Casa de Cocinas
If you’re a foodie, a chef, or amateur cook, or all the previous options, to visit Casa de Cocinas will be one of the highlights of your trip to SMA and definitely a must.
A place where culture, food, and flavors of the world converge in one kitchen, Casa de Cocinas was created in 2009 as a center for food and travel discovery.
The creator is a popular chef and cooking teacher, Michael Coon, who’s famous for his culinary-focused expeditions. Chef Michael incorporates travel lectures, food tastings, and cooking classes, as well as Culinary Tours to the gastronomic centers of Mexico. The gastronomic offers focus on blocks of a specific region or country, drawing on Coon’s two decades of experiences leading tours as Education Program Director for Viking Range and the Culinary Institute of Americas Travel Programs to Asia, Latin America, China, India, and the Mediterranean. Next up at Casa de Cocinas are themed dinners in his kitchen, featuring Mezcal, India, Morocco, and Burma. Upcoming tours include an overnight to Querétaro, a 3-day tour to Mexico City and Baja California, as well as other locations. If you’re interested in having the experience, subscribe to the mailing list at firstname.lastname@example.org or call 415 117 6570 or 415 149 5959 for more information. Chef Michael shared a recipe for Asian-style salmon in ginger vinaigrette. “This recipe I learned from Wolfgang Puck many years ago, and I adapted it to be my go-to recipe for salmon. Even people that don’t like salmon eat every bite. The trick is to get the flesh nice and crusty with a tender interior.”
Salmon in Ginger Vinaigrette
1 piece fresh ginger root, about 1 inch long, peeled and minced
2 large shallots, minced
1/4 cup rice wine vinegar
2 tablespoons soy sauce
Juice of 2 limes
1 cup extra-virgin olive oil, plus 1 tablespoon extra if sautéing
1 tablespoon unsalted butter, if sautéing
2 tablespoons dark Asian-style toasted sesame oil
Freshly ground pepper
4 salmon fillets, each about 6 ounces and 1 inch thick
1 bunch fresh cilantro or Italian style parsley, leaves coarsely chopped, plus a few whole leaves reserved for garnish
1/4 cup toasted sesame seeds, for garnish
To make the vinaigrette, in a small mixing bowl, use a wire whisk to stir together the ginger, shallots, vinegar, soy sauce, and lime juice. Whisking vigorously, slowly pour in the olive oil and then the sesame oil. Season to taste with salt and pepper.
Preheat broiler or grill pan. Season the fish fillets on both sides with butter/olive oil and salt and pepper. Broil them, skin side down, just until cooked through, 3-4 minutes only. You want to sear the salmon as close to the fire as possible to get a semi-crusty flesh, yet medium rare interior.
As soon as the fish is done, stir the chopped cilantro or parsley leaves into the vinaigrette. (Doing this at the last minutes prevents the herbs from discoloring.)
Spoon a pool of the vinaigrette in the center of each serving plate. Top each pool of dressing with a salmon fillet. Garnish each serving with toasted sesame seeds and a few whole parsley or cilantro leaves. Serve with jasmine rice and bok choy.