Easy Vs. Gourmet: Salmon Dinner



Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E

Reserve the One Top: http://bit.ly/2v0iast

EASY SALMON DINNER VS. GOURMET SALMON DINNER

Easy Salmon Dinner
Servings: 2

INGREDIENTS
1 pound potatoes
Olive oil, to taste
Salt, to taste
Pepper, to taste
3 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
2 tablespoons honey
2 salmon fillets
1 bunch asparagus

PREPARATION
1. Preheat oven to 400˚F (205˚C)
2. Add potatoes to a parchment paper-lined baking sheet.
3. Season with olive oil, thyme, salt, and pepper.
4. Bake for 20 minutes.
5. To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
6. On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
7. Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
8. Bake for 12-14 minutes or until salmon is cooked.
9. Enjoy!

Gourmet Salmon Dinner
Servings: 2

INGREDIENTS
2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

4 cloves garlic, minced
2 pounds potatoes, boiled
2 shallots, thinly sliced
5 tablespoons butter, divided
½ cup whole milk
1 teaspoon salt
½ teaspoon white pepper
1 cup porcini mushrooms, trimmed
1 bunch asparagus, ends trimmed
2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

PREPARATION
1. In a medium-sized pan on medium high heat melt 3 tablespoons butter and add shallots. Cook for 3-4 minutes.
2. Add garlic and 2 more tablespoons of butter into pan and continue to cook for another 3-4 minutes, stirring frequently.
3. Add milk, white pepper, and salt to pan and stir until incorporated.
4. Transfer the shallot mixture to a food processor and process into a paste.
5. Mash potatoes and incorporate shallot mixture and continue to mash until fully incorporated.
6. Add olive oil to a large pan over medium heat and add in the mushrooms, cooking for 5 minutes, stirring occasionally.
7. Add the asparagus to the pan and season with salt and pepper, cooking for 5 minutes.
8. On a cutting board, cut 4 slits into salmon skin roughly a quarter inch apart and ½-inch into the salmon.
9. Season salmon with salt, pepper, and thyme.
10. Add olive oil to a medium pan on medium-high heat and place the salmon skin-side down.
11. Cook for 3-4 minutes or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
12. Flip salmon and immediately add the butter, garlic, and thyme.
13. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter onto salmon.
14. Allow salmon to cook through, roughly 2 more minutes. Transfer the salmon to a paper towel-lined plate.
15. Add the potato puree to a plate, and top with mushrooms, asparagus, and salmon.
16. Enjoy!

Inspiration:
https://www.cooksillustrated.com/recipes/4135-fluffy-mashed-potatoes?incode=MCSCD00L0&ref=new_search_experience_7
https://www.epicurious.com/expert-advice/how-to-cook-crispy-skinned-salmon-article

Check us out on Facebook! – facebook.com/buzzfeedtasty

Credits: https://www.buzzfeed.com/bfmp/videos/32093

MUSIC
Soul Daddy_Main
Licensed via Warner Chappell Production Music Inc.

You may also like...

21 Responses

  1. Penny Wilson says:

    0:58 you're supposed to take the bones out before you eat it lol

  2. Nor umaira says:

    Emmmmm yummy 😋😳👍👌👌👍

  3. Sage_Zeus says:

    Umm is salmon a steak 😂 do you cook exact same way i never saw salmon cooked in with butter and herbs

  4. Adriano Muro says:

    I'd probably make the first one (or a simpler one) but I'd always want the second one hahaha

  5. DeDraconis says:

    Neither for the fish. Sides were both good albeit basic but like.. you put way too much damn stuff on that fish. Salmon is super fatty, and while I love fat it doesn't need olive oil and it sure as HELL doesn't need butter. You chucked so much stuff on either that I can't imagine either of them tasting like salmon anymore, and if you don't like the taste of salmon, WHY MAKE IT?!

    Sides, definitely the former. Cleaner, easier as advertised, I imagine it tastes just as good just different. Might be missing the mushrooms from the second one, but the asparagus was almost the same, and well, the potato puree suffers from a critical flaw: you have to use a blender.

    Know what that means? It means you have to CLEAN A BLENDER. I will go to the damn ends of the earth to avoid using a damn blender. Stick blenders are OK.

  6. I would make the second one!

  7. yibei says:

    mind checking out my shitty channel? 💜I would appreciate it

  8. raydenlord says:

    Please don't try to pretend that your mashed potatoes are anything fancier than mashed potatoes. Because they're just mashed potatoes.

  9. I make similar videos like tasty.. well atleast i try, it would be awesome if you guys check it out. thank you

  10. Matan Kedar says:

    nice of you to steal a recipe from Gordon Ramsay…

  11. Daniel Don says:

    that salmon was dried. yuckss..

  12. ItsStorm says:

    Idk which one I’d make id probably fuck both of them up

  13. Budleee Bazz says:

    THAT CREAMY SHALLOT POTATO PUREE!!!!

  14. Jamal uddin says:

    Milk + Fish = Cross Food

Leave a Reply

Your email address will not be published. Required fields are marked *