The Salmon to Get Your Groove Back | Ali Slagle | NYT Cooking

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Ali Slagle is in the studio kitchen making her Ginger-Dill Salmon, a recipe that she refers to as “the salmon to get your groove back,” or “the salmon to make the clouds go away.” It is THAT magical, folks. Salmon is gently roasted, then joined by fruity citrus, spicy radishes and soft avocado, tossed in a dill and ginger mixture. The result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet.
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All the food that’s fit to eat (yes, it’s an official New York Times production).

Опубликовано:

4 окт 2024

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Комментарии : 129

@samiatasnim8601 3 года назад

We need more people like her in our life. She seems so genuine, relaxed, and passionate about her cooking. Love that

@TeamJORDA17 3 года назад

came here for this comment 😌

@YTantirungrotechai 3 года назад

Totally agree.

@lucidx88 3 года назад

i havent known this person for that long, but i love her already.

@tiffiindanii 3 года назад

I truly relate to not understanding why I have to eat everyday

@TeamJORDA17 3 года назад

Yes!!

@maremacd 3 года назад

I wish I felt that way about food. I feel like I’m always thinking about what I’m going to eat, and, because I’m always trying to restrict my calories, I’m usually hungry.

@virginiapac 3 года назад

More of her rmmediately lol. What a charmer

@iworktoeat 3 года назад

She is such a sweet person, sweet cook, sweet teacher. We love her.

@shampooing123 3 года назад

I'm adopting her definition of finely chopped from now on

@kevinchen4599 3 года назад

1:30 minutes in and I’ve decided she is a necessity in my culinary life.

@ruthannon7272 3 года назад

Ali is my favorite NYT Cooking writer. I find that 9 out of 10 of the NYT recipes that I try and love end up being hers. I can't thank her enough for helping me through my pandemic food lows and ruts, and I can't wait to see more of her videos!

@theperfectloaf 7 месяцев назад

It's been 2 yrs and I still come back to Ali's wonderful video for a dose of citrusy sunshine.

@kathyerickson9402 3 года назад

Lovely, authentic person and a delicious looking recipe.

@barcham 3 года назад

It isn't that microplanes go dull, the problem is when people run whatever they are grating in BOTH directions on the grater. Microplanes only grate in one direction and are relatively fragile. What happens when using a back and forth motion is that you will actually flatten the micro 'blades' with time and will no longer be able to grate anything on it very well. Only run your garlic or whatever you are grating, in one direction, the direction that actually shaves what you are grating. This way, your microplane grater will last much longer.

@kaiju_k5042 3 года назад

Ohh that makes sense, both directions bending the blades, great tip.

@barcham 3 года назад

@@kaiju_k5042 I came across that on the net somewhere and discovered it to be very true, especially when grating fresh Parmigiana Reggiano. Now I always grate parm in my food processor and keep a small amount, enough for a few servings of spaghetti, in a glass shaker in the fridge. I only grate parm by hand now when I want larger flakes of cheese as a finishing touch on a salad or something else.

@kaiju_k5042 3 года назад

@@barcham Yes, grating it in the food processor gives you this really pleasing nubby texture, those little bits are perfect sprinkled over pasta. Sometimes I use a vegetable peeler on parm for salads, like few shavings, gives it a nice chew.

@barcham 3 года назад

@@kaiju_k5042 Oh, yeah! That is a great way to finish off a salad. It gives you the full flavour burst from the parm when it hits your tongue.

@carbsforall 3 года назад

She’s amazing! We need more of her on this channel

@elissaperezrodriguez5428 3 года назад

Absolutely love Ali’s recipes on NYT cooking app! Such a lovely surprise to see her on this channel- more Ali please!

@cps5698 2 года назад

If you freeze your ginger root it will last for ages, and fall of the microplaner as fluffy snow, rather than wetly clumping to the underside of the planer.

@heidibrayer2006 3 года назад

We love all of Ali Slagle's recipes that we have made so far. It's great to see Ali featured on the RU-vid channel. More please.

@ashdall 3 года назад

she seems really sweet and genuine

@christaselig6735 Год назад

I just love Ali Slagle--she's so sweet, and I have her new cookbook and love both it and her recipes for the NYT. And I appreciate them not just because they're easy and good, but because I have multiple sclerosis, and even though I love cooking, the right side of my body is now crippled. I love Ali's taste and tend to eat similar kinds of food, and her recipes are unfussy and versatile. I have become a huge fan of her braised broccoli rabe and chickpeas recipe. And I appreciate the microplane tip! Ali Slagle seems like a real and realistic person.

@hannahluble4463 3 года назад

I like Ali. She was so relaxed and gentle and genuine. We want more Ali.

@jackydchemist 3 года назад

Ali Slagle is the hero we need!!!

@rebeccabrandt2505 3 года назад

This is a sweet and lovely video. Restoring my faith in humanity and in the enjoyment of dinner.

