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Salmon, a tasty oily fish rich in omega-3 fatty acids and B vitamins, is a favourite among Brits. However, cooking it to perfection can be tricky. Many suggest pan-frying for the best results , but this method often leaves amateur cooks with skin stuck to the pan and dry flesh. ‌

Fortunately, Express.co.uk had a chat with Connor Robson, head chef at modern Italian restaurant Bar Gigi, who shared his secrets for preparing the "tastiest" salmon . Instead of pan-frying, he recommends curing the fish before poaching it to prevent overcooking. ‌

He explained: "Salmon is a fantastic fatty fish that is flaky and delicate. One of the tastiest ways to cook it is by curing it in equal parts salt and sugar for 20 minutes, which you then wash off in ice-cold wate

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