This week I’ve teamed up with my friends Max and Eli Sussman at Freshman in the Kitchen to try one of the recipes from their new book, “Freshman In the Kitchen: From Clueless Cook to Creative Chef.” (Click the picture to order your own copy!) The three of us are all passionate about getting the Millennial Generation to delete Pizza Hut from speed dial and get into the kitchen!

They recently sent me their recipe for Salmon and Goat Cheese Napoleon – a dish that they actually prepared on The Today show earlier this year with Kathy Lee and Hoda Kotb!  I checked it out and was excited to give it a try because as you know, I’m a fan of anything with soft cheese and roasted red peppers!   Their recipe was straightforward and their ingredients were simple and easy to find but the result was still absolutely delicious!!

Check out the picture – their cookbook version is on the left and my shot at it is on the right.  :).

• 10 oz. salmon filet
  
• Salt & Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon dill
• 2 tablespoons EVOO
• 1 zucchini
• 2 cloves minced garlic
• 2 tablespoons finely chopped fresh chives
• 1 roasted red pepper
• 1/4 pound goat cheese

1. Season salmon by sprinkling it with the salt, pepper, thyme, and dill.
2. Heat EVOO in a nonstick frying pan and cook salmon on medium for 5 minutes on each side until cooked all the way through.
3. Cut zucchini in half width-wise, then in thin slices lengthwise.  Sauté or grill until tender with the garlic and chives.
4. Cut roasted red pepper, goat cheese and salmon to match zucchini slices.
5. Layer salmon, goat cheese, zucchini and roasted red pepper strips to form a tower.  Secure with toothpick  if necessary.
6. Serve with wild rice pilaf.  (In my case I gave the dish a little Miami spice and used rice and beans.  :) )

Check out more about Eli & Max at their website www.freshmaninthekitchen.com.

xo.