@alejandromare2061 3 года назад

She’s so authentic and kept me saying “same” over and over again throughout the whole video. 😂 The only thing I’d do differently is using way more pepper than she did. I just love black pepper.

@EazyJakeOven 3 года назад

Ali makes such simple recipes that yield high rewards. It's great to see her on the channel!

@SUPERSTUDIO17 3 года назад

Shes so sweet and wholesome

@JeannieMC23 Год назад

I need more Ali Slagle videos in my life.

@selaraye5567 3 года назад

“all the ingredients know eachother” so true

@erinyejane 3 года назад

My husband and I saw this and immediately knew we wanted to make this for our anniversary dinner. It was fantastic. Everything worked together so nicely.

@Random-ee7ms 3 года назад

I love Herbed salmon and this is a healthy way to make salmon.

@cavanbonner1676 3 года назад

Ali is my favorite NYT Cooking recipe writer!! I hope she makes more videos soon

@flovita 3 года назад

i just love her vibe

@jessmarielundquist1480 3 года назад

I love love love Ali! please more of their work, NYT

@mr.a. 2 года назад

I absolutely love ❤️ that you used the bits left and squeezed them onto the salad. I always clean my citrus super well and use the peal in making my own tonic water, flavored water, etc. Add some mint to it and it’s delish or use it in Pellegrino. Btw I too loath making supreme orange. Although when it’s done it’s absolutely delish! To me it’s the biggest luxury in life cause I’ve rarely had it. Lol.

@danigrossman7345 3 года назад

i absolutely love her and i just made this for dinner and it's extremely good.

@pizzicat0 3 года назад

I miss my home in Cali, definitely going to make it. Thank you ♥️

@starboyphanha 3 года назад

Love seeing different people style of cooking so interesting how they put their soul into their creation

@passwordpanda 3 года назад

She needs her own show for sure

@madelli9991 3 года назад

wow this video really brightened my day and now I'm making the recipe for dinner and it's delicious !!!

@JM-jy2iy 3 года назад

That was lovely.

@LuliLulu 3 года назад

I love love love her energy 😌

@ThatWhatsUpMusic 3 года назад

This was so refreshing to watch

@luislopez3963 3 года назад

thank you Ali, Bless your heart

@wideeyedraven15 3 года назад

More folks like Ali, please.

@MrShroombot 2 года назад

I love it! Ali is my new favorite!

@anitaroberts5980 3 года назад

Sounds good. I've never combined dill and ginger but I'm curious to try it.

@barcham 3 года назад

Instead of a pesto on top of the salmon, try mixing up 45 ml of mayonnaise with 15 ml of soy sauce and some Japanese Shichimi Togarashi spice mix to taste, just a pinch if you are new to it as it can be quite spicy. You use this as a finishing sauce on top once the salmon is cooked and being served. It is an amazing change from the usual dill based finishes people tend to use with salmon.

@kaiju_k5042 3 года назад

Ooo mayo and soy sauce together sounds intriguing, thank you! :)

@barcham 3 года назад

@@kaiju_k5042 It really is great, but the Shichimi Togarashi is what makes it special. You can sprinkle that spice blend on so many things, even a salad or popcorn as a finishing touch. The mayo mix works great on grilled chicken as well! I put it on boneless breasts of chicken before breading them with a panko crumb and Togarashi spice mix. Bake in the oven until done.

@kaiju_k5042 3 года назад

@@barcham Luckily I have Shichimi Togarashi in my pantry :) I looked up salmon recipes and found this video because I'm cooking salmon today, but I think I'm going to be bold and do your recipe. I love butter and soy sauce together so I can see your suggestion of mayo, panko w/ the spice on top being amazing. Very happy I saw your comment!

@barcham 3 года назад

@@kaiju_k5042 I cooked a salmon fillet last night and was very disappointed to discover I was all out of it, so it was lemon juice and brown butter from the pan instead. Still tasted great, but not what I really wanted, LOL! Needless to say, I was on Amazon today to order some and will have it tomorrow. If you try it, I am sure you will enjoy it! 👍

@kaiju_k5042 3 года назад

@@barcham I saved a screen shot of all your comments so I can refer to them later today. Thank you so much friend, this is why I love the comment section haha. Lots of good brain storming. Also brown butter, yum.

@thoseneonlights906 3 года назад

LOVE ALI

@jmagana4211 3 года назад

This looks so delicious! Will surely make soon!

@saraatppkdotpt8140 3 года назад

This inspired me for the next week menu! Thank you for sharing 😊

@njl8908 3 года назад

More Ali. Kthanksbye.

@tiffanys.6472 2 года назад

This dish looks truly amazing 😩😍😍

@lauradamon5024 3 года назад

Love her

@Misterpiccolo93 3 года назад

I came to the comments ready to fight anyone who said a mean word about Ali but everyone is so positive! Love it!

