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Summary: Learn how to remove salmon skin for crab-stuffed salmon with forbidden rice with expert cooking tips in this free gourmet seafood video clip.
Views: 1,160 | Tags: recipes, make, cook, recipe, cooking, grilled, seafood, baked, stuffed, gourmet, salmon
About the Expert
Pamela Bowman Pamela Bowman, AKA "Chef Blondie" is a graduate of the LAMC School of Culinary Arts. As a personal chef in Los Angeles, she has prepared meals for numerous cl... read more
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Questions & AnswersCHEF BLONDIE: So we're going to begin by skinning the salmon and we've got a beautiful piece of salmon here, such a gorgeous color. What we want to do is just cut slightly down to the point where we can feel the skin and then we want to lay our knife almost completely parallel. I'm going to grab a hold of this and without really moving my knife, what I want to do is grab the skin, my knife flat, and move the skin. So I'm moving the skin back and forth, you can see I'm sort of tugging it, look at that. I'm going to show you the back of the salmon, it's perfect. I got one other little piece here so I can show you again. Now some people like to keep and make cracklings out of it. They enjoy the salmon skin and if you do, by all means keep it. You can also keep this to use in the stock, if you're doing a fish stock. I'll take one more shot here. And again, I'm cutting through the meat 'till I hit the skin. I'm just tipping that knife underneath, just to get it under the meat, and then I want to grab a hold with my fingers of the skin. Get my knife to where it's almost completely flat, it's actually parallel to my cutting board. And I've got a good hold of that skin and instead of moving my knife back and forth, what I want to do is just pull on that skin back forth, back and forth, and look at that. Skin comes off perfectly. I've got a gorgeous piece of salmon completely clean. Let's take this piece of skin, set 'em off on the side. Our salmon here. And before we get started on our salmon and our stuffing, we're going to start on our forbidden rice. The rice takes the longest, so let's get started on that.
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