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INDICATES A TREND THAT I REALLY DON'T LIKE TO SEE AT YOUR AGE.
MOST OF THESE ISSUES CAN BE TREATED WITH SOME SERIOUS LIFESTYLE CHANGES.
WELL, WHAT THE HECK?
MY LIFE DOESN'T HAVE MUCH STYLE ANYWAY.
I'M GONNA WRITE A PRESCRIPTION FOR THIS...
UNTIL WE CAN GET THE CHOLESTEROL UNDER CONTROL.
EXPENSIVE?
WELL, CAN'T I TAKE THE GENERIC VERSION?
MR. BROWN, THERE ARE SOME THINGS YOU JUST DON'T WANT TO CHEAP OUT ON.
ALL RIGHT, LET'S TALK ABOUT NUTRITION.
PROBABLY.
I'M GOING TO WRITE AN ADDITIONAL PRESCRIPTION
FOR THIS -- SALMON, THREE TIMES WEEKLY.
SALMON?
IT'S FULL OF OMEGA-3 FATTY ACIDS AND OTHER HEART HEALTHY NUTRIENTS.
OH, IT DOESN'T MATTER.
IT DOESN'T MATTER?
SO YOU WON'T WRITE ME A PRESCRIPTION FOR A GENERIC DRUG,
BUT WHEN IT COMES TO SALMON, ANY OLD FISH WILL DO?
SALMON IS SALMON?
YOU KNOW, I DON'T KNOW WHERE YOU GOT YOUR TRAINING, "DOCTOR,"
BUT I CAN TELL YOU THIS,
IF YOU'RE GONNA GO AROUND WRITING PRESCRIPTIONS FOR FISH,
YOU OUGHTA GET YOUR ICHTHYOLOGICAL DUCKS IN A ROW, OKAY?
I SUPPOSE YOU'RE GONNA TELL ME THAT PACIFIC WILD KING SALMON
AND FARMED ATLANTIC SALMON ARE THE SAME THING!
WELL, THEY...
YOU KNOW WHAT?
I GOT HALF A MIND TO DROP A DIME ON YOU.
FIND OUT WHAT THE AMA THINKS OF YOUR ATTITUDE.
TO CONTINUE THIS RELATIONSHIP!
YOU ARE ABSOLUTELY RIGHT.
NOW JUST GIVE ME MY SUCKER AND I'LL GET ON WITH MY...
♪
AND SO THAT'S WHEN THE GUY ACTUALLY LOOKS RIGHT AT ME
AND SAYS, "SALMON IS SALMON."
AMAZING, DID YOU CONTACT THE AMA?
BOY DID I, I DROPPED A DIME ON HIM THAT AFTERNOON.
THEY HUNG UP ON ME!
MY CURRENT STANDING WITH THE MEDICAL COMMUNITY MAY BE STRAINED
BUT AT LEAST I'M SOLID WITH MY FISH MONGER.
AN INDIVIDUAL WHO IS ESPECIALLY HELPFUL
WHEN IT COMES TO ISSUES OF SALMON.
MY GOOD MAN, I NOTICE YOU'VE GOT SEVERAL EXAMPLES HERE,
BUT YOU'VE GOT ONE THAT'S $7.99
AND ANOTHER ONE THAT'S 20 BUCKS!
WHAT'S THE DEAL?
THIS ONE IS FARM RAISED AND THIS ONE IS WILD.
AH, THE BIG ISSUE, WILD VERSUS FARMED, EXPENSIVE VERSUS CHEAP.
NATURE VERSUS NURTURE.
NOW LET'S COMPARE THE TWO BY FIRST EXAMINING
THE LIFE CYCLE OF A WILD SALMON.
OUR HERO IS BORN, WAY UP SOME COLD, FRESHWATER STREAM
WHERE HIS FAMILY HAS BEEN HATCHING FOR COUNTLESS GENERATIONS.
