Chef Michael Salmon - Join me in my Kitchen
Paella is one of the most popular dishes in Spain, and originated in the Valencia region which is on the central-eastern coast of Spain along the Mediterranean Sea. There are three well established types of Paella (and of course, many more variations), all including the basic ingredients of rice (calasparra or bomba), saffron and olive oil: Meat only, Seafood only and Mixed Paella with meat, seafood and vegetables.
Slow cooking this pork loin roast in a circulating bath of warm water “Sous Vide” produces a product that is more tender and juicy than pork cooked by traditional methods. For a quick sauce for Sous Vide items, I often turn to compound butters which are so versatile, easy to make and convenient since they can be made well in advance.
Sole Provençal is a dish we prepare when we are in the Provence region of France and it utilizes my technique of encasing the fish with an egg coating. The Provençal Tomato mixture pairs well with the fish and the entire dish can be prepared in the same sauté pan.
My recipe for Eggplant Parmesan is a little different from many recipes out there. I lightly coat the sliced eggplant with flour and egg before I fry them and avoid the heavy layer that breadcrumbs add. I find that my recipe yields a dish that is less heavy and that the texture is much better without the addition of breadcrumbs.
This is one of my favorite techniques for breading a light-fleshed fish like flounder, sole, haddock or cod. The fish is seasoned, floured and dipped in an egg wash and fried until golden on each side. The “egg breading” seals in the moisture and keeps the fish tender and juicy, plus it can be done in advance without the hassle of soggy breading.
Halibut is one of my favorite fish and in this dish I pound it out gently and stuff it with a crabmeat mixture. Drawing on my Caribbean experiences, I then turn this New England combination into a hybrid by crusting it with crisp plantain chips and serving it with a tropical fruit salad.
Eggplant is such an integral part of Sicilian cuisine and can be found in many dishes from appetizers and pastas to sauces and main courses. On our Foodie Trips to Sicily, eggplant finds it’s way onto the menu most days. My stuffed eggplant is a rather rustic dish in which an eggplant is cut lengthwise in half and stuffed with an incredibly flavorful mixture of ground pork, spices, olives and raisins. My Fennel Spice Mix is also great on fish and shellfish.
I learned to make this dish from a Chinese Chef named Mr. Chang during my years working for Hyatt Hotels. The cuisine we served in that restaurant is what I refer to as “Haute Chinese,” in which a traditional dish is elevated in quality by using premium ingredients. This dish is made with tender pork tenderloin and fresh fruit. The sweet and sour sauce recipe is very simple to make (not thick and corn syrupy like the commercial ones) as is the batter.
The term “confit” refers to something that is cooked slowly in it’s own fat. Duck legs are the most common item cooked in this manner because ducks are quite fatty and benefit from a long-slow cooking process. The legs are first cured for 24 hours with a wet rub of orange, scallion and spices (including star anise) and slowly simmered in duck fat for 10 hours. My recipe for confit calls for 12 duck legs because if you are going through all this effort, you might as well make a decent-sized batch. It freezes well and can be used in anything from crêpes and cannoli’s to onion or bean soups and cassoulet.
Halibut is one of my favorite fish and can be found on both coasts of the United States. It has a flaky and meaty texture that can stand up to the strong flavors in this recipe. Be careful not to overcook it though, as too much heat can render it dry and unappetizing. The pesto in this recipe is a little different from a standard pesto, replacing the basil and pine nuts with arugula and hazelnuts.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
