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Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe

Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe

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If you're looking to do something a little different, try chef Lomonaco's slow-roasted salmon with ginger, which actually doesn't take that much time to prepare at all. Start working on the sauce when the salmon goes in the oven, and by the time it's done cooking, the sauce will be ready to spoon on top.


For the fish:

  • Four 6–7 ounce salmon fillets
  • Fine sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

For the sauce:

  • 2 large shallots, peeled and minced (about ¼ cup minced)
  • 1 tablespoon ginger root, peeled and grated
  • 1 teaspoon chile-infused oil
  • ¼ cup Spanish sherry vinegar
  • 2 tablespoons low-sodium soy sauce


For the fish:

Preheat your oven to 350 degrees. Season the salmon with salt and pepper and lay them skin side down in a baking dish with some oil drizzled on the bottom, place the salmon in the oven and slow roast for 8-10 minutes for medium rare, or until the fish is cooked to your preference.

For the sauce:

Combine the shallots, ginger, chile oil, vinegar and soy sauce in a sauce pot and bring to a boil, lower the heat and reduce by half while the salmon cooks.

Serve the salmon with the reduced ginger and soy sauce drizzled over the fish.

The Chef's Take: Roasted Salmon with Peas and Potatoes from Kelsie Kerr

"There is a niche for really delicious, finely made takeaway food -- one that puts an emphasis on quality not just convenience," Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and contributed to many of the celebrated restaurateur's other works, Kerr opened the Standard Fare, in Berkeley, Calif., to fill that hole in the marketplace this April.

Far from the average takeaway joint, the Standard Fare's meals change daily and, to befit Kerr’s cooking, each dish comes in handmade, ready-to-serve ceramic bowls. "I wanted the food to be homey but also have a mindfulness to it," she says. "The bowls I designed so you could have a beautiful thing to take the food home in. Ceramic both protects and heats the food nicely."

In Kerr's hands, eating well not only feels good but almost effortless. "I love, love veggies," she says, "and of course the first of the season's salmon is always lean, full of flavor and filled with tons of Omega-3s."

R oasted salmon with salsa verde, roasted potatoes and a pea and leek ragout is currently on the menu at Standard Fare. Not only does it reheat well but it also illustrates, in the tastiest way, what Kerr thinks simple, elegant cooking should look like.

"This certainly follows my gestalt," she says, "I like to serve lots of fresh vegetables, proteins and legumes. I like food to be wholesome. For me," she says, "wholesome means serving lots of tastes, textures, colors and flavors. You should feel sated and invigorated afterwards."


This was one of the dishes I prepared at this year's #Cooking4PanCan dinner held at De Gustibus Cooking School . This year's event was an amazing success, raising over $5k for the Pancreatic Cancer Action Network!

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If I were rooting for a Super Bowl team this year based on my love for food in their city, I'd have to go with Carolina. I'm a sucker for a good South Carolina BBQ sauce. These pork tacos were a staple on the menu at Delicatessen for a long time. Once the prep work is done, this dish is the perfect dish to impress Panther fans at your Super Bowl party.

Chef Michael Symon’s Recipe for Easing Arthritis Pain

On cooking shows like The Chew and Burgers, Brew and Que, the charismatic Chef Michael Symon, with his signature bald head and contagious smile, whips up mouth-watering dishes with what seems like boundless energy and enthusiasm. What’s not so apparent are his painful hands, aching knees and ankles, and lurking fatigue.

Symon, 51, was diagnosed in his 20s with rheumatoid arthritis (RA) and discoid lupus, a form of lupus that primarily affects the skin, but also the joints.

“Literally one morning I woke up with these two enormous butterfly splotches under my eyes,” Symon recalls. At first, he and his dermatologist focused on managing the lupus by staying out of the sun. But when his joint symptoms persisted, his dermatologist sent him to a rheumatologist, who diagnosed RA.

Growing (Older) Pains

Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Symon’s arthritis pain and stiffness affects his ankles, knees, elbows, wrists, and hands. Some of his joint issues stem from broken ankles and reconstructive elbow surgery from wrestling in high school and college – the reason he insisted his own son choose a different sport, he says with a laugh. The pain in his hands is worsened by “30-plus years of cooking, holding a knife butchering – doing a lot of that in coolers, 35-degree temperatures,” he says. Now that he has others do the precise cutting needed in the restaurants, he’s more than happy to give his hands a break at home by buying precut produce and using a food processor.

His primary care doctor suspects he also has osteoarthritis. “’There’ll be a point where you’ll have to get both knees [replaced], and your hips aren’t great either,’” he told Symon.

