Chef Michael Salmon - Join me in my Kitchen
I love this vibrant colored soup with the contrasting whipped cream. Some crunchy nutmeg croutons and a sprig of fresh dill complete the soup.
Allways one of my go-to recipes for Cocktail Hour at the Inn. The foundation of polenta topped with a Spicy-Lemon Aioli and Grilled Tiger Shrimp is hard to beat.
This is one of my all time favorite-quick hors d’oeuvres to take to a friends house. Prep time is minimal, actual cooking time is short and it travels well.
A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.
Scabechi is an Aruban dish of pickled fish. Unlike seviche, which is raw pickled fish, scabechi is made with fish that has been seared and cooked through. Scabechi should be made ahead and refrigerated for at least 24 hours before use to allow the fish […]
Gazpacho is a refreshing soup for a hot summer day. I usually make gazpacho one day in advance to allow the flavors in the soup to blend. The herbed sour cream enhances the soup with additional body and the Caribbean dry spice mix gives the […]
This dish is the cover photo for my second cookbook; In the Kitchen with Michael Salmon. Here, I have transformed the popular Niçoise salad into a warm ”Maine-inspired” dish with Maine Atlantic salmon, purple Maine potatoes and fiddlehead ferns. Spring in Maine would not be […]
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
