Let’s get cooking

Let’s get cooking

KAM is in the kitchen with Kevin Duffy, executive chef and professor at Johnson and Wales University. Chef Duffy is in one of KAM’s kitchens and has prepared a wonderful recipe that is simple and delicious. The recipe and video our included here.

Pan Seared Salmon with Potato Crust served over Cabbage Slaw.

Yield: 2 portions


  • Salmon- 8 oz.
  • Whole grain mustard 1 tblsp.
  • Potatoes- 1 each
  • Carrot, med- 1 each
  • Savoy Cabbage ½ head
  • Zucchini, med- 1 each
  • Cider Vinegar- 2 tblsp
  • Granulated Sugar- 1 teasp
  • Cream- 1 cup
  • Chives- 1 teasp
  • White Wine- 1 tblsp.
  • Salt and pepper to season
  • Butter-2 ozs.
  • Olive oil- 1 tblsp

Peel and grate potato with box grater. Cut salmon into two 4 oz pieces and coat one side with half the mustard. Spread the grated potato on top of the salmon’s mustard side. Heat a non-stick pan on med. heat with 1 oz butter and the oil. Place salmon, potato side down, in pan and cook until potato is golden brown. Using a fish spatula, carefully turn salmon over to sear other side. At this time the pan can be placed in a 375 degree oven to complete the cooking, about 5 minutes.


Finally slice the cabbage with a sharp knife and using the box grater, grate the carrot and zucchini. In a clean pan melt the other 1 oz butter and lightly saute the cabbage, add the zucchini and carrot and continue cooking until the vegetables are nicely wilted but not overcooked. Season with salt and pepper, add sugar and vinegar and saute for two minutes.

The island doesn’t have to match the rest of your kitchen, but it does have to complement it. For example, it might resemble a French farmhouse table, or a chef’s butcher block... and the work surface can be other than what’s on your kitchen counters. Consider how you will use it, then choose from marble, granite, butcherblock, or even stainless steel.

Place slaw in center of serving plate, arrange salmon on top.

A quick sauce can be made by reducing the cream and wine in the pan after salmon is removed. When cream begins to thicken add the remaining mustard and the chopped chives and reduce until sauce coats the back of a spoon.