Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks, ingredient expert Jack Bishop gives a primer on salt, and equipment expert Adam Ried has a roundup of the best seafood tools. Finally, test cook Erin McMurrer makes a quick and satisfying Brussels Sprout Salad with Warm Mustard Vinaigrette.
Get the recipe for Pan-Seared Salmon Steaks:
Get the recipe for Brussels Sprout Salad with Warm Mustard Vinaigrette:
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I'm really excited to try the brussel sprout salad. I love brussel sprouts, and I love pistachio nuts. I think it's going to be a win
That salad❤️
"I'm here to help." As a retired navy guy and a retired state worker, those are scary words.
What about Flur de Sel.
That's some overcooked salmon! Funny how different America is sometimes. (Like when someone on ATK described lamb as gamey.. still scratching my head over that)
Jesus, Erin and her spark plug of personality.
those brushing off the excess corn starch brush off the salt and pepper as well..👀
Thank you so much! I learned useful skills in this episode, especially the salmon and the sprout salad… who knew? Not I. Also Mr. Bishop brilliantly explained the questions I had for many years about types of salt.
what about Himalayan salt? I've have found I usually need a lot more of that to match table salt.
I love Adam, but he could use a quick lesson in shucking oysters. It broke my heart to watch him puncture the belly!
I will definitely use this a spring board. I am not a fan of grainy mustard but I can do dijon mustard and maybe dried cherries or whatever. I hate a boring salad – this is not boring.
I ❤ cooking shows!
I’m surprised at the use of vegetable oil. Highly toxic.
Done subscribe..watching here from Cagayan de oro city Philippine
That fish is overcooked.
the fish will be rotten by the time I did all prep to the salmon.
I like the idea of salmon steaks but this is a no go for me since I love the crispy skin on my salmon.
I am part brussel sprout, I’m convinced of it.
Hello mam ☺ you are amazing 👏❤
What is the knife with the blue handle?
Regarding dishes which might be overly-salted, such as stews or the like, I have "heard" (don't know if it's true) that you should grab an un-cooked russet potato, peel it, and put it in the pot. Supposedly it soaks up a lot of the salt. But those of you who know more about this than I do, please correct me!
Here's ho you prepare Brussel Spouts: place them on your cutting board, scoop them all up, throw directly into your compost bin.
Here's ho you prepare Brussel Spouts: place them on your cutting board, scoop them all up, throw directly into your compost bin.
Love the American Test Kitchen! But when are you going back into the Kitchen with everyone else?
That recipe should motivate me to get into more fish handling than I've been comfortable with.
Delicious😋👍😍
Looks delicious. Alternative to microwaving? Don't want to over heat
Not your grandma’s salmon cakes!
Tarragon?, can we use normal ingredients
Actually, pasta cooked in boiling water seasoned with Himalayan sea salt is amazingly delicious. But you get pink sea form forming at the edges of the pot.
Knock out of the park why dontcha, again.
The salt primer covers just a few of the variety of salts I have come across. There are others such as Himalayan that I would like to know more about as well.
I love that ATK is using less consumables. Towels to absorb the brine from the salmon, instead of paper towels. And a plate over the bowl of vinegar and shallots going into the microwave, instead of plastic wrap. 👍 ATK. 💖🌞🌵😷
Erin, if you are part brussel sprout, does that make you a cannibal because you eat so many? LOL! Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
As big fans of salmon and brussel sprouts, this episode was perfect for our family! I'm excited to try the salad!
Look at Erin go with that carbon steel knife! She must have just had some iced coffee.
Not the prettiest looking meal. That thumbnail photo is gross.
What happened to the other woman. I liked her. I thought you made a good team
That Salmon 🍣 looks so yummy 😋
i dont mind the big bone in the middle at all or the fine pin bones. I dont mind the skin either because it packs flavor
No link to the 12 qt lobster pot…
Y'all's kitchens are nicer than my whole house 😛
"Barnyardy flavor" doesn't sound good to me….
Thanks for keeping the show going despite the COVID-19 debacle….soon you guys will be back safely in your studio. Miss all the interactions.
How did you do a salt video and not include pink Himalayan or Redmond salt??????????????????????
Why are you still using vegetable oil? We know conclusively that it is bad for you???
Salomon Steaks & Brussels Sprouts sound heavenly to me! I’ve offended boned and tied my Salomon into rounds but, l never heard of that “Cornstarch trick”. Brussels Sprouts are one of my top three vegetables, that recipe looks absolutely delicious! I’m definitely going to give that a go! Thanks ATK. ♥️👍🏼👏🏼👏🏼👏🏼😋
That salad looks absolutely delicious.
Yum