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How To make Cold Poached Salmon w/Mustard Lime Sauce
6 c Water
2 1/2 c Dry white wine
6 Center-cut salmon fillets;
-skinned; 7-to-8-oz. each Ground white pepper 1 c Sour cream
6 tb Dijon mustard
4 ts Fresh lime juice
4 ts Honey
1 ts Grated lime peel
Fresh basil; finely sliced Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving. Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.) Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately. Source: Bon Appetit (4/95) -----
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In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
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Director: Parisa Kosari
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1:19 Chapter Two - Cooking Salmon
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The BEST way to make salmon | The Golden Balance
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Salmon with Garlic Butter Sauce | SAM THE COOKING GUY
In this video I'll show you how to make the best salmon with garlic butter sauce
Garlic butter sauce makes just about anything great, but combined with fresh grilled salmon? Yum - actually make that double yum.
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00:16 Starting the sauce
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1:03 Continuing the sauce
2:22 Cooking fish
3:16 Continuing the sauce
3:32 Finishing fish
4:03 Finishing the sauce
4:43 Plating
5:09 First Bite
6:03 Outro
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