Plating the Salmon and Chicken Satays with a Thai Chili Glaze
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How to Make Salmon and Chicken Satays
Salmon and Chicken Satays - Breaking Down and Marinating
Salmon and Chicken Satays - Skewering and Grilling the Meat
Plating the Salmon and Chicken Satays with a Thai Chili Glaze
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I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD. After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve. I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event. All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients. Fueled by my love for food and the opportunity to share that love in so many ways.
Plating the Salmon and Chicken Satays with a Thai Chili Glaze
Bryan Davis:Hi, I am chef Bryan with Chef Bryan's Kitchen and we are working on chicken and salmon satays right now. They have just come out of the oven, the salmon were in there for about a minute-and-a-half, maybe two minutes, the chicken maybe about three-and-a-half minutes. So we have pulled them out now, now I am going to show you how to platter them.
Plating the Salmon and Chicken Satays with a Thai Chili Glaze
Ingredients
Chickensalmon
2 tablespoons Soy sauce
Sesame oil
Cilantro
Dijon mustard
Garlic
2 tablespoons Lemon/lime juice
1 tablespoon rice wine vinegar
Salt
Instructions
1. Cut the chicken or salmon into bite-size pieces.
2. For the marinade, combine the soy sauce, lemon juice, rice wine vinegar, garlic and salt along with oil.
3. Put the chicken and salmon pieces into the marinade. Let them soak for a minimum of 30 minutes. Add cilantro to the marinade to let the flavors meld together.
4. Skewer the chicken or salmon pieces, starting at the thick end and working towards the thin end. Lay foil down on the edge of the grill and lay the skewers over the foil. Fold the foil around the skewer and put them on the grill.
5. Once a grill mark appears, turn them over. Once they have grill marks on both sides, pull them off the grill, set them in a baking pan or baking sheet and finish them in the oven for 3 to 4 minutes at 350 degrees.
Transcripts
Bryan Davis:Hi, I am chef Bryan with Chef Bryan's Kitchen and we are working on chicken and salmon satays right now. They have just come out of the oven, the salmon were in there for about a minute-and-a-half, maybe two minutes, the chicken maybe about three-and-a-half minutes. So we have pulled them out now, now I am going to show you how to platter them. For a small dinner party, there are some creative ways you can get into presenting these. So what I am going to do is I am going to show you the two ways that I like to do it. For the salmon satay, what I am going to use is basically an olive or a strawberry bowl or a strawberry platter and what we are going to do is we are just going to take the salmon satays and we just layer them in the strawberry, olive platter. For a larger dinner party, you would either need more of these or platter them in a different way, but for a small, five or six people, four, five, six people, this is an interesting way to present them and for the chicken, I have just got an interesting bowl here, little curved, tipped edges and I am just going to set these. You want to make these easy for people to get at. You don't want them have to digging around around under things or through things, that's why I always like to platter them so that the sticks are sticking straight up so they can just get a hold of the one without having to mess with it too much. So there is our chicken and salmon satays and we are just going to add a little bit of greenery to make it look nice. So we are going to take a little bit of flat leaf parsley here, I am going to add a little bit of flat leaf parsley right in this one and then maybe a little lemon rind or a little lemon twist. So we take a lemon, just make a little twist here, maybe one more and our chicken is done there and for the salmon, I think what we are going to do is maybe just a little bit of basil, since we don't have much room to work with there, just to give it a little green, take a little bit of basil and just set it under one end to give it a little bit of color. Now then for the sauce, what we are going to do, you can use a variety of sauces for this. I like Thai Chilly glaze, it goes well with both the chicken and the salmon and what I am going to do is I am just going to use the Thai Chilly glaze in the Martini glass. It is a nice way to present it. It is a little bit different and to make the buffet look nice or your appetizer table. So you just want to get some of the Thai chilly glaze in there. So there is your Thai chilly glaze, chicken and salmon satays and whenever you are doing this for a party, you always want to make sure that people have some place to put the stick. So we always want to put a little cup out there so that when people do eat, they have a place to put the stick. So with that, this is the chicken and salmon satay, it is a very nice appetizer, great flavor, great presentation and very easy to do.
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by tcoleman at 03/08/09 03:18AM Flag
That was great a very nice spin on my favorite's. Thanks
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