hi guys welcome to another fresh fish
tail and today a dream is coming true
because I’m cooking on the Yukon River
in Alaska the longest Selman river in
the whole wide world I’m going to pan
fry Salman Phillips I’m going to serve
you some beautiful lentils with it and a
salsa verde if you look behind me you
can see there Maxine and a cousin
fishing for Salman look at these guys
beautiful kita Salman just God and this
Salman just started to his or her
journey at the end of the Yukon River
and I can tell you the longer the river
the better the Salman is full of fat is
full of omega-3 beautiful taste let’s
cook with it
so first we D scale the fish especially
when you bend fry it on the skin it’s
not nice to have all these pieces into
your meal
okay ready fulfilling whoa look at this
color it’s so beautiful
freshest Selman in the world because you
want to serve the salmon hot from the
pan we first make the lentils we take a
nice saucepan going to cut some celery I
use some parsley not the leaves but the
stalks three leaves of sage cold water
and we bring this to boil the same time
I’m going to start my salsa verde I’m
going to use some capers I’m going to
cut them really fine I’m here outdoor
cooking but if you’re at home you can
use a blender to make this green sauce
your garlic clove what French master and
now of course for the salsa verde we use
green herbs nice parsley coriander if
you have basil use basil if you have
mints use mint tell Maxine it’s not
they’re pulling in their net the State
Department of fishing Gaming in Alaska
they tell exactly when you are allowed
to fish and when not they want to have
enough fish coming through the river so
there is enough fish for next
generations so now we have the green
herbs we have the capers we have the
garlic we have the French mustard we add
some olive oil two tablespoons and we
use a bit of red wine vinegar we add
some pepper and a pinch of salt squeeze
a bit of lemon
perfect now for the lentils half an
onion again I chop some parsley so as
soon as the lentils have cooked like
2025 minutes
we take them off we drain them and we
add the onion and the parsley when the
lentils are still hot yet some olive oil
some red wine vinegar some salt some
pepper and some lemon mmm delicious
so now we’re going to pan fry the Selman
steaks what you really need to do is
make sure the skin is really dry then we
make sure the skin will be very crispy
we season the fish and we add some
vegetable oil on the skin of the salmon
we put the salmon in the pan skin side
down Wow we have this a piece of fresh
Yukon Selman and don’t move it in order
to have a crispy crispy skin press the
the skin of the fish to cook the skin
crispy evenly ah let me see here on the
under meat around there it’s getting a
bit wide so there the meat is cooked so
if this is cooked a bit more than this
I’m going to turn it around so now it’s
on 30% I turn it around and let’s see on
the other side if the skin is oh wow
look at this
it’s crispy and we cook it for another
maybe one minute and drink no problem to
have it a bit raw inside it’s warm but
still has a scholar still oily because a
dry piece of Selma’s reading up tasty
and really here with this Selma you
should taste this most perfect Selma of
the world it’s also better we hope you
like it
it’s good yeah it’s really good been
fried you come Tita seven salsa verde
and lentils I’ve got loads more great
fish dishes from all around the world on
my own channel please click the link to
take a look I’d love to see you there
and don’t forget to subscribe we say
goodbye here from the Yukon River Maxine
may we see you next time thank you for
watching this show and see you soon
again for a new fish tail hi guys I’m
Bart and welcome to my fish tails
Cooking Channel I’m living here in
Amsterdam but more often you will see me
traveling the world to live and to cook
together with the most amazing fishing
communities around the globe on my
channel it’s all about lovely seafood
it’s a stable of course there are the
Gilligan I know many of you find it
difficult to cook fish but why I will
show you cooking seafood is so easy and
so much fun to do mmm delicious
besides I’m really proud being part of
jamie oliver’s foodtube Network weekly
on Fridays I’ll show you great new
recipes based on world’s best seafood
from now on I’ll be here to inspire your
fishy Friday and it’s free so stay tuned
and subscribe here subscribe subscribe