NOW WHEN HE'S JUST A SMALL LITTLE FRY,
HE HEADS DOWN INTO THE BIG OCEAN
WHERE HE SWIMS FAR AND WIDE
FOR TWO TO SEVEN YEARS, DEPENDING ON HIS SPECIES,
FEASTING ALL THE WHILE ON POSEIDON'S RICH BUFFET.
SHRIMP COCKTAILS ARE ESPECIALLY APPRECIATED.
YEP, IT'S A WILD, WILD LIFE.
BUT THEN ONE DAY, HE GETS A FUNNY ITCH, AN URGE,
AN INKLING, TO GET BACK HOME.
AND IF HE MAKES IT UPSTREAM PAST THE HYDRO-ELECTRIC DAMS
AND BEARS AND WHATNOT, HE'LL MAKE IT!
THANKS TO A MYSTERIOUS TYPE OF BIOPHYSICAL GPS.
NOW ONCE THERE, HE HOOKS UP WITH A MATE,
SPAWNS, AND THEN PROMPTLY GOES BELLY UP.
WHOA, WHOA, BACK UP, LET ME OUTTA HERE.
NOW SINCE OUR HERO LIVED HIS LIFE TO THE FULLEST,
AND HIS BODY WANTED TO PREPARE FOR THAT LONG, UPSTREAM SWIM,
BY THE TIME HE REACHED THE MOUTH OF THE RIVER,
WHERE THE FISHERMEN WERE WAITING FOR HIM, OF COURSE,
HIS BODY WAS AT ITS SUCCULENT, FLAVORFUL, AND FATTY BEST.
AND NOW, LET US CONSIDER THE CONTRASTING EXISTENCE
OF THE FARM RAISED FISH.
HE'S BORN INTO A NICE, SAFE HATCHERY TANK,
FAR AWAY FROM ANY PREDATORS OR DISCOMFORT.
PRETTY SOON HE'S CHUCKED INTO AN OFF-SHORE PEN
WITH A FEW THOUSAND OF HIS OTHER FRIENDS.
NOW UNCHALLENGED AND BORED, HE GROWS FAT ON FISH FOOD,
WHICH IS CHOCK FULL OF GROUND-UP OTHER FISH THAT
HE WOULD NEVER EAT IN NATURE.
AND IT HAS ASTAXANTHIN,
WHICH ADDS COLOR TO HIS OTHERWISE GRAY FLESH.
WHEN HE HITS MARKET WEIGHT, HE MEETS HIS END,
OFTEN BY ELECTRICAL SHOCK OR A BLOW TO THE HEAD.
ALL RIGHT, THAT'S IT!
LOOK, I'M NOT GONNA TELL YOU NOT TO BUY FARMED SALMON,
'CAUSE I'D RATHER YOU EAT FARMED SALMON THAN NO SALMON AT ALL.
BUT TRUST ME WHEN I TELL YOU THAT WHEN IT IS AVAILABLE,
WILD SALMON IS WELL WORTH THE INVESTMENT.
SO IS THERE ANOTHER REASON FOR HAVING ALL OF THIS SALMON?
WELL, THERE ARE DIFFERENT VARIETIES.
AH, INDEED THERE ARE.
IN THE SPRING, THE PACIFIC BRINGS IN BIG OLD KING OR SHINOOK SALMON.
THEN IN SUMMER, THE SILVER OR COHO COME TO ANSWER THE CALL OF THE WILD.
THE SOCKEYE, WHOSE DEEP RED FLESH IS MY PERSONAL FAVORITE,
RUN ALL THE WAY FROM SPRING TO FALL.
TWO OTHER VARIETIES ARE COMMON,
THE CHUMS, AKA, KETA, AND THE SMALLER PINKS,
THEY'RE AVAILABLE SOMETIMES ALL THE WAY 'TIL OCTOBER,
THOUGH MORE OFTEN THAN NOT THEY END UP IN CANS.
MY POINT IS, BY THE END OF FALL,
MOST OF THE WILD SALMON IS... GONE.
I SAY MOST BECAUSE KINGS SOMETIMES ARRIVE OUT OF SEASON
IN CALIFORNIA, OREGON, AND WASHINGTON.
