Chef Michael Salmon - Join me in my Kitchen
Mary Jo and I used to stop at the fresh fruit market in Aruba on the way home from work to pick up a few Caribbean papayas for this refreshing island drink. It’s a great drink for a hot summer day or to start off a Caribbean themed party and the Kahlúa elevates a traditional Pina Colada to a new level.
Cold smoked salmon is cured for 24 hours and gently smoked at a low temperature. With cold smoking, the salmon is “cooked” by the curing process and then exposed to smoke in a cool environment to impart smoke flavor.
Poached pears were always on our breakfast menu at the Inn, and this version over pistachio pound cake with a raspberry-star anise sauce was a big hit.
Compound butters are so versatile and easy to make. Flavor combinations are endless and this combination of lemon and dill pairs well with cooked fish.
Sous Vide is the ideal technique to cook potatoes. They are so simple to make and the true taste of the potatoes comes through whether you are cooking whole new potatoes or cutting up large potatoes for a mash.
Garlic confit is simple to make and is a great way to preserve garlic. Pre-cooking garlic makes it safe and convenient to use in Sous Vide cooking.
These Flash-Fried Nori and Tuna Rolls are out of this world with their crisp panko-tempura exterior and soft tender interior of fresh tuna. Yum! Experiment with other fillings too. The Ginger-Wasabi Butter Sauce is a great match for this dish, with its French origins and Japanese flavors. The creaminess of the sauce balances with the heat of the wasabi and perfectly compliments the crispy roll.
This recipe for Rhubarb-Raisin Bread Pudding came from my mom, Rita Salmon. She entered it into a recipe contest in 1983 in Minnesota and received an honorable mention. It was published in the Minneapolis Star and Tribune “Eighth Annual Reader’s Best Recipe Cookbook.”
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.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
