Chef Spencer Sage of Salut Kitchen Bar in Tempe stopped by to show us how to make a couple of the restaurant's popular menu items.
Here are the recipes from today's show:
Pistachio Crusted Salmon Start with 4oz oil in a sautee pan, adding 1/2 a teaspoon of salt/pepper, shallots and garlic each, or to taste. Add the salmon to the pan topping with a teaspoon of salt pepper and 1 oz of pistachio crumbles. Place pan in oven for 15-20 minutes until salmons fully cooked. While salmon is cooking take another pan and add 4oz of oil to it. In the pan add 8oz of orzo, a table spoon of salt and pepper or to taste, 2 teaspoons of dill or to taste, a fresh squeezed lemon and 5oz of white wine. Sautee until fully cooked. While cooking orzo start another pan with 2oz of oil tea spoon of salt and pepper and add 5 pieces of brocollini sautéing until fully cooked.
Brie Hive Panini Spread honey butter over two pieces of sour dough bread and toast it to your liking. Place 3oz of prosciutto on a low heat pan placing a thin layer or brie cheese on top letting sit until cheese is melted. Place prosciutto and cheese on toasted sour dough adding 1/2 oz of arugula and 1oz of thin diced apple on top.