When it comes to dinner proteins, I think salmon is an absolute star. It's packed with nutrients, like Omega-3 fatty acids, magnesium, and vitamins B12 and D and whether you roast it, sear it, or grill it, salmon cooks so quickly that it can be on the table in no time.
At the moment, I have Top Chef contestant Chef Adrienne Cheatham’s brioche-crusted salmon recipe in frequent rotation. It's hands down the most genius way of getting deliciously crispy salmon. For me, the star of the show is definitely the brioche crust, which is a delicious, crispy contrast to the tender, flaky salmon.
This brioche-crusted salmon is going to wow your dinner guests, and the best part is that it's so easy to whip up. As Chef Adrienne says in her tutorial, “if you can make a grilled cheese, you can make this dish.”
Related: How to Make the Best-Ever Baked Salmon, According to Chef Jacques Pépin
First, preheat your oven to 375° and season your salmon fillet to your heart’s content, or keep it simple with just salt and pepper like Chef Adrienne. Then place your salmon fillet on top of a slice of brioche bread, and trim the bread so it's the same size as the fillet.
Now you want to get the brioche bread side of the fillets nice and toasted. Add olive oil and a few cloves of garlic to an oven-safe skillet and let it heat up on the stovetop. Once the oil is nice and hot, you’ll place the salmon in the pan bread-side down. You want the bread to pick up enough of the oil in the pan to get nice and crispy brown.
The brioche will toast fairly quickly, and then you’ll flip the fillet so the salmon side is down. Pop the skillet into the oven for about 7 to 10 minutes to finish cooking the fish. Once you take the salmon out of the oven, squeeze a little lemon juice on top, and you’ve got a seriously scrumptious entree ready to go. Pair with your favorite salmon side dishes, and prepare to be amazed.
Related: How to Stop Overcooking Your Salmon, According to Martha Stewart
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Chef Adrienne Cheatham’s All-Star Tips for Making Her Recipe
The best part of following a Top Chef’s recipes is that they usually have plenty of helpful tips for getting the dish just right. Here are a few of Chef Adrienne’s pointers for perfecting her brioche-crusted salmon.
The thinner the slice, the crunchier the crust. Be sure to slice your brioche very thinly, so it gets as crunchy as possible. The thicker the slice of bread, the softer your brioche crust will be, and you really want that nice crisp contrast to the fish.Swap the salmon. While salmon is Chef Adrienne’s preference, she encourages you to try it out with whatever fish you prefer or currently have on hand. She mentions snapper, halibut and tilapia specifically.Prepping ahead is a great plan. Chef Adrienne makes only one fillet in her tutorial, but she provides advice for preparing this salmon for a group of dinner guests. Once you’ve toasted the brioche on whatever number of fillets you need, pull them from the skillet and place them on a sheet pan. Pop the sheet pan in the fridge and let them chill until it’s dinnertime. Then all you have to do is pop them in the oven, so you can spend time with your guests.Up Next:
Related: My Chef-Husband Taught Me the Easiest Way to Make the Best-Ever Grilled Salmon and Now I Want It Every Night
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