We crave our favorites; however, we need the new cuisine concepts to keep our ideas fresh. Try Kelly’s Artisan Salmon and dish up some creativity. For about 30 minutes marinate evenly cut salmon in sherry and a dash of orange juice. Sear the salmon, add a dash of balsamic vinegar and sprinkle on a dash kosher salt. Then, reserve it to the side. Briefly boil rice noodles and drain. In a large clean sauté pan, add walnut oil, 1 crushed garlic clove and 1 tablespoons of chopped ginger root. Lightly heat, but don’t burn the flavorings to soften the ginger and garlic. Add fresh beansprouts (thoroughly washed) into the oil to briefly cook. Then, add the rice noodles to toss with the beansprouts. Add a dash of chicken stock to keep the noodles from sticking together. Add the salmon back on top of the noodles and beansprouts. Cover and heat until the salmon is heated thoroughly. Now for the creativity: serve the freshly seared salmon on the bed of beansprouts and rice noodles artfully arranged in a large bowl, per person. Into each bowl, add a cooked fennel half, cooked bok choy and finely chopped tomato to create a beautiful artistic food design for each person. Consider it a spring mix design and the bowl is your canvas. © Kelly McBride Loft