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How to Break Down a Whole Salmon

How to Portion a Salmon

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Bobby Varua
http://www.701restaurant.com/  
(202) 393-0701

Before making his way to Washington DC, Executive Chef Bobby Varua had spent the last decade working with some of the best chefs in the United States.

Chef Bobby Varua has worked with such chefs as Francois Payard, Daniel Boulud, Claude Troisgros and Charlie Palmer. Besides training in some of our countries most well-renowned kitchens, Bobby Varua states that his love for cooking came from being inspired by his father. His father was not a professional chef, but Bobby states that watching his father cook drew him to this artful profession.

At 35 years old, Chef Bobby Varua has made a huge impact working in the culinary industry. Recognized by Time Out New York Magazine in 2005 as one of the next up and coming rising chefs to hit the culinary scene.

Bobby describes his food as being whimsical, clever and aesthetically enhancing. He believes that “…the art of cooking is more so to express than to impress.”

As Executive Chef of 701 Restaurant, Chef Bobby Varua is excited to put his interpretation of Modern/classic American cuisine. He truly believes that the success of great food comes from the heart.

How to Portion a Salmon

This video will show how to portion a salmon.

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Salmon

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Peach

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Butcher

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Knife

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Filet

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Cook

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Fish

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Seafood

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Salad

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Portion

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Clean

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Whole

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Recipe

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How to Portion a Salmon

Ingredients

Salmon
Baby Arugula
Limes
Lemons
Oranges
Tomatoes
Mint
Cilantro
Salt
Pepper
Chinese plum wine
Olive oil
Horseradish
Garlic
Thyme

Instructions

1. Clean and fillet salmon and season it with salt and pepper. Add olive oil to a pan and heat it up. Add the salmon and start searing it.


2. In a separate dish, add baby arugula, lemons, oranges, tomatoes, mint and cilantro. Add salt, pepper and plum wine and mix it all together.


3. Cook the salmon for 2-2 1/2 minutes on each side. Add a few sprigs of thyme and crushed garlic. Baste the salmon in butter.


4. Place the argula salad on a plate and place the salmon on top of it. Finish with horseradish, olive oil and peaches on top.

 

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Transcripts

Bobby Varua: Hi! My name is Bobby Varua, Executive Chef at 701 Restaurant here in Washington DC. We are going to show you how to break down a whole Atlantic salmon and make a nice simple spring summery dish.

Alright, what we got here is our salmon fillet. It's already de-skin, de-bone, de-belly de everything. We are ready to go. What's I going to show you how to portion this out into a couple of portions. Sometimes, at home if you want to do a little family style, you can do the whole entire fish, but we are going to do an individual dish like we do here at the restaurant. We would like to do anywhere between six and seven ounces of fish.

So once our fish is cleaned off clean, we are going to take our knife and we are going to spot about six ounces. I always use a -- depending on how big the belly is about four fingers lengths away. But we have six ounces, six ounces of the salmon and we are just going to butcher just like that and again if you have any friends who play football, you might have to go a little bit bigger. But you have some nice salmon here. We have got one, two, three, four, five, six, seven, eight, eight nice fillets, alright. That's it.

Coming up next, we are going to show you how to take your salmon and make a nice beautiful summery spring dish.

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