Chef Michael Salmon - Join me in my Kitchen
This salad combines baby greens with a Shallot-Walnut Dressing and Goat Cheese Custard. I like to serve it with seasonal vegetables and my homemade Thyme crackers.
I created this unusual walnut crusted cod dish for our Foodie trips to the Dordogne region of France with it’s abundance of local walnut trees. Elevating the “SBP” (standard-breading-procedure) by adding chopped walnuts to the breadcrumb coating is an easy modification. Any nut will work from pecans and macadamia nuts to pistachios and hazelnuts. Other “additions” I have used over the years include plantain chips, fresh herbs, grated Parmesan cheese and Terra Vegetable Chips.
The Dordogne valley produces more walnuts than any other region in France. Walnut trees are everywhere and it is quite disheartening to drive down the road in the autumn and hear the sound of the fallen nuts as they are crushed by your tires. Such a waste. Commercially, they grow 4 varieties of walnuts in the Dordogne region and we always look forward to loading up with a few bags of shelled nuts and a few tins of walnut oil on each trip.
It’s late August here in Maine and I am making zucchini bread every week…they just keep coming. Zucchini bread has always been one of my favorite breakfast “quick breads” to make and eat.
This salad combines two of my favorite items: an amazing Honey and Walnut Dressing and the “ever-so-versatile” Cumin Spice Mix. Add baby spinach, walnuts, dried cranberries and Bleu cheese…how can you go wrong?
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
