My favorite part of being a chef is to create menus. I like taking the local ingredients, with a dash of inspiration from the local chefs and then I put a cup of my spin on an idea. This past menu I had a entrée that had a combination of sweet, bitter, creamy, fruity all together. The entrée was BBQ Salmon with topped with caramelized onions, grilled pineapples, sweet mashed potatoes and broccoli rabe.
My thought process started with wanting to do something with BBQ sauce and Salmon. I start to think what would compliment the BBQ Salmon. Now that I have my protein how do I surround the salmon to be a complete entree. So I start to think about vegetables that would counter react to the sweet BBQ sauce and immediately I think of broccoli rabe. Broccoli rabe has nice bitter green taste to it. I love to sautée it with garlic and coconut oil, after I blanch the broccoli rabe. The reason for blanching, if you didn’t know, is to keep the bright green color. Its one of my favorite green vegetables. Then I think with the bitter greens I should add a creamy texture to balance the broccoli rabe and the salmon. And boom who doesn’t like a mashed sweet potato. I made the mashed sweet potato creamy with some sour cream, butter and salt. whipped them all together and you have magic. I thought the salmon could use a little extra POW so I thought caramelized onions and grilled pineapples would be great to complete this entree. My meals are fine dinning style. I respect the ingredients and find a balance to compose a full entree. I think this was a true summer meal that was enjoyed by everyone that had NALA’s meal that day. 😉