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Julianna Margulies’s Crispy Garlic Salmon is Her Favorite Sunday Night Meal

Sunday quickly became the most popular night of the week, thanks to a little suggestion from Margulies and Lieberthal’s 13-year-old son, Kieran. “We eat a lot of salmon in this house because it’s healthy and there’s so many ways you can cook it, but one day my kid said to me, ‘I wish the skin was crispier.’ I thought, ‘OK, he wants crispy and he loves garlic, so I started playing around.’ I’m sure there’s a better recipe out there, but this crispy garlic salmon is my own recipe, and now it’s our Sunday night meal. It’s his favorite thing.”

Instead of an artichoke, Margulies typically pairs her crispy garlic salmon with French green beans (“they are thinner than the standard green bean, and more delicate,” she says), as well as what she calls “Mama Rice,”—brown rice with slivered almonds and chopped, cooked onions. 

Julianna Margulies

In a typical week, Margulies eats cooked and raw salmon about five times, as well as a diet full of antioxidant-rich foods like blueberries, nonfat Greek yogurt, and Green tea. But the real joy comes from how these foods make her feel, and the joy she gets from preparing them. “Cooking is very therapeutic, and if you follow recipes, you’ll get it right and learn every time you cook.”

Speaking of which, Margulies is sharing her crispy garlic salmon recipe with Glamour as part of our ongoing series, That Thing I Always Cook. Bon appétit!  

Julianna Margulies’s Crispy Garlic Salmon with French Green Beans and Mama Rice

Ingredients

Raw salmon

Salt and pepper

Minced garlic

Olive oil

1 onion

Slivered almonds

Rice

Chicken broth

French green beans

Maldon salt flakes

Instructions

Take the salmon out of the fridge at least a half-hour before you cook it. You want all fish, meat, and poultry to be at room temperature before you put heat to it, that way you get the full flavor.

Rinse and pat dry the salmon, and sprinkle it with salt and pepper. Then rub freshly minced garlic all over the flesh side of the fish. 

Put the remaining minced garlic in a heated pan with olive oil. Get the garlic cooked to just browning and then, skin side down, place the salmon on top of the garlic at very high heat. This sears the garlic to the skin and makes the skin crispy. Then turn the heat down a bit after about 2 minutes, since you don’t want it to burn.

When the salmon cooks halfway through, flip it over and cook for another 4 to 5 minutes. Then turn off the heat and let it sit in the pan for 1 to 2 minutes. You never want to overcook salmon, or it will get rubbery. You want it to be medium/rare. It will still cook even though the heat is off because the pan is still hot.

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