Host Julia Collin Davison reveals the steps for making perfect Pan-Seared Salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate Shrimp Scampi.
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More Clips From This Episode
- Fish Sauce
We gathered five products from grocery stores and Asian markets and sampled them over white rice, mixed into a simple Thai dipping sauce, and in our recipe for Vietnamese Caramel Chicken.
- Cooking Wild vs. Farmed Salmon
Science expert Dan Souza demonstrates the differences between wild and farmed salmon.
- Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.
- Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