BUT THOSE FISH RARELY EVER LEAVE THE LOCAL MARKETS.
OH, AS FOR FARMED ATLANTIC SALMON,
THEY'RE PRETTY MUCH ALWAYS AVAILABLE
AND THEY'RE EASY TO RECOGNIZE BY THEIR LARGE, DARK SPOTS,
AND THEIR STUBBY, UNDERDEVELOPED FINS.
ALL RIGHT, ANYTHING ELSE?
WELL, THERE IS THE WHOLE... YOU KNOW...
OH, YEAH, THE THING WE TALKED ABOUT.
LOOK, UM, YOU HAVE GOT TO STOP THINKING THAT FRESH AND RAW
ARE THE SAME THING.
I MEAN, IF WE DEFINED FRESH AS THE CLOSEST CONDITION TO LIVE,
THEN IN MANY CASES, FROZEN WINS.
IN FACT, FISH THAT ARE FLASH FROZEN IMMEDIATELY AFTER CAPTURE
AND ARE KEPT AT A PROPER FROZEN TEMPERATURE,
ARE CONSIDERED BY MANY, INCLUDING US,
AS BEING MUCH BETTER THAN FRESH OR RAW.
THAT SAID, WE DON'T WANT ANY RE-FROZEN OR RE-THAWED PRODUCT,
THAT WOULD MEAN ICE DAMAGE, AND ICE DAMAGE IS NEVER GOOD EATS.
YOUR BEST FISH INVESTMENT THOUGH,
GET YOURSELF ONE OF THESE.
PRIMUM NON NOCERE.
FIRST DO NO HARM.
ALTHOUGH IT'S A PHRASE MOST OFTEN ASSOCIATED WITH MEDICAL STUDENTS,
IT'S AN EXCELLENT KITCHEN MOTTO.
ESPECIALLY WHEN WILD SALMON IS CONCERNED.
AFTER ALL, ALL YOU REALLY HAVE TO DO IS NOT MESS IT UP.
NOW IDEALLY, YOU WOULD COOK YOUR FISH THE DAY THAT YOU BOUGHT IT,
BUT HEY, THE REAL WORLD, RIGHT?
SO PROPER STORAGE IS CRITICAL.
WHAT I LIKE TO DO IS I LIKE TO KEEP THE FISH ON ICE,
BUT I DON'T WANT IT TO WATERLOG.
SO HERE'S WHAT I DO, I'VE GOT A BED OF ICE WITH SOME FOIL.
THE FISH GOES ON TOP OF THE FOIL,
AND THIS BOX IS FULL OF HOLES.
SO THE ICE CAN MELT AND DRAIN INTO ANOTHER CONTAINER BELOW.
AND I'VE JUST GOT A COUPLE OF PASTRY RINGS IN THE BOTTOM TO GIVE A BIT OF ELEVATION.
THIS RIG WILL KEEP THE FISH, WITHOUT ADDING ICE,
PROBABLY FOR ABOUT THREE DAYS.
AFTER THAT YOU NEED TO COOK YOUR FISH.
WILD SALMON ALL BUT DEMAND SIMPLE COOKING.
AFTER ALL, THEY'VE GOT PLENTY OF FLAVOR,
THEY DON'T NEED YOU TO BRING ANYTHING ELSE TO THE PARTY.
BUT JUST AS YOU SHOULD NOT CONFUSE FRESH WITH RAW,
DON'T THINK FOR A MOMENT THAT SIMPLE IS SYNONYMOUS WITH EASY.
UNLIKE, SAY A T-BONE STEAK, WHICH IS RELATIVELY UNIFORM IN SIZE AND SHAPE,
SALMON CUTS, WELL, THEY COVER A WIDE RANGE.
CONSIDER FOR INSTANCE, THESE THREE PARCELS.
THEY ALL WEIGH WITHIN ABOUT 2 OUNCES OF EACH OTHER.
BUT THE WAY THAT YOU WOULD WANT TO GET HEAT INTO, SAY THIS PIECE,
IS VERY, VERY DIFFERENT FROM THE WAY YOU WOULD APPROACH THIS PIECE.
