How to Sauté Stuffed Salmon

Video Transcript

CHEF BLONDIE: So, we want to give a little bit of seasoning to the salmon. Not much, just a little bit. A little bit of salt. A little bit of pepper. And I'm going to adjust--tighten my pepper mill up a little bit here. And I'm putting a little bit of paprika, and you're maybe wondering why I'm doing that. But she's just going to give a nice, little, tiny bit of color to the top of the crab mix. There we go. A little more here. Okay. I'm coming around to my pan and I'm adding a little bit of grapeseed oil. And I'm using grapeseed oil because I like the fact that it just has a lightly nutty flavor but it's not going to impart any of its own flavor to the fish, so we can really taste the fish. I mean, you certainly could use olive oil, but for me the grapeseed oil works much better. I like the flavor. And I'm adding a little bit of butter, because what I do want is that soft buttery flavor on the fish. This is all very delicate. The oil is also going to help the butter to not burn. Milk solids in the butter tend to brown. And we want to keep this nice and light. I'm going to set my first piece of fish into my pan. And my second piece of fish. And I want to just get a nice little sear on the bottom. I'm not going to be flipping this fish at all.

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