Pan-Seared Salmon | Bart’s Fish Tales – AD

hi everyone i’m bart of buzz fishtails

hi everyone i’m bart of buzz fishtails and today i’m going to make you a

and today i’m going to make you a

and today i’m going to make you a delicious fancied organic salmon Filat

delicious fancied organic salmon Filat

delicious fancied organic salmon Filat green asparagus and a warm dressing and

green asparagus and a warm dressing and

green asparagus and a warm dressing and this delicious salmon has been farmed

this delicious salmon has been farmed

this delicious salmon has been farmed here on the causeway coast in Northern

here on the causeway coast in Northern

here on the causeway coast in Northern Ireland so the first thing I’m going to

Ireland so the first thing I’m going to

Ireland so the first thing I’m going to do is making this warm dressing I’m

do is making this warm dressing I’m

do is making this warm dressing I’m going to chop one shallot

going to chop one shallot

going to chop one shallot okay so garlic chop it fine I take a

okay so garlic chop it fine I take a

okay so garlic chop it fine I take a nice tomato cut it in quarters and I cut

nice tomato cut it in quarters and I cut

nice tomato cut it in quarters and I cut out the seeds and again I’m going to cut

out the seeds and again I’m going to cut

out the seeds and again I’m going to cut them in small little cubes I’m going to

them in small little cubes I’m going to

them in small little cubes I’m going to chop up some olives like one tablespoon

chop up some olives like one tablespoon

chop up some olives like one tablespoon take a handful of capers which give the

take a handful of capers which give the

take a handful of capers which give the acidity to the sauce I’m going to chop

acidity to the sauce I’m going to chop

acidity to the sauce I’m going to chop some parsley stalks I’ve got my stove

some parsley stalks I’ve got my stove

some parsley stalks I’ve got my stove medium heat and I’m going to add like

medium heat and I’m going to add like

medium heat and I’m going to add like two tablespoons of good extra virgin

two tablespoons of good extra virgin

two tablespoons of good extra virgin olive oil I’m going to simmer the

olive oil I’m going to simmer the

olive oil I’m going to simmer the shallot and garlic so now I add the

shallot and garlic so now I add the

shallot and garlic so now I add the parsley stalks after two minutes give it

parsley stalks after two minutes give it

parsley stalks after two minutes give it a little stir the tomatoes I add the

a little stir the tomatoes I add the

a little stir the tomatoes I add the olives and at the Kapus so now the juice

olives and at the Kapus so now the juice

olives and at the Kapus so now the juice of half a lemon with some pepper and

of half a lemon with some pepper and

of half a lemon with some pepper and some salt I take it off the heat next

some salt I take it off the heat next

some salt I take it off the heat next step I have a really nice grill pan

step I have a really nice grill pan

step I have a really nice grill pan which I’m going to make really hot so

which I’m going to make really hot so

which I’m going to make really hot so green asparagus I just cut off the end

green asparagus I just cut off the end

green asparagus I just cut off the end part which is around two centimetres and

part which is around two centimetres and

part which is around two centimetres and I’m going to toss it around in a mixture

