ST. LOUIS, Mo. – Award-winning chef, Bill Cardwell, is moving on from 30 years of running successful restaurants. He will be turning his attention to teaching, mentoring and entertainment for private events.
Chef Cardwell joins the show to discuss Summer cooking and some techniques for making salmon and a tomato and corn salad.
For more information, visit www.billcardwell.com.
Recipe: Seared Wild Alaskan King Salmon Medallions and Grilled Summer Corn~Tomato Salad.
Serves Two as Entree Four as Appetizer With Extra Salad
- 1 Pound Skinless Wild Salmon Fillet
- 1Tbl Spoon Sea salt, 1 Tsp Coarse Black Pepper, 1/4 tsp chipotle chili powder, 1Tsp Ground Coriander, 1Tsp Granulated Garlic
Cut Salmon into equal thickness medallions (approximately 8 slices)
On Plate Drizzle lightly with Extra Virgin Olive Oil and liberally season with spice blend
Cook in a preheated grill pan or on live hot grill for approximately two minutes flip and cook anouther two minutes (salmon should be rare)
Grilled Corn Salad
4 each husked and washed ears of corn, Rub with E.V.O. and season salt & pepper
cook on hot grill till tender and charred, cool and remove corn kernels from cob, Reserve
1 cup diced sweet onion ( Vidalia Or Maui) 1ea jalapeno split seeded & fine diced, !ea fresno chili split ,seeded &fine diced, 2 cups Mixed color Grape or Cherry tomatoes split
½ cup extra virgin olive oil
2 ea limes zested and juiced
2tsp sea salt, 1tsp black pepper
¼ cup fresh basil leaves sliced thin. ¼ cup picked cilantro leaves, ¼ cup mint leaves sliced thin
Place all salad ingredients in bowl, wisk together lime zest, juice and olive oil to blend season with S&P. Pour dressing over salad, add cut herbs toss to blend and taste for seasoning
Arugula: Washed Baby Arugula, Extra Virgin Olive Oil, Salt & Pepper
Lightly dress arugula with oil & season
Plate Arugula, Top With Salmon And Corn Salad