It’s up there as the one of the most popular types of fish, but many people still find cooking salmon overwhelming. We sat down with Chef Mark Jensen to take some of the mystery away.
As one of the co-founders of popular Sydney restaurant, Salmon and Bear (be sure to check it out if you visit Sydney!), Mark knows a few things about cooking good fish. Just one taste of his seafood will leave you converted, dying to recreate the same dishes at home.
But many people still struggle to achieve that ‘perfect’ piece of fish, complete with a crispy skin and a juicy, wonderfully oily centre. Luckily, once you’ve got these simple tips down-pat, you’ll be on your way to creating restaurant-quality seafood.