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How to Bronze Your Salmon - CHOW Tip

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Craig von Foerster, executive chef of the Post Ranch Inn's Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.

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TRANSCRIPT
Frequently, when people cook fish at home they simply throw it in the oven and bake it and this creates sort of a dry, not very pleasant fish. There's a technique you can use, I call bronzing, where you season the fish with salt and pepper and sear it on one side for two minutes and then, without even having to flip the fish, you transfer the entire pan and finish it for about six to eight minutes. The result is you have a very crisp exterior crust on the side that's been seared and that locks in all of the juices, which creates a very moist, very flavorful fish. You can use this with Salmon, Halibut, Sea Bass, any thick or dense fleshed fish.
Category
Health
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