I’m going to toss it around in a mixture

I’m going to toss it around in a mixture of olive oil pepper and salt just to

of olive oil pepper and salt just to

of olive oil pepper and salt just to give it a bit of seasoning so it’s time

give it a bit of seasoning so it’s time

give it a bit of seasoning so it’s time to give these beautiful asparagus at

to give these beautiful asparagus at

to give these beautiful asparagus at grill so we turn them around look at

grill so we turn them around look at

grill so we turn them around look at this beautiful grill marks so we’re

this beautiful grill marks so we’re

this beautiful grill marks so we’re almost there and now it’s time to go to

almost there and now it’s time to go to

almost there and now it’s time to go to our hero this salmon we’re going to meet

our hero this salmon we’re going to meet

our hero this salmon we’re going to meet Nigel he’s the organic salmon farmer my

Nigel he’s the organic salmon farmer my

Nigel he’s the organic salmon farmer my job I bought nice to see is the video so

job I bought nice to see is the video so

job I bought nice to see is the video so Nigel is the manager of the Glen arm

Nigel is the manager of the Glen arm

Nigel is the manager of the Glen arm organics Elmen farm and it’s the only

organics Elmen farm and it’s the only

organics Elmen farm and it’s the only Atlantic salmon farm in the iris here I

Atlantic salmon farm in the iris here I

Atlantic salmon farm in the iris here I see good so we got some fish yes we’ll

see good so we got some fish yes we’ll

see good so we got some fish yes we’ll go look at some fish good

so while surrounded by this beautiful

so while surrounded by this beautiful scenery we arriving at the tents yes I

scenery we arriving at the tents yes I

scenery we arriving at the tents yes I see the pans I plan on bay how many pens

see the pans I plan on bay how many pens

see the pans I plan on bay how many pens you have here there’s twelve and total

you have here there’s twelve and total

you have here there’s twelve and total we’ve got sex within them at the minute

we’ve got sex within them at the minute

we’ve got sex within them at the minute what is the main difference between

what is the main difference between

what is the main difference between farming organically or the regular stuff

farming organically or the regular stuff

farming organically or the regular stuff that we get in the super model main

that we get in the super model main

that we get in the super model main differences would be the stock and then

differences would be the stock and then

differences would be the stock and then say yeah a lot less salmon per page so

say yeah a lot less salmon per page so

say yeah a lot less salmon per page so they have more space to live in

they have more space to live in

they have more space to live in so organic fish meals number two and

so organic fish meals number two and

so organic fish meals number two and very low impact on the environment they

very low impact on the environment they

very low impact on the environment they need feed now they’re ready for feeding

need feed now they’re ready for feeding

need feed now they’re ready for feeding yeah okay let’s give some feed them

yeah okay let’s give some feed them

yeah okay let’s give some feed them right

so now we will start with the real work

so now we will start with the real work we’re going to fish this beautiful

we’re going to fish this beautiful

we’re going to fish this beautiful organic salmon right yep we’re gonna cut

organic salmon right yep we’re gonna cut

organic salmon right yep we’re gonna cut your fish part we’re going to cage we’re

your fish part we’re going to cage we’re

your fish part we’re going to cage we’re going to scoop it we’re gonna scoop all

going to scoop it we’re gonna scoop all

going to scoop it we’re gonna scoop all night with you on that

night with you on that

night with you on that okay so let’s find one this is beautiful

okay so let’s find one this is beautiful

okay so let’s find one this is beautiful guys your feeder the bright eyes and

guys your feeder the bright eyes and

guys your feeder the bright eyes and look at the gills they’re more red than

look at the gills they’re more red than

look at the gills they’re more red than red

red

red let’s go cooking let’s go so I’m going

let’s go cooking let’s go so I’m going

let’s go cooking let’s go so I’m going to cut steaks of around 150 160 grams so

to cut steaks of around 150 160 grams so

to cut steaks of around 150 160 grams so here we have these beautiful salmon

here we have these beautiful salmon

here we have these beautiful salmon steaks which I’m going to season with

steaks which I’m going to season with

steaks which I’m going to season with some salt and some pepper from both

some salt and some pepper from both

some salt and some pepper from both sides so I had like what 1/2 tablespoon

sides so I had like what 1/2 tablespoon

sides so I had like what 1/2 tablespoon of ground nut oil into the pan on medium

of ground nut oil into the pan on medium

of ground nut oil into the pan on medium heat

heat

heat start pan frying on the skin side so the

start pan frying on the skin side so the

start pan frying on the skin side so the important thing now is you’re not moving

important thing now is you’re not moving

important thing now is you’re not moving your salmon because there’s juice coming

your salmon because there’s juice coming

your salmon because there’s juice coming out of the salmon and you’re creating

out of the salmon and you’re creating

out of the salmon and you’re creating this crispy skin and you don’t want to

this crispy skin and you don’t want to

this crispy skin and you don’t want to have this crispy skin touching the juice

have this crispy skin touching the juice

have this crispy skin touching the juice because then it will be sloppy I’m going

