Like I said in the last blog post, time is money, and mine appears to be at a premium lately. Therefore, I felt it might be a good time to give you a refresher course on how to choose the best seafood .
I know I felt like a fish out of water (pun intended) when I first started shopping for seafood, because I grew up a meat and potatoes midwesterner – thousands of miles away from the nearest ocean. I always enjoyed fish and shellfish, but mostly in restaurants. Then I had to start preparing it myself for clients. Click the photos of me, or this link for my guide to seafood shopping, and I hope you will enjoy the recipe below.
PCA TIP: When fish is on the menu, I recommend my clients eat that dish on the first or second night, or freeze it right away to maintain optimal freshness. Fish does break down faster than poultry or meat.
Watch the video for more about how the Personal Chef Approach (PCA) works, and join today – we’d so love to have YOU as part of our PCA Community.
Brown Sugar Glazed Salmon
These simple yet delicious ingredients hold up so well and enhance the flavor of the salmon. Elegant enough for a dinner party, but easy enough for weeknight dining.
PS. What’s your favorite seafood dish?