Spiced Alaskan King salmon. The most exciting thing
about cooking salmon is making sure you get
that skin nice and crispy. Score. Salt. Pepper. Cajun spice. Oil. Skin side down. Touch of butter. That keeps the salmon so moist. Incredible.
Flip. One of the first
things I learned when I came to America, a
great succotash with fish: mind blowing. Caramelized onions. Add corn, red peppers, green
peppers, yellow peppers, zucchini, squash. Salmon’s resting. Succotash, done. Smashed potatoes. Nonstick pan on to
get nice and hot. Red Bliss potatoes. Smash. Brown. Add mustard greens. Crispy potato. Delicious. Plate. And then just squeeze
a touch of lemon juice. Spiced Alaskan salmon with
succotash, mustard greens, and crispy potatoes done.