Chef Michael Salmon - Join me in my Kitchen
Halibut is one of my favorite fish and in this dish I pound it out gently and stuff it with a crabmeat mixture. Drawing on my Caribbean experiences, I then turn this New England combination into a hybrid by crusting it with crisp plantain chips and serving it with a tropical fruit salad.
The Caribbean dry spice mix in this recipe gives these crab cakes a unique twist. I also serve them with a Caribbean seasoned remoulade and, in the summer months, a nice corn relish. In the late fall and early winter, I switch out the sweet summer corn for roasted beets.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
