Page 9 - element E-news Magazine May 2019

Chef Nils Tarantik grew up absorbing di- verse cultural backgrounds—born in Enfield, England to a Swedish mother and German father that encouraged him to taste and enjoy the culinary dishes of the world. Growing up watching both his Mormor (grandmother) and mother in awe as they created European classics, he was exposed to novelty cooking styles and embraced various worldly flavors/ cuisine. Their motto: “Try it once, and then you can say you don’t like it.”
After attending Johnson & Wales Universi-
ty and then working for several years, Chef Nils joined the team at Duval’s Fresh. Local. Seafood. at the end of 2012. The man’s been staying busy and heating up multiple kitch- ens around town ever since—having devel- oped and expanded the menu at Duval’s, while maintaining the focus of sourcing local produce and fish from our region. And most recently, he jumped on the opportunity to ex- pand with his partners of American Dreams Restaurant Group, by hungrily adding PBn’T and then Element to their diverse portfolio.
Being able to switch hats from a casual hang- out for pizza, burgers and tacos, to the up- scale dining of a modern Mediterranean grill only emphasizes how multifaceted this versa- tile flame thrower is.
Artichoke Hearts
Tomato
Fresno Chilies
Salt taste Pepper taste
Oven Roasted Salmon Salad
(Can be served as a sandwich or a spread/dip)
Yield: 1 Quart Ingredients:
Salmon EVOO
Salt
Pepper Lemon Zest Mayonnaise
Quantity Measurement 24 oz.
2 oz.
0.5 Tbs.
0.25 Tbs. 2 each 1 Cups
(Add more if desired) 1 Cut (fine chop)
1 Cup (fine chop) 1 oz. (sliced)
EVOO Shallot Lemon Juice Parsley Tarragon
2 oz.
2 oz. (fine dice) 2 oz. (strained) 1 oz. (fine dice) 0.25 oz. (fine dice)
Method of Preparation:
1) Preheat the oven to 350 degrees.
2) In medium metal bowl combine the oil, salt, pepper, and salmon. Then place on 1/2 sheet pan.
3) Roast in oven for 8-10 minutes, or until cooked through.
4) Let salmon cool.
5) Combine remaining ingredients in large metal bowl and mix together.
6) Crumble the salmon into mixture, maintaining the integrity of the salmon and not mushing it through.
7) Toss through to fully incorporate.
*Lightly butter croissant and cook in pan until golden brown.
* Place baby spinach on croissant and then top with salad for a sandwich.
* Place roasted salmon salad in serving bowl, and then surround with roast pita chips, crostini, or crispy tortilla chips.
Recommended Beverages:
White Sangria or Shock Top/Blue Moon)
Cheers, Chef Nils