Salmon Tartare and Crispy Skinned Salmon with Chef Chris Hamm
When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. And to make these dishes again, and again, and again!
This class was about a year in the making, from when I first reached out to Chef Chris Hamm about teaching a salmon class until now. Luckily, our schedules aligned the last time I was in New Orleans so that we could make this happen. And even more luck was heaped upon us.
Todd Schwartz from the Inn at the Old Jail, a beautiful historic hotel near the French Quarter, was nice enough to let us film in their commercial kitchen. And Lummi Island Wild provided us with beautiful wild king salmon and ikura caviar (salmon roe) for Chef Chris to use in these two delicious dishes.
What are we making in this on-demand cooking class?
Salmon tartare
with tomato vinaigrette, soy aioli, ikura caviar
Crispy skinned salmon
with Andouille and tomato stew and fresh corn grits
Who is teaching this on-demand cooking class?
This class is taught by Chef Chris Hamm. When it comes to salmon, he's a one percenter – because he's cooked more salmon than 99% of the world's population.
Chef Chris Hamm
Inn at the Old Jail
New Orleans, LA
He started his cooking career on the line near Pike Place Market. After spending 13 years in Tom Douglas’ James Beard nominated Seattle kitchens, he moved to New Orleans.
Simply put, he's cooked more salmon than 99% of the world's population. That is why he is THE CHEF that I wanted to have teach this class.
He is currently the Chef de Cuisine at the Steakhouse at Harrah's in New Orleans.
How is this on-demand cooking class structured?
This is a live cook along – by that we mean you will be cooking along to the videos with Chef Chris in real time.
This class is divided into two parts, and you can certainly do both in the same day. First, we make a salmon tartare using the belly of the salmon filet. Then, we cut the remaining part of the filet into individual portions and make a composed crispy skinned salmon dish with fresh corn grits and an Andouille sausage and tomato stew.
How long will this on-demand cooking class take?
The tartare will take about 20 minutes. The composed salmon dish will be done in under an hour.
What ingredients and equipment do I need?
Ingredients (exact quantities will be provided once the class has been purchased)
Wild Baker King Salmon Fillet from Lummi Island Wild
Ikura caviar (salmon roe) from Lummi Island Wild
Ginger
Garlic
Kosher salt
Black pepper
Rice vinegar
Good olive oil
Radishes
Soy sauce
Mayo
Puffed rice
Maple syrup
Microgreens
Andouille sausage
Corn
Red onion
Tomatoes (preferably heirloom)
Jalapeño
Crystal hot sauce (or your favorite)
Lemon
Scallions
Equipment
Knife
Cutting board
Small mixing bowls
Microplane
Non-stick skillet
Medium saucepan
Box grater