How to cook pink salmon so that it is not dry and bland: just one rule
The pink salmon will be tastier than in the best fish restaurant.
The dish will not disappoint with dryness, blandness and, most importantly, will melt in your mouth.
The secret to cooking pink salmon is time. It is important not to overcook the fish in the frying pan or in the oven, otherwise the dish will be disappointing.
It is important to catch the moment when the fish is fried or baked. A few minutes missed means that you will have to put dry pink salmon on the table.
To avoid standing over the pan with a stopwatch, chefs recommend frying the pieces on one side.
Then add a little water and simmer the fish for a while. In this case, the dish will amaze you with its tenderness and juiciness.
To prevent the pink salmon from becoming bland, Hollandaise sauce will help. It is prepared in a water bath.
Beat two egg yolks with 150 g of melted butter. Add salt (1 g), lemon juice (10 g), and mustard (10 g).
The ingredients are whipped until thick. It is important not to overcook the sauce in a water bath, otherwise the yolks will curdle.