tail and today a dream is coming true
because I’m cooking on the Yukon River
in Alaska the longest Selman river in
the whole wide world I’m going to pan
fry Salman Phillips I’m going to serve
you some beautiful lentils with it and a
salsa verde if you look behind me you
can see there Maxine and a cousin
fishing for Salman look at these guys
beautiful kita Salman just God and this
Salman just started to his or her
journey at the end of the Yukon River
and I can tell you the longer the river
the better the Salman is full of fat is
full of omega-3 beautiful taste let’s
cook with it
so first we D scale the fish especially
when you bend fry it on the skin it’s
not nice to have all these pieces into
your meal
okay ready fulfilling whoa look at this
color it’s so beautiful
freshest Selman in the world because you
want to serve the salmon hot from the
pan we first make the lentils we take a
nice saucepan going to cut some celery I
use some parsley not the leaves but the
stalks three leaves of sage cold water
and we bring this to boil the same time
I’m going to start my salsa verde I’m
going to use some capers I’m going to
cut them really fine I’m here outdoor
cooking but if you’re at home you can
use a blender to make this green sauce
your garlic clove what French master and
now of course for the salsa verde we use
green herbs nice parsley coriander if
you have basil use basil if you have
mints use mint tell Maxine it’s not
they’re pulling in their net the State
Department of fishing Gaming in Alaska
they tell exactly when you are allowed
to fish and when not they want to have
enough fish coming through the river so
there is enough fish for next
generations so now we have the green
herbs we have the capers we have the
garlic we have the French mustard we add
some olive oil two tablespoons and we
use a bit of red wine vinegar we add
some pepper and a pinch of salt squeeze
a bit of lemon
perfect now for the lentils half an
onion again I chop some parsley so as
soon as the lentils have cooked like
2025 minutes
we take them off we drain them and we
add the onion and the parsley when the
lentils are still hot yet some olive oil
some red wine vinegar some salt some
pepper and some lemon mmm delicious
so now we’re going to pan fry the Selman
steaks what you really need to do is
make sure the skin is really dry then we
make sure the skin will be very crispy
we season the fish and we add some
vegetable oil on the skin of the salmon
we put the salmon in the pan skin side
down Wow we have this a piece of fresh
Yukon Selman and don’t move it in order
to have a crispy crispy skin press the
the skin of the fish to cook the skin
crispy evenly ah let me see here on the
under meat around there it’s getting a
bit wide so there the meat is cooked so
if this is cooked a bit more than this
I’m going to turn it around so now it’s
on 30% I turn it around and let’s see on
the other side if the skin is oh wow
look at this
it’s crispy and we cook it for another
maybe one minute and drink no problem to
have it a bit raw inside it’s warm but
still has a scholar still oily because a
dry piece of Selma’s reading up tasty
and really here with this Selma you
should taste this most perfect Selma of
the world it’s also better we hope you
like it
it’s good yeah it’s really good been
fried you come Tita seven salsa verde
and lentils I’ve got loads more great
fish dishes from all around the world on
my own channel please click the link to
take a look I’d love to see you there
and don’t forget to subscribe we say
goodbye here from the Yukon River Maxine
may we see you next time thank you for
watching this show and see you soon
again for a new fish tail hi guys I’m
Bart and welcome to my fish tails
Cooking Channel I’m living here in
Amsterdam but more often you will see me
traveling the world to live and to cook
together with the most amazing fishing
communities around the globe on my
channel it’s all about lovely seafood
it’s a stable of course there are the
Gilligan I know many of you find it
difficult to cook fish but why I will
show you cooking seafood is so easy and
so much fun to do mmm delicious
besides I’m really proud being part of
jamie oliver’s foodtube Network weekly
on Fridays I’ll show you great new
recipes based on world’s best seafood
from now on I’ll be here to inspire your
fishy Friday and it’s free so stay tuned
and subscribe here subscribe subscribe
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