This salmon with crispy skin recipe is in dedication to Tamara Harp, one of my Patreon producers who donated to a tier that has me make a custom recipe video. Today I show you the method behind how to make salmon with crispy skin. I’ll also show you how to make a light lemon vinaigrette that works perfectly for fish. If you’re interested in becoming one of my Patreon producers, there is a link right below!
While that’s in the fridge, you can make the vinaigrette. The lemon I used in the video was quite large, large than I anticipated so I had to balance out the vinaigrette at the end. But remember the basic proportions of making vinaigrettes. If you like its more on the acidic side, use a 1 part acid to 2 parts oil ratio. If you like it less acidic, a 1 part acid to 3 parts oil ratio. Just squeeze the lemon in a bowl, add the mustard and the honey and whisk until combined, then slowly drizzle in the olive oil until the vinaigrette emulsifies. Depending on how it tastes, you may need to adjust it, I added more mustard and a touch of vinegar to balance it out as it was tasting a little too much like a sweet lemon. Adding the mustard adds a nice flavor for the fish and thickens it up and the vinegar mellows out the lemon flavor. When it’s where you want it, season with salt and pepper and then add some plucked thyme leaves to the vinaigrette, about a tablespoon. Set aside and get your fish ready to cook.
5) Add the herb bundle into the pan with strawberries, along with the lemon juice, and bring it all to a full boil. Add the pectin-honey mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, simmer for an additional 5 minutes then remove it from the heat.
