Can I please get this recipe, I want this in my life ❤❤❤❤❤
@martinwagnerproductions
Жыл бұрын
Can you use lemon instead of lime?
@figandoliveplatter
Жыл бұрын
Yes ☺️
@ethicalhacker1
Жыл бұрын
This is similar to how we make goan fish curry
@danieldumas7361
Жыл бұрын
PS: Salmon should be returned to the pan Skin-side-up.
@Luca-ob4no
9 ай бұрын
Why skin up ?
@danieldumas7361
9 ай бұрын
@@Luca-ob4no Hi Luca! The "skin-side-up" is standard practice with chicken thighs as well. You will notice that the salmon is seared skin-side-down, in order to crisp it (like chicken). By continuing the cooking skin-side-UP, (keeping skin above liquid - Braising) the skin stays crisp while the Flesh (which hasn't been exposed to direct-heat) will readily absorb the sauce. I would even go as far as finishing in the oven (uncovered) to insure crispness & evaporate the sauce. I would also finish it in the oven (300 for NO more than 12 minutes) Chicken 20/30 @ 350. Helpfull?
@danieldumas7361
9 ай бұрын
@@Luca-ob4no Hi Luca - The reason is two-fold & is known as Braising. You saw that the fish was Seared skin-side-DOWN, for crispness (if you intend to eat it). By replacing the salmon skin-side-UP & above the liquid, you get to keep this crispness while allowing the flesh (which hasn't come in contact with Direct heat) to more readily absorb the sauce's flavors. I would also finish that part of the cooking in the oven (@ 300 for NO more than 12 Mnts,) Following this method, you can use this recipe with chicken-thighs & finish them @ 350 for 20/30 Mnts. If you follow the recipe AS-IS, the crisp-skin will be submerged & boil into a gelatinous glob. Hope this helps. D
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