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How to turn salmon and spinach into a gourmet dinner, as per Chef Thomas Keller

Now more than ever it’s important to stock up on that Vitamin D. A great source for it? Salmon.

Whilst salmon and spinach have long been known to be a match made in culinary (and nutrition) heaven, there’s no denying that it can get tiresome to consume these in regular ways.

In his latest quarantine cooking tutorial, chef Thomas Keller shows viewers how to turn two simple ingredients — salmon and spinach — into a restaurant-quality meal.

In the six-minute IGTV video, Keller shares some trade secrets: squeeze out the water from the spinach as you sautée with the back of the spoon or spatula, and baste the salmon with the fat it’s frying in — a combination of oil and butter.

But there is a point of contention among Instagram viewers on one of his suggestions: cutting the skin off the backside of the fish.

[Featured and Hero Image Credit: David B Townsend/Unsplash]

The comments are fast and furious, some expressing shock, others, dismay.

“Beautifully cooked fish but the discarding [of] the skin hurt my soul.. that’s a salmon blt right there.”

“I couldn’t focus on the cooking, I kept thinking about the skin.”

“I died a little.”

For his part, Keller addressed the skin controversy by saying simply that he prefers his salmon without the skin.

Overall, the meal, which Keller said he eats once or twice a week, is supposed to take 10 minutes to cook.

This article was published via AFP Relaxnews.

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