Wild About Salmon

Savory Spoon Cooking School was a Delicious Treat

For those of you who know me, I am not a fan of salmon.  Oh...trust me I have tried to like salmon, because it is a healthy food.  Sadly and without much success, I haven't acquired a taste for salmon.  Way too "fishy" for my liking.

In hopes of finding the perfect recipe, I attended the Savory Spoon Cooking School in Ellison Bay, WI.  The class of choice was called, "Wild About Salmon" with visiting chef Mike Mead sharing his culinary expertise.  On the menu was poached, grilled, and fried salmon.  So, what is the secret to making salmon taste good?  (I am a skeptic.)  I soon learned it was not just plain ol' butter, but whipped butter seasoned with sun dried tomatoes or Vermouth or berries or citrus...the list goes on.

Mike Mead doesn't stop with compound butters, he also prepared the Norwegian Farm Raised Salmon with a vodka cream sauce served over homemade pasta.  (Yes, this was my favorite!)  In addition to the pasta dish, members of the cooking class enjoyed grilled salmon fillets on top of a delicious mixed green salad with lemon sauce as the final garnish.  I learned the secret to liking salmon is the ingredients that accompanies the fish.

Attending the Savory Spoon Cooking School was a pleasant and educational experience.  Janice Thomas, the owner, chef, and instructor has a great personality and she is well organized.  It is clever how Janice changes the classroom into a kitchen and finally into a dining area. Mike Mead makes cooking fun, while he shares valuable cooking tips.  Can't wait to dine at the Shoreline Restaurant where Mike is the chef & owner.

Finally I can say, "I like salmon."  Looks like I will be experimenting this summer with adapting the recipes for my high school students, so they can enjoy this healthy fish too.  Thanks Janice and Mike!

I can't wait to attend tomorrow's cooking class, "Southwest Sensation." 

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