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How to make salmon and chicken satay - How to Break Down Salmon and Chicken Satay
Tags:How to Break Down Salmon and Chicken Satay ,monkey see,asian recipe,chicken satay,monkeysee,salmon satay,thai food
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Hi! My name is Bryan Davis with Chef Bryan’s Kitchen. And in this clip which we’re going to be doing chicken and salmon saut?s, I’m going to show you how to cut the chicken and make the marinate so that it would be all ready to let them set so that we can prepare them for the grill.
Let’s go ahead and get started with the chicken. We have a nice skinless, boneless chicken breast, and we’re going to do is that we are going to cut our chicken in little almost bite-size pieces. Now, when I do this, I kind of like to keep from dirtying a lot of things in the kitchen. So what I’m going to do is I’m going to put my marinade together so that when I cut the chicken, I can put it straight into the marinade.
What we’re going to do first to start our marinade is we’re going to take our soy sauce. We’re going to put about 2 tablespoons of soy sauce. Put about 2 tablespoons of lemon juice and about 1 tablespoon of rice wine vinegar. We got olive oil here and what we’re going to do is we’re going to emulsify the olive oil. We’re going to continue to whisk our base while we slowly jostle the olive oil in.
What we’re trying to do is just get this all combined so that the oil doesn’t separate out. We’ve got our nice base, so now what we’re going to do is add a little bit of garlic. Now then, what we’re going to do with the garlic is we’re going to make a paste out of it. So, the way we’re going to do this is we’re going to take the tip off and then basically we just going to slice our garlic down until we get it finely chopped. I’m just going to take it down until we get a nice fine chop and what we’re going to do is we’re going to add just a touch of salt to it and then we’re going to start using the side of our knife and start mashing the garlic against the cutting board to make a paste.
What this does is it completely breaks the garlic down to where we get the flavor but we don’t have the large raw bite of garlic. It also helps when you’re making a salad dressing or any type of marinade. It helps to bring the flavor out a little bit quicker. Now, we’ve got our garlic paste that we’re just going to throw in there. Stir that around and that’s about what we want for our marinade.
Now since we’re doing both chicken and salmon saut?, what I’m going to do is I’m going to divide this marinade into two rather than make two batches of marinade. Just make one batch and divide it. So now, we can go ahead and continue to prep our chicken. So what we’re going to do—like I said, we just want these bite sized, so we’re going to take our knife and we’re just kind of cut on an angle on the chicken. They don’t really have to be exact. The main thing, you want to try and keep them all about the same size and you want to keep them all about the same. You want these to be easy to eat and not something that people are going to have to take off the stick and use a knife and fork with. So, we’re going to take these and we’re just going to put them right down in our marinade and let this set. You want them to set for a minimum of about 30 minutes but they can set for up to a couple of hours. So, we’re just going to toss this around. Let this set for a couple of minutes.
And what I’m going to do now is I’m going to take a little bit of cilantro. I’m just going to break these with my fingers and put it right into the marinade and just let all these flavors melt together so that they’ll flavor the chicken nicely. This is a chicken that we’re going to serve with a sauce but you really don’t need to serve this with a sauce. This is going to have a great flavor just on its own.
So, there’s the chicken. So now what we’re going to do is we’re going straight to the salmon. And now for the salmon, we want we want the same process. We’ve got a nice fillet of salmon here and we’re going to take the belly flap off of the salmon. I’m still going to use it but it’s going to cook a little bit differently than the rest of the salmon, so I want to cook the belly flap a little bit separately.
So, what we’re going to do with our salmon is we’re going to take it and we’re going to basically cut it into fillets. However long you want the saut?s to be, that’s how big you’re going to cut your fillet. So, I’ve got a piece of salmon that would make a nice fillet here. And what we’re going to do is we’re just going to cut it in the same bite sized pieces. The salmon is going to be a little bit more uniform than the chicken just because of the nature of the product that you’re starting off with. But again, you want about the same size, nice bite sized piece that people would be able to eat very easily.
So, we just kind of do a few more like this. So, we put them in the marinade and what we’re going to do is we’re going to take a little bit more of our cilantro and we’re just going to break it up and put it in there, and again let these flavors melt. So, we have our marinade together. We have our cilantro in there. So now, what we’re going to do is we’re going to toss these together. And we’re going to let these set for a minimum 30 minutes and a maximum of about 2 hours.
So now, we have our salmon and our chicken in a marinade. We’re going to let these set for about 30 minutes. In the next clip, we’re going to show you how to skewer them and grill them.