As Symon got older, he found himself taking increasing amounts of over-the-counter nonsteroidal anti-inflammatory drugs (NSAIDs). “When you’re younger, you tend to grunt through some pains more. As I got older, I don’t know if the aches and pains increased or my pain tolerance decreased – one of the two [happened],” he says.

His Personalized Pain Therapy

Symon, whose grandmother had RA, knows the disease will continue to cause damage if he doesn’t take a disease-modifying medication to address it. “My grandmother, by the time she passed, it was crippling. I understand that certainly is something the future may have for me, but at [my age], I’m going to continue to do things as best as I can and still continue to enjoy it,” he says.

Instead — and counter to most medical professionals’ advice — he has leveraged his own professional knowledge to try to manage his overall health and arthritis through diet – with mixed results. He tried a vegan diet (he wasn’t a fan, although his wife is vegetarian) to try to lower the tendency to high cholesterol he inherited, but it didn’t budge his numbers. He ended up taking a cholesterol-lowering medication.

But for his RA, he focused on reducing the foods that cause his joint pain to escalate. His hands are a little “crooked,” he says, but he can generally manage the pain.

Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

“I’ve thought about taking something for the RA, but there’s a point [where] I’ve been able to control the pain, I’ve found, with diet. So – right, wrong or indifferent – my choice would always be to take less medication,” he says. “I started playing around with my diet to see if I could reduce the aches and inflammation through diet. That’s what led to me trying to figure out what my own personal triggers were that affect how I feel.”

It also led to a new cookbook he co-authored, Fix It With Food: More Than 123 Recipes to Address Autoimmune Issues and Inflammation, released in late 2019. He is currently working on another volume of Fix It With Food, which will be released in November 2021.

The recipes are simple, even for those of us who are not savvy in the kitchen. “There’s a sweet potato and coconut stew in there that is really easy to make. Sweet potatoes are easy to find diced in the store and so are the rest of the ingredients,” he says. “You put everything in a pot and let it simmer and it tastes great. It’s probably my favorite recipe in the book from a flavor standpoint, and it’s not a lot of work to get a meal that feels special.”

Modifying his diet has eliminated about 80% of his joint pain, but “it’s not a cure, it’s maintenance.” And it only helps if he sticks with it.

Unfortunately for Symon, who has a particular love for cheeses and other dairy products, he discovered that what triggers his arthritis symptoms most are sugar and dairy. So now, instead of eating ice cream three times a week, he’ll indulge in ice cream (“a double whammy because it’s sugar and dairy,” he says) or cheese every couple of weeks.

“I’ve learned that dairy makes me feel pretty [bad]. That being said, ice cream makes me feel pretty happy, so there are times where I make a decision [that] I’m going to have the ice cream, and tomorrow I’m just not going to feel great,” he says.

“If I do the right things, I feel great on a daily basis. In the early years of me having [arthritis pain], I’d get aggravated by it and try to push through,” he says. “Now I understand I have to live a certain way to feel better. Instead of getting frustrated, I just get back on track now.”

Adjusting to the Pandemic

During the pandemic, he hasn’t been eating as healthfully as usual — “more stress eating than normal,” he says. He owns and/or manages 15 restaurants, which have had to adapt to the pandemic strictures and economic consequences. The majority are back open but are now facing shortages of protective gear and challenges of winter weather.

Filming for Food Network has also changed dramatically for him. He already had given up intense competitions like Iron Chef, but he’s a regular on other shows and has his own string of productions as well. He shot the latest, Symon’s Dinners, with help from his culinary director and social media manager on a cell phone at his home. “In 25 years of doing TV, that was a first,” he says, laughing. “The shows actually came out really good.”

As a chef and restaurateur, he’s typically constantly on his feet and moving. “There’s rarely a day that I take less than 20,000 steps,” he says. With the pandemic, he isn’t on site in the restaurants as much, but a puppy he and his wife adopted earlier this year is helping him make up any shortage of activity.

“We’ve always had mastiffs and those kinds of dogs that you walk them to the end of the driveway and they’re exhausted. This is our first terrier. I walk him two or three times a day and he’s never tired,” Symon says, so he still clocks more than 20,000 steps a day. “I try to play golf twice a week just to keep my mind straight,” he adds, and “I do a lot of stretching and a lot of meditation and breathing. Once you realize it makes you feel better, you just get in the routine.”

A benefit of the pandemic is the extra time with his wife and his son and daughter-in-law, whose baby is nearly 2 now. “I’m not a huge fan of all the travel that sometimes work brings,” he says. “Our granddaughter only lives about five minutes away, so I get to see her several times a week and spend time with her, which is great.”—JILL TYRER

Chef Symon’s Holiday Cooking Advice

Reprinted from Fix it With Food. Copyright © 2019 by Michael Symon Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Plan ahead and start preparing your holiday meal a week in advance. “There are a lot of things you can do five days in advance so you’re not on your feet 10, 12 straight hours or whatever trying to get it all done the day before and the day of,” he says.

