Watch how to make Salmon Carbonara! View the recipe here: www.tassal.com.au/recipes/salm... For more quick, healthy and delicious salmon recipes, visit the Tassal website: www.tassal.com.au/
I woke up this morning craving salmon for breakfast for some reason! 👀 I like salmon but I've never heard of using it as a breakfast food before so I decided to go to RU-vid and see what I can find?!? 😊 I was blown away because there's a lot of ideas to choose from! Thanks for making my day RU-vid!!! 💪🏼😊
Most professionals ie that work as chef's commi's. kitchens etc - all do it this way! I've been doing it for years ever since I Jamie Oliver do it! Great sense of satisfaction, unless of course you if you do it at an angle it doesn't work and you look like a bit of fool plus a v. 'loud' one at that ;-P
thanks for your help. I can make something from almost anything but I have some tassal thinly sliced salmon and have had no idea what to do with it. I was worried I would have to throw it out. Not now though.
This is so awesome! YOur recipes are so easy to follow. I wanna try this recipe without the salmon as I am vegan. Thank you for sharing it! Keep up your awesome work. Will visit again.
I'm Italian from the region where carbonara originated and I'm watching this English video finding it very interesting. Salmon is better healthy then Italian bacon/pancetta/guanciale.
Hi Fairland -- the only time I use canned salmon is when I make salmon cakes. I used canned salmon without bones and cartilage. RU-vid has a recipe for salmon cakes using Stovetop Stuffing. It is delish and I grew up in the south. The Stovetop recipe is as good as the one my grandma and aunties used. Good luck.
@@onewoman4274 thank you so much for answering my question! I live on the Gulf Coast in Alabama and my mother also made Salmon Cakes. I will lookup the video using Stovetop Stuffing.
If your sauce looks thin, as long as you've added enough flour / cream, and have cooked and mixed it well, it's all about heat control. Get it bubbling, stir continously to get an even consistency. The sauce will thicken even more as it cools down.
I always tried making Carbonara by myself without instructions to learn as much as I can about it. I made alot of issues... Sometimes too much pepper, often times too much parmesan, very often time too much heat (it cooks the eggs till it gets a disgusting consistency) and way too much times the wrong seasoning like Prosciutto instead of Bacon or the wrong bacon without salty taste and enough fat. 😂 Making Carbonara is such a troll... actually damn easy and some people overcomplicate it too much. 😅
@b The title says "Salmon" as a substitute "meat" source. You do realise that Guanciale is the the original meat in carbonara but it's swapped out with pancetta mainly if Guanciale isn't available. In this case Salmon because some don't eat swine, duh. You didn't quite get it did you? Just because you swap out a meat source doesn't give you the right to add cream to it & claim its carbonara. Oh yeah forgot that's why he said "Parsta cabbonara" it's probably a totally different dish 😉.
@b to answer your stupidity. When a dish has a "name" it is famed for how it is prepared with the techniques & skills involved. In this case to make the carbonara sauce "creamy" it is how the eggs are used in a clever way without them cooking into lumps. This is a learnt skill passed on for decades or even centuries. The point of a cooking video is to teach you those skills not just lump in cream just because you haven't got the skill to make the dish. So NO it's not Carbonara it is in fact cabb-onara like he stated 😂. He just needs to change the title. If you want to add anything you want in your kitchen do so but don't make a mockery of traditions & dishes of heritage.
Juana Olivares how do you think you make carbonara, other wise it’ll be scrambled egg pasta. the boiled pasta will cook the egg when you mix it in the pan
Ever wondered how to make the traditional carbonara sauce without all that nasty cream and fake sauce? Italians never use cream, milk or any such thing in their carbonara! original ingredients used to make this amazing spaghetti dish. In Rome we use two types of pasta with carbonara; rigatoni or spaghetti. They are both delicious swith this sauce. Ingredients to use for 2 people: - 90/100 gr of Guanciale or Pancetta - 3 Eggs - 80 gr Pecorino Romano (cheese) - 1/2 tsp Black Pepper - 1/2 tsp Salt - 200 gr Spaghetti So simple! Isn't it?
Famous recipes it’s illegal to change. You might not know that of you favorite foods are actually protected bay laws and regulations put in place to i sure there quality and authenticity. From caviar and beef to the humble potato,these some of the most famous yet uprising examples.
@@MrChairSays actually it's not the same, a Carbonara is a typical Italian dish, which originated in Rome and is made based on that recipe, if you use different ingredients, remove some of them or substitute them for others it's no longer a Carbonara 🤷🏻♂️ It would be like saying I don't like grapes so I make my wine with apples, that's not wine, it's apple cider. If your eating choices forbid you from eating pork, then i'm sorry but you can't eat carbonara, just call it something different.
Yeah, real carbonara has bacon (guanciale actually, but bacon is fine), it doesn't have the cream in the egg mix and it is traditionally made with Pecorino which is a strong tasting aged sheep cheese (most people use parmesan though because of its less strong taste) plus you wouldn't use onion, garlic, parsley et cetera
Don't use the name carbonara. It has nothing to do with carbonara. An italian chef once told me if a restaurant has cream in any of its pasta sauces, run a mile.
How about you just use egg, parmesan and pasta water like they do in Italy? If you use cream or milk in a carbonara they'd probably laugh at you. I sure would.
First thing to avoid in an italian recipe, mix cheese and fish...... Mixing eggs with other "stuff" don't make a "carbonara"... Plz at least.. Change the recipe name.. Plz....
I just finished making this...IT'S GROSS...!!! Maybe with fresh salmon it would be decent. It's so bad with the lox that I can barely eat it. I love lox, cream cheese, sliced onion on a bagel. But this recipe is NOT palatable...!!! Thank gawd, I got my lox with a 5-fingered discount otherwise I would have had a $16.00 loss just for 226 grams of lox. Gets me nauseous just thinking of the dish.