THAT IS WHY THE WISE COOK WILL ALWAYS APPROACH WILD SALMON
WITH AT LEAST THREE DIFFERENT COOKING METHODS.
METHOD ONE -- PAN SEARING.
BUT INSTEAD OF USING MY FAVORITE STAINLESS STEEL,
I WANT TO USE LESS FAT.
SO I'M GOING WITH A 10-INCH NON-STICK SKILLET
PLACED OVER MEDIUM HEAT.
NOW IT SHOULD BE NOTED THAT THE MIRACULOUS MATERIAL LINING THAT PAN OVER THERE,
WAS INVENTED BY COMPLETE ACCIDENT IN 1938...
AH, THIS IS THE ONE.
BY ONE DR. ROY J. PLUNKETT
WHO WAS WORKING WITH A REFRIGERANT CALLED TETRAFLUOROETHYLENE
WHICH SPONTANEOUSLY POLYMERIZED INTO POLYTETRAFLUOROETHYLENE,
A WHITE, WAXY SOLID WHICH IS CHEMICALLY INERT.
WELL, ALMOST.
AND QUITE POSSIBLY THE SLIPPERIEST SUBSTANCE ON EARTH.
NOW THE MILITARY ORIGINALLY PUT IT TO GOOD USE
COATING PARTS INSIDE THE ORIGINAL ATOM BOMBS.
AND ALSO LUBRICATING THE NOSE CONES ON MISSILES.
LATER A FRENCH FISHERMAN PUT IT ON HIS NETS.
HE THEN GOT THE WISE IDEA OF APPLYING IT TO HIS WIFE'S PANS.
LEAVE IT TO THE FRENCH, RIGHT?
AMAZING.
ALL RIGHT, THE PAN FEELS GOOD,
SO OUT WITH TWO 6-OUNCE COHO OR SILVER FILLETS,
BUT GLOVE FIRST.
TYPICALLY, SALMON PIN BONES ARE PULLED BEFORE THE SIDE IS BROKEN DOWN
INTO INDIVIDUAL FILLETS,
BUT SOME MEGA MARTS SKIP THIS STEP TO SAVE TIME.
SO ALWAYS CHECK BY RUNNING YOUR FINGERS DOWN THE SIDES OF THE CUTS.
THAT'S USUALLY WHERE YOU'RE GONNA FIND THEM.
NOW IF YOU FIND ONE YOU MUST REMOVE IT.
SOMEBODY COULD CHOKE ON IT!
AND NEEDLENOSE PLIERS ARE THE BEST TOOL FOR THE JOB.
SO JUST GET A GRIP RIGHT ON THE END OF THE BONE
AND TRY TO PULL IN THE DIRECTION OF THE MUSCLE GRAIN
SO THAT YOU DON'T TEAR AS YOU EXTRACT.
SINCE THEY'RE STICKY AND SHARP WE'LL BE SURE TO EVACUATE THESE
FROM THE SCENE BEFORE PROCEEDING.
NOW THE REST OF THE PREP, WE'LL NEED A LITTLE BIT OF LUBE.
OIL WILL ENHANCE BROWNING
AND, OF COURSE, MAKE SURE THAT IT DOESN'T STICK TO THE PAN.
A LITTLE SALT, ACTUALLY A LITTLE MORE THAN YOU THINK YOU'LL NEED.
I'M FIGURING ABOUT 1/4 TEASPOON OVERALL.
LET ME GET THAT GLOVE OFF AND GRIND ON SOME FRESH BLACK PEPPER.
THERE, NOW INTO THE PAN.
AND MAKE SURE YOU GIVE THEM PLENTY OF ROOM TO BREATHE.
NOW THERE ARE DOZENS OF DIFFERENT FISH FLIPPING IMPLEMENTS ON THE MARKET,
BUT THIS IS MY ABSOLUTE FAVORITE.
IT IS NYLON, SO IT'S SAFE ON NONSTICK SURFACES,
AND RELATIVELY HEAT RESISTANT.