Consider what you can make ahead and freeze, like casseroles, he suggests, so you’ll just have to warm them up before serving. “Get vegetables cut, make your stock, do the kinds of things you can do in advance,” he says.

“If you’re super stressed, that doesn’t help things,” he says. “Really, at the end of the day, one thing COVID’s taught me is to enjoy your family, so the last thing you want on a holiday is to be stressed out and achy and in pain and not enjoy the people around you.”

Check out these holiday-appropriate dishes Symon and his culinary director recommend from Fix It With Food – Slow-Roasted Salmon, Loaded Greens With Walnuts and Mushrooms , and Pumpkin Pie .


Give Just 10 Minutes.

Tell us what matters most to you. Change the future of arthritis.

By taking part in the Live Yes! INSIGHTS assessment, you&rsquoll be among those changing lives today and changing the future of arthritis, for yourself and for 54 million others. And all it takes is just 10 minutes.

Your shared experiences will help:

- Lead to more effective treatments and outcomes
- Develop programs to meet the needs of you and your community
- Shape a powerful agenda that fights for you

Now is the time to make your voice count, for yourself and the entire arthritis community.

Currently this program is for the adult arthritis community. Since the needs of the juvenile arthritis (JA) community are unique, we are currently working with experts to develop a customized experience for JA families.

How are you changing the future?

By sharing your experience, you&rsquore showing decision-makers the realities of living with arthritis, paving the way for change. You&rsquore helping break down barriers to care, inform research and create resources that make a difference in people&rsquos lives, including your own.

Chef Michael Lomonaco's Slow-Roasted Salmon with Ginger Recipe - Recipes

Michael Lomonaco - New York City
Adapted by StarChefs

  • 2 pounds fish bones from non oily fish*
  • 1 large onion, peeled and diced
  • 2 stalks celery, washed and chopped, including leaves
  • 1/4 cup chopped flat-leaf parsley, leaves and stems
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 teaspoon white peppercorns
  • 1/4 teaspoon salt
  • 2 quarts water
  • 1/2 cup dry white wine, such as Chardonnay

*Use only fish bones that come from non oily fish, such as a red snapper, flounder, sea bass, or sole. avoid salmon, pompano, tuna, and other fish with strong and fatty flavors.

Chef's Tips : 1. Cover the ingredients in your stock pot with an extra 2 inches of water, and make sure they remain covered throughout the time they are cooking, even if that means adding more water at various intervals.

2. Avoid cooking the stock at a boil as this will result in a cloudy stock.


  • 3/4 cup unsalted butter (6 ounces), divided
  • 1 cup thinly sliced red onion
  • 3 garlic cloves (2 thinly sliced and 1 whole), divided
  • 1/4 pound shiitake mushrooms, stems removed and reserved, caps quartered, divided
  • 1 medium-size ripe tomato, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1/3 cup balsamic vinegar
  • 1/3 cup water
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 pound fresh spinach
  • 2 cups fresh corn kernels
  • 1 (1-pound) center-cut salmon fillet, sliced crosswise into 6 strips
  • 3 tablespoons finely chopped chives

Cut 6 tablespoons butter into 1/2-inch cubes, and refrigerate until ready to use. Melt 2 tablespoons butter in a medium nonreactive saucepan over medium-low. Add onion, sliced garlic, shiitake stems, tomato, black peppercorns, and bay leaf, and cook until vegetables are soft but not brown, about 12 minutes. Add balsamic vinegar and 1/3 cup water, increase heat to medium-high, and cook, stirring occasionally, until mixture is syrupy, about 4 minutes.

Reduce heat to low, and add cubed butter, 2 to 3 pieces at a time, whisking thoroughly between additions. Season sauce with salt and pepper to taste. Pour sauce through a fine wire-mesh strainer into a bowl discard solids. Keep sauce warm over a double boiler.

Spear whole garlic clove with a dinner fork. Heat 2 tablespoons olive oil in a large skillet over high until just beginning to smoke. Add spinach cook, stirring using fork with garlic clove, until spinach is wilted. Season with salt and pepper to taste transfer to a colander to drain. Discard garlic clove.

Wipe skillet clean with paper towels. Reduce heat to medium, and add 3 tablespoons butter. Add shiitake caps, and cook, stirring, until softened, about 3 minutes. Stir in corn kernels cook until completely heated through, about 3 minutes. Season with salt and pepper to taste. Transfer to a bowl, and keep warm.

