Ray Hayes: Hello, my name is Ray Hayes. I am the Executive Chef for McCormick & Schmick's Seafood Restaurant. I work at the Burbank location. I have been with this company about 12 years and as you know McCormick & Schmick's, we specialize in fresh seafood. Today we are going to bake some salmon, we are going do three dishes. First, we are going to do a salmon in puff pastry. So we are going have a puff pastry that we are going to line a little bit of fresh spinach leaves on the bottom of the pastry, cut the salmon, put it on top, wrap it, seal that and then bake it in the oven.
The second one we are going to do is called En Papillote. We are going to do a pasta, Roman tomato on asparagus, wrapped in paper, salmon on top, a little butter and salt and pepper and we are going to bake that in the oven too. So it is baking, at the same time it is going to be steaming the salmon. The third one we are going to do is a baked salmon Cesar. We are going to poach some Romaine leaf and we are going to put a little bit of crab in there and then we are going to put the salmon on there, wrap it in the leaf and bake that in the oven also.
Then we are going to do three grilled salmon. I am going to show you how to slice the salmon and put in on a bamboo skewer. We are going to make what you call satays. The second dish that we are going to do on the grill, it is just going to be plain grilled and we are going to brush that with a little barbecue sauce, so you will get to know its flavor profile there, a different profile there. Then we are going to make a little tropical fruit salsa on a grilled salmon at the same time, so you get three different profiles, three different flavors that you might like.
In order to do the six dishes from the salmon we are going to do today, we are going to need to get some cooked pasta, some of your vegetables from your local market that are your favorite things that you like to do. you are going to need a piece of parchment paper that you can also buy at your market, some puffed pastry that you can also buy in your market, a nice piece of salmon that we are going to cut in to nine or ten pieces here to make the six dishes that we do. You are going to need some fresh eggs, a whip and lemons and butter and whatever else you would like to eat your salmon with.
In addition to all your groceries and seafood you are going to need, you are going to need a very traditional French knife, a steel and probably a small pairing knife, this will be about all the tools you need other than the vessels you are going to actually put the seafood in to cook in the oven. Everybody always wants to know about safety tips when you are cooking in the kitchen, I will tell you like I tell my entire staff when they start working with me. Everything in this kitchen is either hot or sharp, so be careful. I have been in the hospitality business as a chef or Sous-chef and a Line cook for little over 35 years now.
The last 10 or 12 years I have been with McCormick & Schmick's fresh Seafood Restaurants and helped develop the restaurant seafood menu that we write twice a day, one for the lunch and one for dinner, as well as some of the other pasta dishes we do with the shellfish and lobster and crab and shrimp.