This past weekend, I made entrees with the Stevens Chefs team: Salmon and Tandoori Chicken. We put together an ingredient list and split up the work chopping. We experimented with different ratios and worked together to find what worked best. First we tried salmon in the airfryer and maybe if we had played more with the timing, we would have liked this one, but we tried pan frying and were very happy with the results.
I don’t work with salmon often, but it’s a really versatile protein. It has a very noticeable color change and cooks very quickly, so you’re not likely to undercook it. Especially on a thinner cut, I think you’re more likely to overcook it. I used a small frying pan and a flexible spatula to maneuver the fish, it should be easily separated to test its doneness.
This recipe includes herbs and light breadcrumbs, pairing well for a very green and refreshing dish. I put all the herbs in with the breadcrumbs, but you could get a brighter flavor to the salmon by marinating in lemon juice and herbs before the breadcrumbs. I also have marinated salmon in teriyaki and brown sugar for a much sweeter, caramelized flavor.
