Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Tuesday, December 23, 2014
Start by cutting your skinless salmon into quarter inch chunks, it’s a lot easier to cut if you throw it in the freezer for twenty minutes first. I think a little bit of lime juice, minced shallot, diced cucumber, kosher salt, black pepper, and your best extra virgin olive oil are essential but after that what you toss it with is all about personal preference; Options include cilantro, ginger, jalapeno, sesame oil or lime zest.
For a special presentation form the tartare using a clean empty tuna can with the lids cut off and plate individually with homemade tortilla or potato chips. Cheers!