1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
¼ cup ume plum vinegar
¼ cup agave nectar
1 tablespoon olive oil
1 tablespoon grapeseed oil
There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden’s Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy Gluten Free Salmon Kabayaki and it was phenomenal.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.
That odd, mildly off-putting white substance that you've likely noticed coming out of your fresh-out-the-oven salmon fillets is called albumin. And besides looking a little funny, it's nothing to much worry about.