PREP AHEAD: READY-TO-COOK MEALS

NOTES FROM THE TEST KITCHEN

HOW TO SKIN A SALMON FILLET

1. Insert the blade of a sharp boning knife just above the skin about 1 inch from the end of the fillet. Cut through the nearest end, away from yourself, keeping the blade just above the skin.

2. Rotate the fish and grab the loose piece of skin. Run the knife between the flesh and skin, making sure the knife is just above the skin, until the skin is completely removed.