We’re cooking Pan Seared Salmon on a Crostini with Chef Steve Renshaw of Atria Aquidneck Place.
to head into thehe kitche n. patrick, what’s cook beingt’ today. >> chef steve renshaw is here, from the quinnpac place. >> near all watching. hello everyone. er >> now we get to experience what up get to experience on a daily basis is some great food and d this morning, you have some salmon. >> we’re having pan seared salmon with a at emerus crust cr mayonnaise on a crostini, topped with pea sprouts. >> wow. those people eat well overop there. >> they do. do they deserve d it. they deserve it. >> now, there’s manyhe ways to prepare salmon. i joke often t hat i dodo it on the george foreman grill and make a mess out of i ot. why did you do it this way? >> traditionally, salmon, whenal i used to work in newport is always poached poached is booing, so severing a pan seared. you gett a crispy outside, especi ally with salmon because s of the good fat that’s in salmon, it seals it nancy reag