Chef Michael Salmon - Join me in my Kitchen
Pot stickers are a hybrid type of dumpling that are both steamed and fried, creating a texture that captures the best of both worlds. This recipe has a Thai flavored pork filling and is served with a light and bright Thai dipping sauce.
Thai noodle salad is a great starter to a Thai themed meal and is so quick and simple to make. This salad is very versatile and any number of ingredients can be used in place of the chicken breast including grilled shrimp, cooked lobster meat, seared scallops, and almost any vegetable.
My chunky tomato salsa recipe (Pico de Gallo) is quick and easy to make and is great on everything from homemade corn tortilla chips and tacos to nachos and inside burritos.
Tomato Concassé refers to the preparation of ripe tomatoes that are skinned, deseeded and cut into a nice uniform dice.
Samfaina is a cooked vegetable dish that comes from Spain and features eggplant, zucchini, tomatoes and sometimes peppers. It is similar to a French Ratatouille. My version is diced small and cooked down for many hours to create an incredible base for fish, pork or chicken dishes.
In the spring when green peas hit the market, I find myself shucking pounds of them to create these wonderful Green Pea ravioli. The fresh lemon and olive oil sauce complements, but doesn’t over power their delicate flavor. Make them green by using Spinach pasta dough, or have a contrast in colors by using Egg pasta dough.
Tuscan Onion Soup is similar to the French version with a few alterations including the addition of pancetta, leeks, Sangiovese wine and Pecorino cheese.
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 create two wonderful versions of this refreshing and light soup. The first version, given here, is made with fresh mussels while the other is made with thinly sliced chicken breast. Orange and lime juice balance out the creaminess of the coconut milk, while the Jalapeño and Sambal give the soup a little kick.
Semifreddo, in Italian, translates to “partially frozen.” It has a lighter texture, and is more like a frozen mousse than ice cream due to the incorporation of lots of air in its preparation. I make several versions of this classical Italian dessert by adding different ingredients for various flavor and texture combinations. This version, made with Limoncello, is light, bright and simple to make.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
