is then put on a wire rack in the fridge and painted with gin, whisky or brandy and left for at least another day. The skin must stay on as when you cut it the best bit is the subcutaneous fat.

@MyRoyCh Месяц назад

For lunch, try wiping the cream first, and also add to it shallots 😁 bon app

@Moffit366 Месяц назад

I have a spice box like that!

@michalnemsak7886 Месяц назад

Any chef seeing you not plating your fish skin-side up, is screaming right now :D

@emretalay337 Месяц назад

"SPAGHETTI all'ASSASSINA" you should try that Alex.

@jpbanksnj Месяц назад

Great video! It would have been cool to see a "Thomas Keller Salmon Chop" cut out of that whole fish too.

@almeadows8277 Месяц назад

You’d be well-advised to vacuum-bag your frozen pieces to prevent freezer burn.

@eliptikon Месяц назад

I learned to fry the Salmon in its own fat by starting it to cook in a cold pan and turn on medium heat. Creates very crispy skin.

@philipB31 Месяц назад

I tried this once, not that long ago… I wish I had seen your salmon series before I ruined my first complete fish. (the apron is excellent, thank you).

@rcqr4148 Месяц назад

the alex channel is just him leveling up like in a video game every video

@frisos3944 Месяц назад

Try cold smoking the cured salmon 👌

@HarrDarr Месяц назад

You should have made hovmästarsås to go with that gravlax. If you haven't finished it all by the time you read this, you ought to get your hands on some.

@BlueEyedTaty Месяц назад

Salmon recipes. Gorgeous. Chewing noises. Torture 😂

@MartinAhlman Месяц назад

Gin, you need gin to make it perfect "Gravad lax" needs a drink to make it perfect. And you should also try make quenelles of it, may I suggest a cheesy say to go with it? Workd with pike as well.

@outdoorsredfly5143 Месяц назад

Brother, come and visit us in Norway and get your hands on wild salmon. The farmed fish you have there is probably from Norway aswell. Or even better fishing starts in May so cone and try getting your own! The wild salmon has about 12% fat and farmed has about 30%+ sometimes you will want less fat for flavour as in this case.