ALTHOUGH, AS YOU CAN SEE, IT DOESN'T LIKE A DIRECT FLAME TOO MUCH.
IT IS SEMI-FLEXIBLE, IT IS SLOTTED FOR REDUCED FRICTION,
AND IT HAS A SLIGHT UPTURN AT THE END.
IT CAN BE USED UP LIKE THIS OR TURNED OVER LIKE THIS,
DEPENDING ON WHAT YOU ARE ATTEMPTING TO MANIPULATE.
OKAY, FOR FILLETS IN THE 6 TO 8-OUNCE RANGE
WE'RE LOOKING FOR A TOTAL COOK TIME OF 4 MINUTES.
NOW IF THE PIECES WERE FLATTER I'D GO FOR 2 MINUTES ON EACH SIDE,
BUT THESE ARE BLOCKY ENOUGH TO HAVE, WELL, FOUR SIDES.
SO I'M GONNA GO 1 1/2 MINUTES ON EACH OF THE BIG SIDES,
AND 30 SECONDS ON THE STUBBY LITTLE ENDS THERE.
NOW FRANKLY, I WOULD RATHER USE A TIMER OVER A THERMOMETER DURING THIS PROCESS.
BECAUSE WHEN FINISHED, THESE PIECES WILL ACTUALLY ENCOMPASS
A WIDE RANGE OF DONENESSES
FROM MEDIUM AT THE THIN FLAP, ALL THE WAY TO ALMOST RARE AT THE HEAD.
IF I TRIED TO USE JUST A THERMOMETER, WHO KNOWS WHAT I WOULD HIT.
SO WHEN YOUR FILLETS ARE FINALLY DONE
EVACUATE TO A CLEAN PLATE.
THOSE LOOK GOOD.
AND COVER LOOSELY WITH FOIL.
LET THEM REST FOR FIVE MINUTES.
NOW IN OUR SAUTE SCENARIO, VERY HIGH HEAT MOVES VIA CONDUCTION,
THAT IS, DIRECT CONTACT, VERY QUICKLY INTO THE MEAT.
NOW THIS BLITZKRIEG INWARD THERMAL MARCH
CREATES A TASTY SEAR ON THE OUTSIDE,
AND CREAMY, MOIST GOODNESS WITHIN.
BUT FRESH FROM THE FIRE, THERE'S STILL A LOT OF HEAT WONDERING AROUND
LIKE MARAUDING SOLDIERS IN HERE.
IF WE GO JUST SLICING INTO THE MEAT,
THAT HEAT WILL COME RUSHING OUT,
BRINGING LOTS OF JUICE WITH IT.
BY ALLOWING THE MEAT TO REST FOR A WHILE,
THE HEAT WILL NATURALLY ABATE AND THE JUICE WILL STAY WHERE IT BELONGS,
IN HERE INSTEAD OF OUT HERE.
GORGEOUS FISH AND TASTY.
AND ALL WE HAD TO DO WAS EXERCISE PRIMUM NON NOCERE.
NOW A SIMPLE SIDE SALAD WITH A LITTLE HOMEMADE VINAIGRETTE
ADDS A NICE ACIDIC COUNTERPOINT TO THE SLIGHT GAMINESS OF THE FISH.
BUT YOU KNOW WHAT?
WHAT IF WE WERE DEALING WITH A MUCH THICKER PIECE OF FISH?
LET'S SAY YOU WANTED TO COOK UP THIS BIG, TALL KING, OR SHINOOK SALMON FILLET,
WHICH HAS GOTTA WEIGH, I DON'T KNOW, 10 TO 12 OUNCES,
A NICE DINNER FOR TWO.
NOW WE COULD CERTAINLY COOK THIS UP IN OUR PAN JUST AS BEFORE,
BUT WITH THIS MUCH MASS, IT WOULD BE VERY, VERY DIFFICULT TO MANAGE ALL THE HEAT.
THE FAR BETTER BET IS TO GO WITH WHAT IS CALLED BI-LEVEL COOKING.
