The Culinary Institute of America
Episodes
Monday Nov 22, 2021
Salmon Tacos with Citrus Cabbage Slaw
Monday Nov 22, 2021
Monday Nov 22, 2021
Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos!
Get Recipes and watch the full series with closed captioning at:
Salmon Tacos with Citrus Cabbage Slaw recipe.
Sunday Nov 21, 2021
Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw
Sunday Nov 21, 2021
Sunday Nov 21, 2021
AquaBounty Salmon served on a crunchy wonton taco with cucumber ginger slaw is a scrumptious twist on your traditional taco. Healthy and satisfying, these crispy salmon tacos are perfect as appetizers or shared small plates. Chef Barbara Alexander from The Culinary Institute of America tops the piece of salmon with a drizzle of Yuzu Koshu Mayonnaise and garnishes with wasabi tobiko, which are wasabi infused fish eggs for a nice little pop.
Get Recipes and watch the full series with closed captioning at:
Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw recipe.
Saturday Nov 20, 2021
Crispy Vietnamese Salmon on Cucumber Herb Salad
Saturday Nov 20, 2021
Saturday Nov 20, 2021
Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly crispy salmon: making sure the skin side of the salmon is completely dry before cooking!
Get Recipes and watch the full series with closed captioning at:
Crispy Vietnamese Salmon on Cucumber Herb Salad recipe.
Friday Nov 19, 2021
Friday Nov 19, 2021
These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe.
Get Recipes and watch the full series with closed captioning at:
Indian-Spiced Salmon Cakes with Mango Chutney recipe.
Thursday Nov 18, 2021
Hawaiian Huli Huli Salmon Bowl
Thursday Nov 18, 2021
Thursday Nov 18, 2021
Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we’re using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I’m topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this delicious and beautiful dish!
Get Recipes and watch the full series with closed captioning at:
Hawaiian Huli Huli Salmon Bowl recipe.
Wednesday Nov 17, 2021
Moroccan Salmon Tagine with Preserved Lemons and Capers
Wednesday Nov 17, 2021
Wednesday Nov 17, 2021
A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon.
Get the Recipe and watch the full series with closed captioning!:
Moroccan Salmon Tagine with Preserved Lemons and Capers recipe.