Salmon Two Ways

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.  

What are we making in this on-demand cooking class?

- Salmon Tartare

- Crispy skinned salmon filet with an Andouille and tomato stew and fresh corn grits

We used Wild Caught Baker King Salmon and Ikura Caviar (salmon roe) from Lummi Island Wild in this class. 

Who is teaching this on-demand cooking class?

This class is taught by Chef Chris Hamm. 

When it comes to salmon, Chef Chris is a one percenter. He started his cooking career on the line near Pike Place Market. After spending 13 years in Tom Douglas’ James Beard nominated Seattle kitchens, he moved to New Orleans.

Simply put, he's cooked more salmon than 99% of the world's population. That is why he is THE CHEF that I wanted to have teach this class.

He is currently the Chef de Cuisine at the Steakhouse at Harrah's in New Orleans.

Ingredients (quantities will be provided once the class is purchased)

Wild Baker King Salmon Fillet from Lummi Island Wild

Ikura caviar (salmon roe) from Lummi Island Wild
Ginger

Garlic
Kosher salt
Black pepper
Rice vinegar
Good olive oil
Radishes
Soy sauce 
Mayo
Puffed rice
Maple syrup
Microgreens

Andouille sausage
Corn
Red onion
Tomatoes (preferably heirloom) 
Jalapeño
Crystal hot sauce (or your favorite)
Lemon
Scallions
 

Equipment

Knife

Cutting board

Small mixing bowls

Microplane

Non-stick skillet

Medium saucepan

Box grater