Andy Makes Grilled Salmon with Lemon Sauce From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Emil Pereira
0: 06 #1. Look at what your're doing. Children and other beginners watch these videos. Is that really how you want to teach them to use a knife? Shame on you No professional chef works with a knife like that. #2. The reality TV format that BA has devolved into, showing chefs talking about and snickering behind the backs of their fellow workers, is also inappropriate. Grow up#3. In future, I hope you more accurately aim to elevate, not lower, the bar.
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0: 06 #1. Look at what your're doing. Children and other beginners watch these videos. Is that really how you want to teach them to use a knife? Shame on you No professional chef works with a knife like that. #2. The reality TV format that BA has devolved into, showing chefs talking about and snickering behind the backs of their fellow workers, is also inappropriate. Grow up#3. In future, I hope you more accurately aim to elevate, not lower, the bar.
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L Clarke
Andy, I can go with you on the outer lemon peel, but the pith? No way. Much to bitter. I tried making a lemon pie one time and instead of using just the zest (along with the juice, I did essentially what you did here, except I blended the lemon to a pulp. The pie was basically inedible, due to the bitterness. Even an entire can of sweetened condensed milk couldn't overcome the bitterness. My dinner guests gamely ate their dessert. My wife did not.
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Andy, I can go with you on the outer lemon peel, but the pith? No way. Much to bitter. I tried making a lemon pie one time and instead of using just the zest (along with the juice, I did essentially what you did here, except I blended the lemon to a pulp. The pie was basically inedible, due to the bitterness. Even an entire can of sweetened condensed milk couldn't overcome the bitterness. My dinner guests gamely ate their dessert. My wife did not.
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René æ
Andy can we please have more persian recipes? I'm half Iranian and half Chinese and my dad only cooks ghormeh sabzi, and I learnt how to cook khoresh gheymeh from you (my fav persian dish/stew) I'm dying to learn more and cook more. When I find recipes online which is few and seldom I don't know how they'll turn out. Your khoresh gheymeh was perfecttttt. I loved it so much I'm making amother batch after my exams
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Andy can we please have more persian recipes? I'm half Iranian and half Chinese and my dad only cooks ghormeh sabzi, and I learnt how to cook khoresh gheymeh from you (my fav persian dish/stew) I'm dying to learn more and cook more. When I find recipes online which is few and seldom I don't know how they'll turn out. Your khoresh gheymeh was perfecttttt. I loved it so much I'm making amother batch after my exams
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Kris
I really wish they had a vegan chef that would do recipes with them. Seeing some high quality chef getting into creating a mix of veg-only and fake meat/substitute dishes would make my foodie heart sing. And lots of non vegan chefs just dislike vegan dishes, so their recipes arent as natural and not forced as you get normally.
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I really wish they had a vegan chef that would do recipes with them. Seeing some high quality chef getting into creating a mix of veg-only and fake meat/substitute dishes would make my foodie heart sing. And lots of non vegan chefs just dislike vegan dishes, so their recipes arent as natural and not forced as you get normally.
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*Chibijulie *
Made this last week. Simply amazing I never thought to cover the salmon like that when i cook it. and i love trying new sauces at resturants but they sometimes serm hard to make. Turned out wonderful, and was easy to do. Thank you for the great recipe and easy to follow turorial.
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Made this last week. Simply amazing I never thought to cover the salmon like that when i cook it. and i love trying new sauces at resturants but they sometimes serm hard to make. Turned out wonderful, and was easy to do. Thank you for the great recipe and easy to follow turorial.
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Uw4ntSum3
Here's a tip for the recipe: instead of chopping the lemon with the skin side up like Andy, slice with the flesh side up. This makes it easier to slice and the knife won't slide around too much. Personally, I also think it lets the lemon skin have more of it structure left.
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Here's a tip for the recipe: instead of chopping the lemon with the skin side up like Andy, slice with the flesh side up. This makes it easier to slice and the knife won't slide around too much. Personally, I also think it lets the lemon skin have more of it structure left.
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Morgan Hyatt
I'm lucky to have a meyer lemon tree in my backyard Honestly nothing can compare to them. they're sweet, a beautiful color, and the peel is to die for. I don't think I've ever cooked with anything but them just because they're what I always have on hand
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I'm lucky to have a meyer lemon tree in my backyard Honestly nothing can compare to them. they're sweet, a beautiful color, and the peel is to die for. I don't think I've ever cooked with anything but them just because they're what I always have on hand
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Fluffymiyster
I like this idea My family has always done the brown sugar glaze but really, I prefer my salmon more on the salty side. This seems like a nice sauce to help get me there and add some zing.
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I like this idea My family has always done the brown sugar glaze but really, I prefer my salmon more on the salty side. This seems like a nice sauce to help get me there and add some zing.
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Zaida Gomez
Thank you so much for this recipe, my boyfriend just made it for me and it is the best salmon I've ever had, never had the desire to try the skin before but now I think it's the best part
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Thank you so much for this recipe, my boyfriend just made it for me and it is the best salmon I've ever had, never had the desire to try the skin before but now I think it's the best part
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Albino Gorilla
Have you guys (andy more specifically) ever used wooden planks that you soak and then cook the salmon on them, on the grill? Edit: I use them all the time and they work splendidly.
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Have you guys (andy more specifically) ever used wooden planks that you soak and then cook the salmon on them, on the grill? Edit: I use them all the time and they work splendidly.
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