FIRST STEP, MAKE SURE THAT YOUR OVEN RACK IS RIGHT SMACK DAB
IN THE MIDDLE OF YOUR BOX,
AND CRANK THE HEAT TO 475.
ALTHOUGH WE DO NEED A PAN FOR OUR BIG OLD HUNK OF SHINOOK OR KING SALMON,
WE DON'T WANT TO GO WITH NONSTICK
BECAUSE IT CAN RELEASE DANGEROUS FUMES AT HIGH OVEN TEMPERATURES.
THIS TIME WE'LL GO WITH GOOD OLD-FASHIONED STAINLESS STEEL
SET OVER MEDIUM HEAT.
LET THIS PAN HEAT FOR TWO MINUTES.
NO MORE, NO LESS.
NOW AS TO THE FISH, WE WILL LUBE MUCH AS BEFORE,
FIRST FEELING FOR PIN BONES.
NO, I'M NOT PETTING IT.
HERE WE GO, LITTLE BIT OF OIL, JUST ENOUGH TO COVER.
IF WE GET TOO MUCH WE'LL GET A SMOKY MESS.
SALT TO COVER, CAN'T SAY HOW MUCH BECAUSE IT SHOULD BE ENOUGH.
OFF WITH THE GLOVE AND THEN THE BLACK PEPPER.
NOW IF YOU WANT TO KNOW IF YOUR PAN IS REALLY HOT ENOUGH,
GO OVER AND GET YOURSELF A LITTLE WATER...
THAT'S HOT ENOUGH.
IT EVAPORATES WITHOUT DANCING AROUND TOO MUCH.
THIS TIME I'M SHAKING THE FISH IN THE PAN
TO MAKE SURE THAT IT DOES NOT STICK.
ALL RIGHT, LET THIS COOK FOR THREE MINUTES.
NO SHAKING, NO POKING, NO PRODDING.
JUST LET IT BE.
OUR BIG OLD KING FILLET HAS BEEN COOKING FOR THREE MINUTES.
IT'S TIME TO FLIP AND MOVE TO THE NEXT PHASE OF COOKING.
AND INTO THE HOT OVEN FOR EXACTLY FIVE MINUTES.
HOW CAN I BE SO SURE ABOUT THE TIME?
WELL, BECAUSE I'VE GOT ONE OF THESE IN HERE.
I'M SURE THAT YOU'VE GOT ONE IN YOUR OVEN TOO.
NO? WE BETTER HAVE A TALK.
LISTEN, IF YOU THINK THAT FLASHING LIGHT ON THE FRONT OF YOUR OVEN,
OR THE NUMBER ON THE LITTLE ***,
IS A TRUTHFUL REPRESENTATION OF WHAT'S GOING ON IN THAT BOX,
I GOT NEWS FOR YA -- OVENS LIE.
OR AT THE VERY LEAST, THEY TELL YOU WHAT THEY THINK YOU WANT TO HEAR.
BUT SEE, THERE ARE SO MANY FACTORS,
THE SIZE AND SHAPE OF THE OVEN,
WHERE THE HEATING ELEMENTS ARE,
WHERE THE FOOD IS, AND HOW MUCH FOOD IS IN THERE,
ALL EFFECT THE ACTUAL HEAT SITUATION GOING ON IN THERE.
SO IN OTHER WORDS, YOU CAN'T REALLY TRUST IT.
BUT YOU CAN SPY ON IT, AND THAT HELPS.
NOW BASICALLY THERE ARE TWO DIFFERENT TYPES OF THERMOMETER
THAT ARE DESIGNED TO RESIDE IN THERE 24/7.
THERE ARE ROUND DIALS AND THEY ARE ALWAYS ARMED WITH
A LITTLE COIL IN THE BACK INSIDE,
AND THAT COIL IS MADE OUT OF TWO DIFFERENT KINDS OF METAL
THAT ARE LAMINATED TOGETHER.
AND THEY EXPAND AND CONTRACT AT DIFFERENT RATES.
