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    This document provides cooking instructions for salmon. It recommends cooking salmon at 110°F for 45 minutes after seasoning it with herbs, shallots or garlic and citrus zest and sealing it in a bag with butter and mustard. The instructions note to blot the salmon dry before searing it after it has rested in the bag for half an hour.

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    Untitled

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    Sasami Savings Solved
    14 views1 page
    This document provides cooking instructions for salmon. It recommends cooking salmon at 110°F for 45 minutes after seasoning it with herbs, shallots or garlic and citrus zest and sealing it in a bag with butter and mustard. The instructions note to blot the salmon dry before searing it after it has rested in the bag for half an hour.

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    This document provides cooking instructions for salmon. It recommends cooking salmon at 110°F for 45 minutes after seasoning it with herbs, shallots or garlic and citrus zest and sealing it in a bag with butter and mustard. The instructions note to blot the salmon dry before searing it after it has rested in the bag for half an hour.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as txt, pdf, or txt
    14 views1 page

    Untitled

    Uploaded by

    Sasami Savings Solved
    This document provides cooking instructions for salmon. It recommends cooking salmon at 110°F for 45 minutes after seasoning it with herbs, shallots or garlic and citrus zest and sealing it in a bag with butter and mustard. The instructions note to blot the salmon dry before searing it after it has rested in the bag for half an hour.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    SALMON

    Soft and buttery 110°F (43°C)


    45 min
    salt , seal it in a bag, then let it rest before cooking.
    Half an hour
    wash
    thyme, parsley, or dill;
    sliced shallots; or peeled garlic
    Lemon Orange grated citrus zest

    Make rub with 1 Tbsp of Frenche's Mustard,


    add 1 Tbsp Butter,
    Adding fat to the bag
    Place in Zip Lock bag and ,.
    Blot Dry Before Searing

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