Salt Fat Acid Heat: Fish

Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each. For the month of September, the book is Samin Nosrat’s Salt Fat Acid Heat. I hope you’ll cook along with me! The book is available for purchase here.

Note: some recipes may be available online, but I only share links if they explicitly state it’s reprinted with permission from the author or publisher!

Slow-Roasted Citrus Salmon

I don’t eat nearly as much salmon as I used to as Alex isn’t a huge fan – and TBH no one is a fan of the lingering smell in the apartment from cooking! But I think Samin’s Slow-Roasted Citrus Salmon may be the answer (for the smell at least) To make this, you removed the skin and place the filet on a bed of lemons before roasting low and slow at 225 degrees for 50 minutes. The gentle cooking didn’t cause any noticeable smell and even better resulted in perfectly flakey, moist, and tender salmon! We served the large chunks of salmon over Samin’s delightful Avocado and Citrus Salad composed of grapefruit, oranges, macerated red onions, and sliced avocado. The pairing was perfect as the acid cut through the fat of the salmon and creamy avocado and the macerated onions lent a nice crunch!

Book: Salt Fat Acid Heat, page 310
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: olive oil
Pricey Ingredients: —

Version of the recipe on Once Upon A Chef

Tuna Confit

For the second dish, I made her mouthwatering Provencal Tuna Confit Sandwich. The tuna is cooked in warm olive oil infused with garlic, red pepper flakes, bay, lemon, and black peppercorns – once cooled you can create the magical sandwich. I used a demi-baguette, smeared it with Samin’s aioli then layered on the tuna confit, basil leaves, a sliced 10-minute egg, cucumbers, tomatoes, and finally a sprinkling of capers. I am drooling just thinking back to this masterpiece. 

Book: Salt Fat Acid Heat, page 314
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: olive oil
Pricey Ingredients: —

Recipe on Luke’s Lobster