This is a simple meal that I made as a private chef in Beverly Hills. Grilled salmon and a creamy spinach tomato cream sauce.
I started my morning off by breaking down some broccoli florets into bite size pieces, toss in olive oil, some salt, and into the oven to roast. i always like to get my vegetables done and out of the way so that when it’s Time to serve, I can focus on the protein.
Roasted vegetables reheat very nicely in the oven, whereas meats will most likely overcook or dry out.
Cube up some green zucchini and yellow squash, also toss in olive oil, Italian seasoning and salt to season. Italian seasoning usually contains a mix of dried basil, oregano, sage, rosemary, and or thyme! It’s just a very good general dried herb mix, I’m going to saute these, but I like to give them a toss before so that the seasoning is more evenly spread. Gently sweated those down until 90% cooked, removed into a bowl, and sautéed sliced garlic and tossed with the zucchini.
For the sauce, I sweat down some shallots in a little oil, pressed a decent amount of garlic, and squeezed tomato paste to fry in the oil. Constantly stirring to prevent it from burning. I like to get this to the brink before burning to get maximum caramelization. This gets rid of that raw, metallic flavor from tomato paste and turns it into a nice, sweet, intense tomato flavor.
Deglaze with white wine to prevent it from burning, and add in a bit more Italian seasoning while the wine reduces. cook until the harsh smell of alcohol is gone and add chicken stock for some meatiness and a little body.
Then I pick and chiffonade basil before seasoning my salmon filets. I seasoned them simply today with kosher salt because the sauce will provide plenty of flavor.
Once the sauce has reduced a bit, I add in a touch of heavy cream and cream cheese, whisk it in and let it continue to reduce.
We had some spinach leftover from a salad the day prior, so I added it into the sauce for added fiber.the spinach will release a bit of water so I also had to reduce it a bit further to get the consistency that I wanted.
To finish, I fold in the chiffonade basil, a little bit of fresh parm. It’s a little variation of the marry me chicken sauce.
I forgot to record the salmon getting grilled but to plate, a good amountof the hearty spinach-basil-tomato cream sauce, sauteed zucchini, roasted broccoli, and finally the crispy skin grilled salmon.
and thats lunch! Nice and simple!
#cooking #food #privatechef #recipe #howtocook
28 Comments
This is amazing but what is that little machine for the tomato paste!? I've been using a metal "key" that salons use for their hair colour tubes
I'm curious of how kitchen clean up works when a household has a private chef and a cleaner/maid. Could you make a video about that?
Oooh that is a fine wooden utensil!❤
What a beautiful meal. I think it matches my beautiful meal of Cheetos and gummy worms
Hi Chef, do you have any recommendations on where to get quality seafood? I'd like to get some scallops and maybe fish for a dinner thing on Friday but don't know where to go. Also located in SoCal (South Bay, Torrance-ish) but don't mind commuting somewhere for it!
what was that contraption for the tomato paste!?!?!?
Beautiful chiffonade on the basil 🤌
we have two very different definitions of simple… but a similar definition of delicious because that looked amazing.
Don't come to India. U will be unemployed
I got a simple question, how do you grate the cheese without the fear of grating you finger 😅
May I know why u wear a mask inside the house?
I have never seen that tool to squeeze out the tomato paste. I need that for toothpaste 😂
I wonder if the metallic flavor from the tomato paste comes from the metal tube? Now I want to taste test my tomato paste from glass jars, but I don’t remember a metallic taste before.
Italian seasoning is my number one go to🙌🙌♥️ From dry to marinade, it’s absolute heaven. Cream cheese?! Really?! I had no idea!! Thank you!!
Love watching your videos, chef! They bring me joy. Appreciate your skills. Your food always looks DELICIOUS and I love learning tips and tricks ❤😊
I wonder if he's ever talked about when he started recording these? I assume its pretty simple, he asked the clients and they were cool with it. Still would be interesting to hear
Grateful for these unique recipes to try out
Simple? Right…😊
Why is no one mentioning the tomato paste squeezer 😂
the pandemic is over unless you the smell of Salmon?😅
I notice you use shallots a lot – when do you pick shallots over onions?
Love to use tube squeezer’s.
Simple
I’ll have a bowl of that sauce, please 😊
I honestly respect how you sometimes forget to record. It shows how locked in you are to the job! Although you do both jobs magnificently
tomato paste holder where?
Amazing, would love to know how you keep your workspace so clean and tidy as you go. I feel like I destroy the kitchen every time I make instant ramen
Thanks for the tip regarding sauteeing garlic after the zucchini! I'm gonna start doing that. Sometimes my garlic browns too much because the rest of the veggies take much longer to cook