Chef Michael Salmon - Join me in my Kitchen
My recipe for Crispy whole Fish features a few unique ingredients including Salted Black Beans and Chinese Five Spice. Some people can’t get past the fact that the fish is staring back at them while they eat. Whole, appropriately sized fish can also be difficult to find. In either case, fish fillets work equally well in this recipe, and it is a whole lot easier to eat.
I love to marry flavors of the Caribbean with New England ingredients. Sweet and plump Maine scallops really take on the flavor from both the smoked salmon and Caribbean Spice Mix in this recipe and pair nicely with the sweet potato puree.
Kung Pao is a classic dish from the Sichuan province of China, known for its use of hot chilies in its cuisine. Chicken, beef or pork can also be used in place of the shrimp in this recipe and the amount of heat can be adjusted by the quantity of sambal oelek (hot chili paste) used. The marriage of the chilies heat, the sweetness of the sauce and the crunch of the peanuts make this a favorite dish.
I have been making pizzas at home (and in Italy on my Foodie Tours) for years and would like to share my recipe for a thin “cracker style” crust and my simple to make pizza sauce. I will also share some tips for successful pizza making and recommend some of my favorite tools that I use when making pizzas at home.
Beef Bourguignon (or Boeuf Bourguignon) is a thick, rich French beef stew made with lots of red wine, aromatics like carrots, onions and garlic and garnished with small pearl onions and mushrooms. Traditionally it is cooked in a large Dutch oven, but in this post, I will show you how to cook it long and slow in a multi-cooker, crock pot or instant pot.
This recipe for Cod with a White Bean-Chorizo Broth comes from my Foodie trip to the Catalonia region of Spain. The flavorful broth pairs well with the seared cod and the dish is topped with crispy chorizo and croutons.
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.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
