Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the month “July, 2012”

Basil-Crusted Salmon

This is, hands-down, my favorite salmon preparation.  I first had this while doing an apprenticeship at Restaurant Zoe in downtown Seattle.  French-trained and passionate for Pacific Northwest fare, Scott Staples–owner and Executive Chef–creates a menu like none other.  If you ever find yourself hungry in the Emerald City, I highly recommend both the atmosphere and the food.

But back to the recipe!  Like I said, I love this prep.  The sauteed salmon alone offers a deliciously crisp exterior to contrast the moist interior, but the fresh basil crust sends it over the top.  Added bonus?  This is super quick and easy to make, especially if your salmon is already skinned and filleted for you.  Another tip:  To create perfect chiffonade of fresh basil, stack your leaves and then roll them up tightly.  Use your knife to make thin slices from one of the rolled up ends; when the basil unfurls, you’ll have perfect little ribbons of basil for your salmon.

Read more…

Down the hatch…

Have you ever tried keeping a food journal?  Though it can be a pain, tracking your food intake is an extremely helpful tool whenever you’re trying to change the way you eat.  Not convinced?  Here are just a few reasons why jotting down your daily fare can help you reach your goals.

Read more…

Nutrition Makeover

It has been awhile since I last posted!  June and July have been *quite* busy, due in part to a new program I am launching for Gold’s Gym.  While Gold’s Gym might be famous for its yearly Challenge–a national contest which started right here, in my own valley–I have wanted to start a different sort of group program for the past couple years.  The timing is finally right and after much work, Nutrition Makeover will be launching in just over a week!

Read more…

Post Navigation