Superb Salmon Steaks
Pan-Seared Salmon Steaks
In this recipe, we prepared salmon steaks in a way that encouraged a well-browned, crisp crust; promoted even cooking; and delivered a beautiful presentation. Deboning and then tying each steak into a round produced a structurally sound parcel that cooked evenly and resulted in two large surfaces on which to develop a well-browned crust. A light coating of cornstarch enhanced the crispness of the crust. We served the salmon steaks with lemon wedges or topped them with Dried Cherry Mostarda, Kalamata Olive Relish, or Tarragon Chimichurri.
by Hannah Crowley
Nonstick skillets are big business: According to Hugh Rushing of the Cookware Manufacturers Association, 70 percent of all skillets sold in this country are nonstick. In the test kitchen, we reach for our nonstick skillets when we’re cooking delicate foods that stick, like eggs or fish. We also like these pans for stir-fries because the brown bits (or fond) don’t stick to the pans as much, so there’s less chance of their burning. We evaluated the market and chose the top seven pans from major manufacturers, including our past winner from T-fal.