- I know that you are going to love today's recipe
for garlic butter salmon.
I mean, we're going to build these bowls
with perfectly cooked salmon, with vegetables,
all in a full meal, let's get started.
Here I have a huge piece of Norwegian salmon
that I have to thank my friends at FultonFishMarket.com,
I'm going to link them below this video.
They sent me this generous piece of salmon,
and because I haven't been shopping for seafood
at all during quarantine,
because I've been getting food delivered
like many of you guys.
So I'm very particular about seafood
and I don't really want someone to pick it out for me.
So when I can find a good delivery option
straight to my door, we're winning.
So when you have a large piece of salmon like this,
and we're obviously not going to cook all of this
for today's recipe, we want to pre-slice it
and then use what we need for the recipe
and then save the rest in your freezer
right when you get it.
So what I'm going to do is slice
about three to four-ounce pieces, that would be a serving.
And I'm going to start on this end, right like that.
This is like the larger piece,
this is probably about five ounces,
because the man in my life loves salmon.
And this salmon does have the skin on
which you're not going to remove
until after you cook the salmon.
We're going to put this straight on our sheet pan.
So one piece at a time from here to our pan
and then I'm gonna cut another piece.
Now I want you to check out the salmon.
It feels buttery, the quality of the meat.
It doesn't smell fishy, which is something
that a lot of people complain
when they're not really buying high-quality seafood.
Although it's seafood, you don't want it to smell fishy.
So you do know that this is really fresh
and it has terrific texture, so onto our pan as well.
My team and I are having an internal debate
about how many servings I should be cooking today with you?
The recipe is four servings.
So you would slice four servings, but it's just us cooking,
so you and I are gonna have a salmon date night.
So let's move on to the garlic butter sauce.
Now, before we move on to the garlic butter sauce,
one thing I know you're going to ask is,
what am I going to do with this huge piece of salmon?
So if you order salmon delivered to your house
and you have a piece like this,
if you're scared to do that, super easy,
you're just going to cut it into pieces,
single serving, rewrap it in tightly in plastic wrap
or in a zip bag and stick it in your freezer.
Once the salmon is at room temperature or thawed like this,
you're going to want to cook it within two days of receiving it.
Two to three days max.
So if you're not cooking the rest of it,
make sure it doesn't go to waste and freeze it
for another meal.
Onto our garlic butter sauce, for reals this time.
I've melted some butter here in a small dish,
and I'm just going to add some crushed garlic.
Now, if you have, this is a garlic paste or crushed garlic,
or finely minced garlic, we want to do that,
and then your favorite seasoning.
Now I just so happen to have Italian seasoning
from my previous recipe around.
But sometimes I make this garlic butter sauce
with Cajun seasoning or a little bit of Sriracha
then it's spicy and buttery.
Honestly, however you like to season, use it,
because it's gonna be really good on top of the salmon.
We have this bowl and we're going to mix it up.
You want to make sure the garlic, if you're using garlic paste
that it's distributed well in the butter just like that.
And then we're going to go over our salmon
and spoon some right over the top.
I like to be very generous with this
because it's really yummy.
Now on this side of the sheet pan,
even if I was making four pieces,
I would just tighten up the salmon.
But on this side, I'm going to put some onions
that I just sort of coarsely chopped, over here.
So they can kind of cook down and soften up
while my salmon cooks.
And some zucchini.
Now, in order for your vegetables and the salmon
to everything cook at same time,
you're going to want to slice your zucchini
sort of thinnish so that you can basically
not eat raw zucchini.
So on the sheet pan it goes.
And then you could drizzle that garlic butter over it
but I keep my veggies really simple
with a little bit of olive oil over the top,
pinch of salt and black pepper.
Hold up, I forgot the tomatoes.
So I have cherry tomatoes that,
well, I don't want to put cold veggies on my warm bowls
so I'm just going to, they just add a lot of nutrition
and color, tastes really good.
So we're going to add some cherry tomatoes also to our pan.
Okay, the cherry tomatoes,
we're gonna just drizzle them a little bit.
And we're gonna place this in the oven.
(upbeat music)
As you can see, I quickly steam a little bit of broccoli
ahead in the fridge to serve along with the salmon.
I did not throw it on the sheet pan
because the broccoli pieces are larger
so they would have still been pretty crispy
and tough where everything else is cooked through.
So I'm going to serve this
with a little bit of rice on the side,
not a lot, because I can already see myself eating
a ton of salmon and vegetables.
We'll just place that right there, hold on.
Beautiful, few of these cooked tomatoes.
Zucchini and some broccoli.
And some onions right there.
Okay, so check this out.
Rice, veggies, the salmon, it's perfectly cooked,
and in the blog post,
which is going to be right below this video,
I'm going to answer all the questions for you
on how do you know your salmon is cooked through?
What does flaky mean?
How to remove the skin which is still underneath,
all that stuff, so make sure you check the link
right below this video.
And I'm going to try this
'cause I mean it just separates so good.
Amazing.
I mean, honestly, I know you're gonna wanna grab this recipe
and hit that red subscribe button
so you and I get to cook together every single week.
See you next time.
(upbeat music)