Increase heat to high, and add remaining 1 tablespoon butter and remaining 1 tablespoon olive oil to skillet. Season salmon strips with salt and pepper to taste. Add fish to skillet, and cook until browned but barely cooked through, about 3 minutes per side.

Divide spinach among 6 plates surround with corn and shiitakes. Place a salmon strip on top of spinach, and spoon vinegar sauce on fish. Garnish with a sprinkling of chives serve immediately.

How to Lose Weight by Eating: 5 Foods that Boost Your Metabolism

You've decided to eat better by focusing on foods that are good for you, so why not take it a step further and incorporate some metabolism-boosting ingredients into your meals? While we can't dramatically change the body we were born with, there are a few things we can do (and eat) to make a difference.

Nutritionist Kelly Aronica shares some advice for giving your metabolism a kick, while we provide some easy meal ideas.

1) Turmeric: Full of antioxidants, this colorful spice is also a great way to speed up your metabolism. It's often found in Indian dishes or curries.

SUGGESTED RECIPE: Chicken and Eggplant Stew with Grilled Country Bread

This re-invented - and healthier version of - chicken and eggplant parm is wonderful spooned over crusty and crispy bread that softens as it soaks in the flavorful tomato sauce.

Click Here to See the Chicken Stew with Grilled country Bread Recipe

2) Cayenne and Other Chile Peppers:
The capsaicin in chiles is what makes food spicy so it's safe to say that if it makes you sweat, it's increasing your metabolism. These foods also provide carotenoids and twice the amount of vitamin C found in citrus fruits. They can easily be incorporated into a variety of dishes like salads, soups, curries, and more.

SUGGESTED RECIPE: Green Meatball Curry

This curry has been inspired by the meatball stews of Goa. It is a beautiful dish and the flavors are deep and well rounded. It is perfect for an easy dinner and great for children (without the chiles) as they can help form the meatballs, as I did when young. The curry itself only requires the chopping of an onion and a blender. Serve it with basmati rice, bread, rice noodles or even mashed potatoes - anything to soak up the delicious gravy.

Click Here to see This Green Meatball Curry Recipe

3) Ginger: Is a great ingredient to use because it has gingerols, capsaicin, and piperine - compounds that boost metabolism (they also supposedly have an aphrodisiac effect). Try ginger tea or cooking with real ginger. The spicier you make it, the better.

SUGGESTED RECIPE: Slow Roasted Salmon with Ginger (Pictured at Top of Page)

If you're looking to do something a little different, try chef Lomonaco's slow-roasted salmon with ginger, which actually doesn't take that much time to prepare at all. Start working on the sauce when the salmon goes in the oven, and by the time it's done cooking, the sauce will be ready to spoon on top.

Click Here to see This Slow Roasted Salmon with Ginger Recipe

4) Caffeine: In the form of coffee or green tea, caffeine is an effective way to boost your metabolism. "Researchers credit the boost in metabolism to tea's catechins, but you probably need about 2 cups a day to have any effect," says Kelly Aronica. "However, you will also the get the other possible benefits of green tea that include reduction of risk of cancer and heart disease." Coffee, in turn, has been shown to increase productivity and concentration, but be warned that because caffeine stimulates the central nervous system, excessive amounts (more than 3-4 cups of coffee per day) have been linked to nervousness and sleeplessness. One to two cups a day, however, has been shown to be safe.

SUGGESTED RECIPE: Café du Catnip Cocktail Recipe

Think of this as an Irish coffee by way of Jackson Square - an original born out of a classic. Served at Ninth Ward in New York City, this dessert-like drink features Café du Monde coffee spiked with Catdaddy Moonshine and Bailey's and is topped with a dollop of whipped cream.

Click Here to see the Café du Catnip Cocktail Recipe

5) Cinnamon: Raises metabolism and aids in digestion so try adding a healthy dose to your high-fiber oatmeal in the morning! Or, try using it in savory dishes like the ones below.

SUGGESTED RECIPE: Slow Cooker Irish Oatmeal Recipe

There's no question that steel-cut oats are superior in flavor to instant oatmeal, but the extended cooking time, obligatory stirring, and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stove-top surveillance and mess. Plus, the oatmeal can be kept warm for late risers.

Symon Dinners: Pasta Bake

Level: Easy

Total: 25 min

Active: 15 min

Yield: 4 to 6 servings


2 tablespoons (1 ounce) olive oil

1 pound dry pasta, such as rigatoni, penne, fusilli, etc.

32 ounces canned crushed tomatoes

Optional add-ins: canned tuna, canned salmon, frozen vegetables or canned beans

6 slices provolone or mozzarella

1. Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.

2. Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and sauté, stirring, for 3 minutes.

3. Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.

4. Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.

5. Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.

Watch the video: Plane coming towards me (July 2022).


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