• Global cuisine inspired by travel to 60 countries
• Alum, Hyatt Regency, Carnival Cruiseline
• Chef, Bon Appetit
A great seasonal healthy meal that you can enjoy hot or cold. Roasted wild Alaskan salmon, served on top of an organic quinoa salad with roasted and grilled vegetables and kale, tossed in my own herb-filled dressing. I serve this with a side of garlic bread.
sockeye salmon (wild alaskan sockeye, salt, pepper, oil), quinoa salad (organic quinoa, summer squash, cauliflower, asparagus, grape tomato, kale, dressing (shallots, garlic, parsley, lemon juice, cider vinegar, salt, pepper, brown sugar, fresh herbs, oil), garlic bread (bread, butter, garlic, spices)