Grilled salmon. with fiesta rib rub seasoning and garlic
veg medley with ginger garlic scallion sauce.
cauli rice.
light healthy lunch with no carbs, lots of nutrients and fiber.
#food #cooking #personalchef #privatechef #justahumblecook
This is what I made as a personal chef in Beverly Hills. As some of you guys know, we get weekly shipments from the Santa Monica Farmers Market every Wednesday, and we don’t get to choose what arrives. Most of the stuff we get, my clients enjoy, but string beans are not their favorite, but since we do get them pretty often, I found that they enjoy them most when they’re cut up into little rings. And of course, sugar snap peas. When they’re in season, we get them every week. Luckily, they like them either simply steamed or just quickly sauteed. One of my clients also really enjoys steamed broccoli, while the other prefers roasted, so I make sure to always cook them both ways. Today’s lunch request was salmon, so I seasoned them up with the Fiesta rib rub, avocado oil, and fresh garlic. They’ve actually been really liking the rib rub on fish. I loved reading all the comments on Fiesta spices. I’ve never heard of them before, but they seem to have a lot of fans. I know this is going to ruffle some feathers. We get artich chokes from the farmers market, but they do not like the work involved with eating the leaves or even have. So, I steam them, remove the leaves, the choke, quart the hearts, and I roast them until they get super crispy. This they absolutely love, but sadly there is a lot of waste. For the veg medley, I start off by sautéing some zucchini slices since they take the longest. Once they get some color, throw in the sugar snap peas and then the little rings of string beans. I gave them a quick hard sauté just to take the raw edge off and season with this ginger garlic scallion sauce. They didn’t want carbs today. So, I used cauliflower rice instead, which I gave a quick sauté, seasoned with salt and the rest of that ginger garlic scallion sauce. As everything is finishing up, I throw my salmon on the grill and get that skin nice and crispy. I like to get my grill ripping hot and I cook the salmon skin down on the top rack so that it has time to render and crisp up without being absolutely scorched. Then, a quick flash on the flesh side to give it that char flavor and it’s ready to serve. To plate, I add the crispy roasted articho carts, steamed broccoli, the sauteed vegetable medley, cauliflower rice, and then the grilled salmon. And of course, a touch of lemon juice just to brighten up all those vegetables. By the way, proteins should always be presented skin side up. If it’s skin side down, it means they’re hiding something. A carbless, light, healthy, simple lunch with lots of fiber.
42 Comments
Could you pls demo good broccoli recipes? Mine gets either too raw or too saggy:(( THANKS, your meals always look impeccable.
I'm curious, have you ever encountered a client that wanted to cook with you? Maybe only some of the time, or perhaps wanted you to teach them? Or just for fun, because sometimes they like to cook or have the time to, so they liked to be your assistant almost. Or would that get in the way of your process?
Today I found out that vegetables and melons have no carbs
I wish i could have you as a personal chef!!
Why do I see this guy when I'm hungry… Starting to think I'm a massacist
Are you allowed to eat the artichoke leaves since they don't like to? Then it would be less waste
Just curious why you can’t choose the produce you get from the farmer’s market? Love your videos!
Fun fun to watch you create your delicacies of food!! And all the things you consider cooking/making for your clients' health and well being. Thanks for your posts!! ♡D💖
Im sure you get this question all the time but ill ask anyway whos the most famous or well known person youve cooked for
this looks great and I wanna try this myself
You are wonderful. I think my retirement plans involve hiring a personal chef. I will eat whatever is created for me…
I’m done with being the main cook😂 I’ll take it steamed, roasted whatever. Everything is delicious. And so far… I’m not allergic to anything ; no food sensitivities. So I’m easy
I wonder if your clients watch your videos
What do you eat?
He is so cuteee
Good trick grilling salmon on the top rack. I’m tucking that one away for future use 😊
String beans with almonds and butter is very nice as is a Chinese dish of fried beans with spicy sauce and garlic.
Fiesta Spices are the best!! Only ones I use for my Mexican Food cooking.
Are you single? Asking for… well me 😅😂
Garlic scallion oil is my favourite sauce. Haven’t tried making it with ginger, totally adding some in my next batch
Save the leaves and heat them up for yourself later. God bless. 🙏😇✝️🔯
❤️
Very interesting. But I could never understand the idea of "the flavor of char". That is just burnt to me.
"the clients didnt want carbs today" whos gonna tell them that the vegetables that theyre going to eat have CARBOHYDRATES
Do you have to wash the dishes?
They require you to wear mask and gloves. Man, they have odd standards.
It seems like they follow a fairly Mediterranean diet! Which I love because I have multiple health conditions that limit what I can and can't eat, and you give great advice on what to pair with each item and how to cook them!
My favorite way to do sugar snap peas is in a salad sliced, with edamame, scallion, cilantro and a simple dressing with honey, rice wine vinegar, chili crisp, salt and sesame oil!
How gorgeous.. it's amazing
Love the crispy artichoke side
Thank you for insisting on washed mushrooms.
That is an excellent healthy meal!
His was a lovely meal. It looks very flavorful and satisfying.
Love the dish minus seafood. I prefer chicken breast.
Your food always thought out well and prepared with greatness and precision.
Youre a lucky man.
Mmh, slowly eating your way to the heart of the artichoke is so satisfying.
Dipping the big fleshy leaves into a sauce with remoulade and lemon sauce is a labour of love 🤤🤤🤤🤤🤤
Would love to hear a voiceover completely dedicated to timing so we could get a sense of that side of brain work you have to do.
Looks marvelous and love keeping it healthy. I'm not a big fan of salmon. Would this work for cod as well?
One of our favorites at our house, is baby artichokes strip leafs,cut the tips and in half. sautéed, finished with a little fresh garlic,lemon and butter. Same thing, ton of wast but amazing. Lemon water to stop the artichokes from browning. Cook On!!
Italian here: first you lean to clean very well the RAW artichokes, than you cook them, never thinking of steaming them unless you like rubbish.
So when is the cookbook happening because I am so hungry watching this 😅
How do you stop the salmon sticking to the grill?
Reallyyyyyyy wanna know who he works for
northwoods seasoning from Penzeys spices is my favorite on salmon!