Dennis Nuehring, the resident chef at Columbus Cooks, is a native of South Bend, Ind., and went to the Culinary Institute of America in Hyde Park, Ill. He has worked at the University Club of Chicago, was the general manager of the Nordstrom Cafe in Atlanta and worked for various Atlanta caterers. While in Atlanta, he taught cooking classes in Buckhead's Kitchen Fare in the Peachtree Battle Shopping Center. For two years, he worked at E.A.T., one of Eli Zabar's New York City restaurants.
Nuehring came to Columbus in 2006 to work at Columbus Cooks as culinary director as well as resident chef. Columbus Cooks sells speciality cookware and food items. There is also a take-home menu that changes from week to week.
Online today, Nuehring demonstrates how make Asian Grilled Salmon.
ASIAN GRILLED SLAMON
1 side of fresh salmon, boned (about 3 pounds, 1-inch thick)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
The salmon can have the skin on or off.
Lay the salmon flesh-side down (if it still has the skin) on a cutting board and cut it crosswise into six equal pieces.
Whisk together the mustard, soy sauce, olive oil and garlic in a small bowl.
Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Make sure the fish is coated with the marinade.
Place the salmon flesh-side down on a hot, non-stick skillet over medium heat. Make sure the skillet is hot before putting the fish in it.
Saute for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and saute for another 4-5 minutes.
The salmon will be slightly raw in the center, but it will keep cooking as it sits. Transfer the fish to a flat place and spoon the reserved marinade on top.
Allow the fish to rest for 10 minutes. Serve warm, at room temperature or chilled.
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