The Best Potato Crusted Salmon

Potato Crusted Salmon

Potato Crusted Salmon
Lemon Butter Sauce with Dill and Parsley
Coins of Carrot, Zucchini, Yellow Squash

It had been way too many years since we’ve enjoyed this fabulous potato crusted salmon dish. Our dear friends, Scott & Gina Lee, closed their super-popular Redondo Beach, California restaurant, Gina Lee’s Bistro, in 2014 after almost 19 years in business. Oh gosh, how the South Bay misses their brilliant original Cal-Asian fare!

Their Potato Crusted Salmon had been a favorite of my grandmother-in-law, Evelyn Dawn. She was always professing the benefits of salmon’s omega-3 fatty acids and ordered it every single time we dined there (which was very often).

After she passed away at 93 years of age in 2000, Scott & Gina graciously named this dish as a tribute to her: Evelyn Dawn’s Potato Crusted Salmon. It is such a wonderful recipe, it’s hard to believe it took me so long to recreate it and share on Taste With The Eyes again…it is every bit as delicious as we remember!

Potato Crusted Salmon Recipe

Continue reading “The Best Potato Crusted Salmon”

Turkey Matzo Ball Soup

Turkey Matzo Ball Soup

Turkey Soup with Poultry-Seasoned Matzo Balls
Egg Noodles, Peas, Carrots, Shredded Turkey

A blend of thyme, sage, black pepper, marjoram, rosemary and nutmeg – this traditional Thanksgiving seasoning adds a unique savory flavor to my Hanukkah matzoh balls.

When Hanukkah falls right after Thanksgiving on the calendar, a special opportunity arises. Here, we are merging the best flavors and recipes of both holidays…With this seasoning, the matzoh balls have a taste reminiscent of turkey!

Turkey Soup with Poultry-Seasoned Matzo Balls Recipe

Continue reading “Turkey Matzo Ball Soup”

Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.

Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!

Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.

Alaska Sablefish Recipes

Glacier Bay, Alaska
Glacier Bay, Alaska

Continue reading “Alaska Sablefish, Two Ways”

Chanterelle Gravy

Chanterelle Gravy

Crispy-Skin Chicken Thighs, Chanterelle Gravy, Microgreens

What would you pay for a whole pound of Fresh, Wild, Golden Chanterelle Mushrooms from Oregon? These fancy, seasonal mushrooms can be quite pricey.  I’ve seen them locally for $30/lb and on the internet for up to $80/lb plus shipping charges. But here at Costco in Las Vegas, a pound of beautiful Oregon Chanterelles cost only $12.99. We couldn’t pass up that deal!

When cooked, luxurious chanterelle mushrooms have a velvety consistency and a woodsy, earthy flavor with hints of mild pepper. Chanterelle gravy is a great way to elevate the humble chicken thigh.

Chanterelle Gravy Recipe

Continue reading “Chanterelle Gravy”

This Is Dynamite!

Salmon and Scallop Dynamite

Salmon and Scallop Dynamite

We’ve been enjoying Dynamite at sushi restaurants for decades, but had never thought to prepare it at home. Recently we enjoyed another fabulous meal at Roy Choi’s Best Friend on the Vegas Strip. Every single dish was intriguing, with bold delicious flavors. His Uni Dynamite Rice was no exception.

Now, the other day I made another fantastic platter of sockeye salmon crudo from my Sitka Salmon Shares, and had some leftover pieces of salmon after I had arranged the fish on the plate. Since receiving my shipment of sashimi-grade Alaskan salmon, I’ve been looking for more raw fish recipes. I pulled out Chef Sam Choy’s cookbook, Poke, and came across his recipe for Salmon Dynamite.

As a super-tasty use for my leftover salmon pieces and a way to reimagine Best Friend’s dish… the inspiration for my Salmon and Scallop Dynamite recipe comes from Chef Roy Choi and Chef Sam Choy. A Choi-Choy Dynamite you might say.

Salmon and Scallop Dynamite

Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.

Uni Dynamite Rice at Best Friend, Las Vegas
Uni Dynamite Rice at Roy Choi’s Best Friend, Las Vegas

Chef Roy Choi’s amazing Uni Dynamite Rice is pictured above with salmon roe, sriracha, yuzu, and sesame. All the dishes we have tried are unique and mind-blowing.  On a previous visit to Best Friend we had an extraordinary vegetarian Eggplant Schnitzel, read about it here.

The Chef says of his restaurant at Park MGM, “It’s Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS.”

Salmon and Scallop Dynamite Recipe

Continue reading “This Is Dynamite!”