Chef Jason Franey's Recipes Made Easy
By
Food & Wine
Updated January 09, 2017
Jason Franey demystifies cooking with his easy techniques and delicious meals, including black cod, crab cakes, and roasted salmon.
Black Cod: Chef Way
At Canlis, Jason Franey gently smokes small squares of cod over applewood chips until just cooked.
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Black Cod: Easy Way
Broiling Option: Instead of smoking cod, as Franey does, brush full-size portions of the fish with Dijon mustard and broil until crisp outside and silky within.
Olive Swap: Jason Franey uses hard-to-find Taggiasca olives. Instead, try easy-to-buy green or brown olives; microwaving them in olive oil makes them crispy.
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Crab Cakes: Chef Way
Jason Franey serves his crab cake with curry aioli (there's a curry-powder garnish on the plate, too).
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Crab Cakes: Easy Way
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Roasted Salmon: Chef Way
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Roasted Salmon: Easy Way
Instead of a mushroom puree, top the fish with mushrooms sautéed in red wine.
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By
Food & Wine