AND WHAT THAT MEANS IS
AS THE OVEN GETS HOTTER OR COOLER,
THIS COIL OPENS UP OR CLOSES AND THAT MOVES THE DIAL.
THEY'RE EASY TO READ, THEY'RE CHEAP,
AND... ALMOST COMPLETELY UNRELIABLE.
WHAT I DEPEND ON ARE OLD-FASHIONED BULB STYLE THERMOMETERS.
LIKE THIS.
SOME OF THEM STILL ACTUALLY HAVE MERCURY IN THEM,
AND OTHERS HAVE A DYE, DYED ALCOHOL ACTUALLY,
THAT'S A LITTLE EASIER TO READ THAN THE MERCURY.
THIS MODEL IS MADE TO HANG ON A RACK, VERY CONVENIENT.
IF YOU HAVE A FLAT BOTTOMED OVEN,
YOU MIGHT WANT ONE OF THESE STAND MODELS.
WHATEVER YOU DO, GO FOR SOMETHING THAT'S VERY, VERY EASY TO READ.
AND POSITION IT HALFWAY BETWEEN THE WALL AND THE CENTER OF THE OVEN.
(timer beeping)
I STILL DON'T TRUST IT.
ALL RIGHT, TIME TO EXTRACT.
WE WILL GET THIS OUT OF THE PAN AND ONTO A CLEAN PLATE.
IT'S ALSO COOL, WHICH IS IMPORTANT.
WE STILL NEED TO REST OF COURSE,
SO WE'LL COVER WITH FOIL.
BUT THIS TIME GO WITH 5 TO 10 MINUTES.
WELL, AS YOU CAN SEE, THE KING IS WELL RESTED.
DARN DELICIOUS STUFF, I'LL TELL YA.
CRISPY BROWN ON THE OUTSIDE, SLIGHTLY PINK IN THE CENTER,
WHICH IS EXACTLY HOW YOU KNOW YOU WANT IT.
BY THE WAY, MY ADVICE, IF ANYONE EVER ASKS YOU
TO PREPARE WILD SALMON WELL DONE,
JUST FEED THEM THE FARMED STUFF, THEY WON'T KNOW THE DIFFERENCE.
ANYWAY, THIS IS GOOD AND GOOD FOR YOU.
PACKED WITH THOSE OMEGA-3 FATTY ACIDS THAT
YOUR DOCTOR HAS BEEN NAGGING YOU ABOUT.
WHAT EXACTLY IS AN OMEGA-3?
WELL, LET'S TAKE A MICROSCOPIC LOOK
AT THE END OF A FATTY ACID.
OKAY, JUST THE VERY END OF THE MOLECULE.
WE KNOW THAT THIS IS AN UNSATURATED FATTY ACID
'CAUSE IT'S GOT AT LEAST ONE DOUBLE BOND BETWEEN THOSE CARBONS OVER THERE.
AND YOU NOTICE THAT PUTS KIND OF A KINK IN THE MOLECULE.
NOW IF THE LAST DOUBLE BOND OCCURS THREE ATOMS DOWN FROM THE END,
OR OMEGA OF THE MOLECULE,
THEN YOU'VE GOT YOURSELF AN OMEGA-3 FATTY ACID.
AND THERE ARE A LOT OF DIFFERENT EXAMPLES OF THOSE.
AND THERE AREN'T TOO MANY PLACES TO GET THEM.
NOTHING IS BETTER THAN WILD SALMON, IN FACT.
SO EAT UP AND YOU'LL KEEP YOUR PILL PUSHER MAN AT BAY.
LET US NOW CONTEMPLATE THIS LUSCIOUS LOOKING SIDE OF SOCKEYE.
NOW TECHNICALLY IT IS THIN ENOUGH TO SAUTE
BUT I'D HAVE TO CUT IT INTO SEVERAL PIECES
TO FIT IT INTO A PAN.
AND YOU KNOW, I'D REALLY LIKE TO SERVE IT IN TACT.
NOW THE GRILL WOULD BE AN OPTION.
