In this video, Paul Ayo shares his favorite uses for the Shun paring knife, a must-have tool in every kitchen. From prepping delicate fruits like kiwi to slicing shallots and removing the membrane from jalapeños, Paul demonstrates just how versatile and essential this knife is for precision tasks. He also shares tips for safely using a paring knife in hand for tasks like peeling, while highlighting why the Shun paring knife stands out.

Whether you're slicing, peeling, or prepping your favorite ingredients, this paring knife can handle it all. Watch as Paul shows you the right way to use this kitchen essential!

Paul Ayo's Seared Salmon with Fruit Salsa
Serves 4

Ingredients

Salmon:
4 (6-ounce) pieces of salmon filets
Salt and freshly ground black pepper
6 tablespoon pecan oil

Salsa:
2 cups Kiwi fruit (sub: mango, pineapple, papaya, cucumber, stone fruit), diced
1-2 Jalapenos or other pepper, diced
1 red bell pepper, diced
1 shallot or small red onion, diced
1 inch of lemongrass
Salt and pepper to taste
Optional- herbs, honey

Directions
1. Before using, check how hot the jalapeño is. You can remove the ribs and seeds to reduce the heat, or leave them in if you prefer a spicier kick. Stir all ingredients together in a bowl and refrigerate for at least one hour.

2. Pat the salmon dry, then season it generously with salt and pepper. Sear it in a non-stick pan over medium heat with a light spray of pecan oil. Cook for 3 minutes on the side that will face up when served and 2 minutes on the other side.

3. You’ll have extra salsa left over—trust me, it will taste even better the next day as the flavors continue to meld together!