because then it will be sloppy I’m going

because then it will be sloppy I’m going to cook it on the skin like two three

to cook it on the skin like two three

to cook it on the skin like two three minutes turn it around for another

minutes turn it around for another

minutes turn it around for another minute and then my feathers will be

minute and then my feathers will be

minute and then my feathers will be perfectly done so now it’s time to turn

perfectly done so now it’s time to turn

perfectly done so now it’s time to turn them around Wow look at this perfectly

them around Wow look at this perfectly

them around Wow look at this perfectly pan-fried skin and never turn back

pan-fried skin and never turn back

pan-fried skin and never turn back the skin side into the pan because

the skin side into the pan because

the skin side into the pan because there’s juicy so I take the salmon and

there’s juicy so I take the salmon and

there’s juicy so I take the salmon and it will be really crispy from the

it will be really crispy from the

it will be really crispy from the outside both sides actually tender and

outside both sides actually tender and

outside both sides actually tender and juicy from the inside you still see that

juicy from the inside you still see that

juicy from the inside you still see that the color of the salmon the original

the color of the salmon the original

the color of the salmon the original color is still here so

color is still here so

color is still here so back there Antipas it’s not warm anymore

back there Antipas it’s not warm anymore

back there Antipas it’s not warm anymore so I’m going to heat it up again finish

so I’m going to heat it up again finish

so I’m going to heat it up again finish it off with some chopped parsley leaves

it off with some chopped parsley leaves

it off with some chopped parsley leaves okay play it up green asparagus a scoop

okay play it up green asparagus a scoop

okay play it up green asparagus a scoop of this beautiful warm dressing the

of this beautiful warm dressing the

of this beautiful warm dressing the organic salmon which has been caught

organic salmon which has been caught

organic salmon which has been caught here at the causeway coast in Northern

here at the causeway coast in Northern

here at the causeway coast in Northern Ireland and I finish it up with some

Ireland and I finish it up with some

Ireland and I finish it up with some fresh lemon zest so now the big big

fresh lemon zest so now the big big

fresh lemon zest so now the big big moment we’re going to taste this

moment we’re going to taste this

moment we’re going to taste this beautiful organic salmon Nigel please

beautiful organic salmon Nigel please

beautiful organic salmon Nigel please this is your salmon

this is your salmon

this is your salmon yep and this what I made with it so

yep and this what I made with it so

yep and this what I made with it so please take a fork and take a bit of the

please take a fork and take a bit of the

please take a fork and take a bit of the salmon we’re going to have it taste

salmon we’re going to have it taste

salmon we’re going to have it taste Wow do you think of it as a miso it’s

Wow do you think of it as a miso it’s

Wow do you think of it as a miso it’s good yeah

good yeah

good yeah beautiful very good it’s the crunchiness

beautiful very good it’s the crunchiness

beautiful very good it’s the crunchiness outside and the tenderness and juiciness

outside and the tenderness and juiciness

outside and the tenderness and juiciness yeah full of flavor it’s full of flavor

yeah full of flavor it’s full of flavor

yeah full of flavor it’s full of flavor and it tastes even better because I know

and it tastes even better because I know

and it tastes even better because I know it’s hundred percent natural

it’s hundred percent natural

it’s hundred percent natural it’s organic yeah it’s the fish for the

it’s organic yeah it’s the fish for the

it’s organic yeah it’s the fish for the future so thank you Nigel for having me

future so thank you Nigel for having me

future so thank you Nigel for having me here

here

here it was amazing to fish with you

it was amazing to fish with you

it was amazing to fish with you beautiful scenery delicious food so if

beautiful scenery delicious food so if

beautiful scenery delicious food so if you have the opportunity visit to visit

you have the opportunity visit to visit

you have the opportunity visit to visit Northern Ireland you really should do it

Northern Ireland you really should do it

Northern Ireland you really should do it if you have any comments any questions

if you have any comments any questions

if you have any comments any questions leave them down in the box below if you

leave them down in the box below if you

leave them down in the box below if you want sieves more seafood recipes please

want sieves more seafood recipes please

want sieves more seafood recipes please head over to my channel Bart’s fish

head over to my channel Bart’s fish

head over to my channel Bart’s fish tails and hope to see you soon bye bye