@irenecassaro7397 2 года назад

Enjoyed her. Not pretentious. Relaxed and real. Go 👧

@78die78 3 года назад

Yes, have Ali & Melissa Clark work jointly on a video & will instantly go viral

@Lisatheecologist 3 года назад

She is the Claire saffitz of cooking. I love her give us more

@zalman7208 3 года назад

OK, I give up. What's a Claire Saffitz?

@Lisatheecologist 3 года назад

@@zalman7208 she is a baker that used to work for Bon appetit and now has her own RU-vid channel and recipe book

@zalman7208 3 года назад

@@Lisatheecologist - If she's anything like this young lady, she must be special.

@jvallas 3 года назад

@@zalman7208 She’s the Claire Saffitz of baking, I guess.

@cosmich2o122 3 года назад

👍👍 a work of art

@Petitvoyage81 3 года назад

Made so many recipes of hers but never knew her face!

@D4VVN888 3 года назад

My plans tonight!

@TeamJORDA17 3 года назад

same!!

@skippythetall 3 года назад

“and you can eat it, so why not?” story of my life

@cpp8227 3 года назад

Want to make this and will!

@carfusz 2 года назад

Nice presentation

@carlybarranco7122 3 года назад

I like the recipe combo

@Goatbeez 3 года назад

I like her immediately, even though the dish doesn't interest me (dill)... But she seems nice

@carons.967 Год назад

Less chitchat about feelings and more specifics. How long do you bake the salmon? Was that dill the same mixture with the ginger or was it just dill and was there in an amount or just whatever was left over?

@gracekeddy Год назад

there's a link to the actual recipe in the video description :)

@robertcalamusso4218 3 года назад

Nice. Very nice.

@alwkw3783 3 года назад

Really like this chef:)

@anoooooj 3 года назад

Finely chopped is when you chop until you think it's fine😂😂😂😂

@jalewoo 3 года назад

So summery 🌸

@Mona-ub6eh 10 месяцев назад

What temp for the salmon?

@kaemincha 3 года назад

her diction is incredible! i will have to try this recipe too!

@dralissa123 3 года назад

What knife is that?

@micah1754 Год назад

For me, Salmon without a crispy skin just hasn't reached its full potential. I wonder if theres a way to have the best of both worlds with this recipe and put the herb/citrus mix on after panfrying the skin

@roseroo6031 3 года назад

What’s the oven temperature pls?

@anitapricecheck9554 3 года назад

Looks like it's 325 cooking.nytimes.com/recipes/1021938-ginger-dill-salmon?smid=yt-nytfood&smtyp=cur

@roseroo6031 3 года назад

Thank you ❤️

@michaelgoff4637 Год назад

For some reason I cannot see the answer to your question. As in, it says there are 2 replies and I only see you saying thank you. What was the temp?

@michaelgoff4637 Год назад

325F (I had to check the recipe on the Times recipe site)

@BaldursPicketFence 3 года назад

I don’t know why but I am kinda getting this Winnie Cooper vibe….

@zalman7208 3 года назад

"All the food that’s fit to eat" Wonder where NYT came up with that. Beats their previous attempt: "All the eats that fit".

@kikilerer689 3 года назад

miss honey vibes

@multimjaou Год назад

whyyy did they cut just before her face looked like she was smiling the most beautiful and genuine smile?! when she was tasting. Cool video anyways.

@DougOfTheAntarctic 3 года назад

I didn’t understand honey bell at 6:02 Obvious reasons?

@jvallas 3 года назад

Shaped like a bell (somewhat).

@loveinthematrix 2 года назад

Omggg

@severinseverin7773 3 года назад

Every sentence she says sounds like a question?

@doobygelman5454 3 года назад

I just can't stand listening to her it's dreadful

@yunahkim4667 3 года назад

severe case of Upspeak... but i wonder if it doesn't grate younger people as much. I'm 57 and it's hard for me to get past it.

@thepursuitofhappiness2126 3 года назад

Salmon won't give me my groove back but my homemade confetti cupcake had me dancing. I do not like the taste of fish.

@gigig2492 Год назад

This girl is great but I miss Alison Roman

@normrubio 3 года назад

I don't understand why someone would move to a place they are miserable. Move back. Be happy.

@jvallas 3 года назад

Maybe job with NYT?

@shellebel1 3 года назад

I'm careful about the salmon I eat. The stuff the farmed salmon industry gets away with (including in Norway) is incredible.

@admaltais 3 года назад

More voice frying please, mooooore! Câlisse

@emilymcglynn 3 года назад

This is how, everyone talked in the eighties? This is how Reagan talked?

@theonetheonly7455 3 года назад

"I recently learned that I don't know what finely chopping means?" Don't ask me, I have no idea whether you learned that recently or not.

@anitapricecheck9554 3 года назад

It's a California thing

@conniepender4719 2 года назад

But salmon is farm raised. Not good

@valeriewickerson-august7474 Год назад

Something really going on with you, chefs. I know you have to put your hands on food, but when giving demonstrations, please put your hands on food as least as possible. We want to try these delicious recipes, but this behavior you are trying to introduce is a no, no. Acting and talking cute doesn't cut it.