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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 44: Stick with Single-Sided Searing

Pan-Seared Salmon with Red Chili-Walnut Sauce

25 minutes

Pan-Seared Salmon with Red Chili-Walnut Sauce

Heating a skillet over medium-high, then lowering the temperature once the salmon is in the pan ensures a nice sear without the risk of scorching, And finishing the cooking off heat, using just the pan's residual heat, ensures the fish stays moist and won't overcook. We paired salmon fillets with a spicy Georgian-style condiment called red adjika, which is made with garlic, chilies, a few spices, tomato and umami-rich walnuts. If you can only find whole fennel seeds, not ground, simply whirl ½ teaspoon whole seeds in a spice grinder to a fine powder. And try to purchase fillets of the same thickness so they cook at the same rate.

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DECEMBER 2020
CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET

This set of three knives meet the everyday needs of every home cook. Made from rust-resistant German stainless steel, these knives feature comfortable, midsize polymer handles, and the set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip.

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