Kukar salmon with Crispy rice when you Are frying salmon mostly on the skin Side you get to watch the color change When it's 2/3 up the opaqueness That's When you flip it the other side only Needs a few more seconds that's Perfectly cooked salmon and in that Remaining salmon fat you crisp up the Rice you make this lovely sauce that Kind of glistens like Ruby I love Blooming it in maple syrup with a little Butter I like to have them with Cucumbers because they're just really Refreshing bites the perfect compliment To really fatty gorgeous Salmon mhm
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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