Kelly & Michael: Superstar Chefs Farm-To-Table Challenge
Chef and restaurateur Anita Lo came by as a part of Live! With Kelly & Michael’s Superstar Chefs Farm-To-Table Challenge on July 25 2014. She had to use a farm fresh and farm-to-table ingredient to create a dish with Kelly & Michael. You can then take a food selfie with the dish for a chance to win prizes. The chef to get the most food selifes gets a trophy and bragging rights.
Kelly & Michael: Wild Vs Farm Salmon
Lo was named one of the ten best new chefs in America in 2001. After that, she has since appeared on Iron Chef America, Top Chef Masters, and Chopped All Stars. Kelly Ripa said that she and Michael Strahan were trying to figure out the grill that they had out there. It was very interesting. They didn’t know how to work it at first. Her ingredient was wild, Alaskan, king salmon. Kelly asked how you know the difference between the wild king salmon and the farm raised.
She said that the color on wild ranges, but the flavor is 100 times better. The oils on farm salmon stay with you a long time. Wild ones have a cleaner flavor and is much healthier. Kelly said it looks gorgeous. She also had hen of the wood mushrooms, which Kelly loves. Lo calls them Maitake. Lo said she actually caught one of the salmon in Alaska last year. It was amazing.
Kelly & Michael: Anita Lo Recipes
Lo said that she was neurotic about getting even seasoning while she was cooking. Kelly said that she should never eat at her house then. Kelly asked if she prefers chicken stock or clam juice. She said chicken stock if you’re highlighting the mushrooms, clam juice if you want it to be more fish centered. They then talked about clamato. Kelly said she likes that there are studies saying butter is our friend now. Lo loves tarragon, but some people don’t, so you don’t have to add it.
Lo also had a salmon tartar and a broiled salmon collar with a sweet soy glaze. She likes to use the whole animal. They tried the dish and it was “ridiculously delicious.” You can visit Lo’s restaurant in New York and buy Cooking Without Borders.
Kelly & Michael: Anita Lo Wild Grilled King Salmon Recipe Ingredients
- 4-5.5 oz. Salmon Filet, skin on
- Salt and Pepper
- 2 Tbsp. Each Neutral Oil & Lemon Juice
- 3 Ears Sweet Corn
- 1 cup mixed fresh mushrooms such as Maitake, Cremini, Chanterelles
- 2 Tbsp. Neutral Oil
- ½ cup Chicken Stock or Clam Juice
- 4 Tbsp. Butter
- 1 Tbsp. chopped Chives
- 1 tsp. chopped fresh Tarragon
Anita Lo: Kelly & Michael Wild King Salmon Recipe Directions
- Put oil on the salmon to keep it moist
- Add salt and pepper on both sides
- Put it on the grill until it’s brown and crispy. Put it skin side or presentation side down first.
- Cut corn and chop or break mushrooms into bite size pieces
- Heat oil in pan
- Put mushrooms in pan
- Add salt and pepper and cook until brown
- Add corn
- Add chicken stock or clam juice
- Add salt and pepper
- Add butter
- Add chives and tarragon
- Put ragu on the plate and add the salmon on top
- Spritz some lemon on top