King Salmon, caught on the Pacific Coast, are celebrated for their unmistakable buttery texture. The Chopping Block's chef will show you how to showcase that texture with blackening season featuring four different kinds of pepper and the sweetness of brown sugar. You’ll pan-fry the skin-on fish so that it explodes with flavor with a nice balance of sweet heat. The fish is best served with a tasty and colorful Fingerling potato hash featuring black beans, corn and bell peppers.
Learn New Skills:
• Sautéing salmon and achieving crispy skin
• Working with spices
• Sautéing vegetables