Chefs, restauranteurs and brothers, Chris and James Tanner, are celebrating 20 years of serving the South West this year. Their Barbican Kitchen restaurant is housed in the world-famous Plymouth Gin Distillery by Plymouth’s historic harbour. So, it should come as no surprise that Head Chef, Martyn Compton, knows a thing or two about cooking a showstopping fish dish. Here he shares his top tips for truly sensational salmon:
Buy fresh, buy good quality
Sourcing good salmon is the first key step in ensuring that it takes centre stage, and always make sure to buy fresh and to buy quality – your salmon should smell of the sea, but not be overpoweringly fishy. Removing all the bones and scales makes for a much more enjoyable eating experience, and it’s much easier to remove everything before cooking – meaning there is no need for your guests to dissect their meal.
Take some time to prep
An easy and simple way to create an impressive salmon dish is to make the most out of the skin as leaving it on really enhances the flavour. A great technique to ensure that the skin goes crispy is to dry the salmon all over with a paper towel. Adding salt and a little lemon zest also helps to firm up the flesh and remove excess water, leaving you with a delicious skin packed with flavour.
Cook it with care
Now we’re ready to get cooking, it’s important to not get carried away and overcook your salmon, take it from me it tastes best eaten pink or even medium rare. A clear sign of overcooked salmon is when the white protein starts to seep out of the flesh. To prevent this, sear the salmon all over whilst cooking, this will help to lock in the protein and all that impressive flavour. With these easy tips up your sleeve, you’re all set to impress – Bon Appétit!