We are in the kitchen with the Pennsylvania School of Culinary Arts. Instructor Robert Cobb and 5th-term Culinary Arts and Restaurant Management student, Meagan Dettinburn show us how to make crispy skin salmon.
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|Crispy Skin Salmon
Clean salmon side of all pin bones and scales. Cut the salmon side down into six ounce portions
Season all sides of the salmon with salt and pepper.
Dust the salmon filet with the corn meal be sure to only dust the skin side of the salmon.
Place the olive oil in the pan and begin to preheat the sauté pan.
Place the salmon in the sauté pan skin side down.
Once half way done flip the salmon over to finish.
Be sure not to overcook it.
Blanch the asparagus in a pot of salted boiling water for 1 minute to 2 minutes, depending on thickness
Let drain to remove any excess water. Shock in ice-cold water if using at later time.
Place the asparagus in a sauté pan with butter and sauté until tender.
Season at the end to your liking
Char the red peppers till black on the outside, place the peppers in a covered bowl or a plastic bag for five minutes. Clean the peppers of the charred skin and set to the side.
Sauté the shallots butter till translucent.
Place the peppers, shallots and vinegar in a blender and puree until smooth. Use the chicken sparingly stock to help make the coulis smooth. Season with salt and pepper to liking.