BUT ONCE THE FAT IN THERE WARMS AND STARTS TO RENDER OUT,
FLAME UPS WOULD BE INEVITABLE.
AND AT $15-PLUS A POUND, I REALLY DON'T WANT TO
FACE THAT PARTICULAR TYPE OF FIRE.
AND OF COURSE, THERE'S TURNING,
ALWAYS TREACHEROUS WITH THIS SIZE AND SHAPE.
LUCKILY, MOST OVENS HAVE A BROILER,
WHICH IS NOTHING BUT A GRILL TURNED UPSIDE DOWN.
AND SINCE WE CAN CONTROL THE DISTANCE
BETWEEN THE HEAT AND THE FISH,
WE CAN ENSURE PERFECT DONENESS WITHOUT HAVING TO FLIP AT ALL.
AND THAT OPENS UP SOME INTERESTING FLAVOR AUGMENTATION OPTIONS.
GRAB YOUR FOOD PROCESSOR,
AND IF YOU'VE GOT A MINI WORK BOWL, YOU MIGHT WANT TO INSERT THAT.
NOW INTO THAT GOES 1/3 CUP OF DARK BROWN SUGAR.
2 TABLESPOONS OF LEMON ZEST.
AND YES, THAT NEEDS TO BE FRESH.
YOU'LL ALSO NEED SOME SALT, 1 1/2 TEASPOONS.
KOSHER SHOULD DO THE TRICK.
AND FINALLY, BLACK PEPPER, WHICH I LIKE A LOT WITH SALMON.
1/2 TEASPOON WILL DO.
THERE, NOW JUST BUZZ THAT UNTIL IT IS THOROUGHLY COMBINED.
THERE.
NOW YOU'RE GONNA WANT TO PUT YOUR FISH OUT ONTO SOME FOIL ON TOP OF A PAN
BECAUSE WHEN THE SUGAR MELTS IT'S GONNA STICK A BIT.
AND THEN JUST SMOOTH ON THAT MIXTURE.
PAT IT ON, DON'T PUSH DOWN TO HARD.
THIS IS GONNA NEED TO JUST SIT AT ROOM TEMPERATURE FOR 45 MINUTES.
NOW POSITION YOUR BROILER RACK
SO THE SALMON WILL BE 3 INCHES FROM THE HEAT.
CRANK YOUR BROILER TO ITS HIGHEST SETTING
AND WAIT FOR 2 MINUTES.
THEN SLIDE IN YOUR FISH FOR 6 TO 8 MINUTES
OR UNTIL THE EXTERIOR IS GOLDEN BROWN AND DELICIOUS
AND THE DEEPEST PART OF THE INTERIOR
TEMPS AT ABOUT 131 DEGREES.
GIVE OR TAKE A DEGREE OR TWO.
ALL RIGHT, TIME IS UP AND THE FISH LOOKS GOOD.
NOW WE DO NEED TO REST,
BUT BECAUSE I DON'T WANT THAT CRUST TO GET GUMMY FROM STEAM,
I'M GONNA LEAVE IT UNCOVERED FOR FIVE TO TEN MINUTES.
I'LL BE BACK.
AS FOR SERVING, I SAY... KEEP IT SIMPLE.
ALL SIDES ARE COMPLETELY OPTIONAL.
HECK, I SAY THE FORK'S EVEN OPTIONAL.
DELICIOUS, IT'S LIKE A CREME BRULEE...
ONLY LEMONY AND SALMONY.
BUT WITH JUST AS MUCH DELICIOUS FLAVOR.
I HOPE THAT WE'VE GIVEN YOU THE CONFIDENCE
AND THE TECHNIQUES TO HELP YOU FACE THE WILD SALMON.
THE BEST $20 PER POUND YOU'LL EVER TASTE.
JUST REMEMBER, BUY QUALITY, STORE IT PROPERLY,
AND ABOVE ALL, ALL TOGETHER NOW,
PRIMUM NON NOCERE!
NEXT TIME, MAYBE WE'LL TACKLE SOMETHING A LITTLE BIGGER.
SEE YA NEXT TIME.
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