Chef Michael Salmon - Join me in my Kitchen
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.
This is a wonderful ending to any meal. The bananas are delicately coated with shredded coconut and fried until golden brown and crispy. The bananas are then served over a sublime papaya sauce with lychees, creating a dessert that is stunning to both the eye and the palette.
I love macaroons, whether they are made from coconut or almonds. These cookies are lightly crisp on the outside with a soft gooey coconut center and are very easy to make. Drizzle the finished cookies with chocolate if you want to take them one step further.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
