Chef Mike's Tips & Recipes

Hello foodies.

I have ended the “Healthy Meals To Go “ page on my website. I started it because of the Corona virus, trying to help people out and to enjoy great food. I would like to thank my customers who were able to enjoy this service.

So, I still have an email subscription left and I figured let’s have some fun and learn a few recipes and fun tips and stuff. The recipes are not all my originals, some will be, but not all. Just sharing the favorites from the last 33 years!

Remember, I am available for Meal Prep, Dinner Parties and Small Catering Events.

Thank you,

Chef Mike

Recipe of the week.

Honey, Almond & Quinoa Crusted Salmon.(simplyquinoa.com).serves 4

1 lb fresh salmon (skin on (wild caught when possible))

  • 2 - 3 tablespoons dijon mustard (I like this brand)

  • 1/4 cup sliced almonds

  • 1/4 cup cooked quinoa

  • 2 - 3 tablespoons organic honey

Cooking Instructions

Preheat oven to 400 degrees F.
Place salmon skin side down in a baking dish and pat dry with a paper towel.
Spoon mustard onto salmon and spread until flesh is almost completely covered.
In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture.
Cover mustard-covered salmon with almond-quinoa crust.
Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork.
Remove and let sit for 2 - 3 minutes

Tip of the week.

Kitchen hygiene 101: wash hands.

Making sure your hands are clean is at the top of the kitchen hygiene rules list. It’s easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food. Regular hand washing is one of the most essential kitchen hygiene rules.Other hand hygiene tips include:

  • Avoid wearing rings when you’re busy in the kitchen (they make it more difficult to wash your hands properly, and also collect bacteria and dirt).

  • It’s more hygienic to keep your nails short and not wear nail polish.

  • If you get a cut on your hands, clean it immediately and pop a plaster on.

On the subject of personal hygiene, it’s also important to tie back long hair when you’re making dishes, as hair can carry germs too. Did you know we each lose about 50 hairs per day? Professionals wear hats and hairnets for a reason! I always do!

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Quote of the week.

When you have made as many mistakes as I have, then you can be as good as me.” – Wolfgang Puck

One of the Best!

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Contact me for any upcoming parties! use Time Savor Chef so that you can enjoy yourself instead of cooking and shopping. 908-358-4298



Mike Nodine