06.29.2015

The Slowear Cooking sessions: roasted salmon fillet by Damon M. Pittman

A simple and delicious fish recipe and a little chat about Italian cuisine as seen from an American

  • The Slowear Cooking sessions: roasted salmon fillet by Damon M. Pittman
  • The Slowear Cooking sessions: roasted salmon fillet by Damon M. Pittman
  • The Slowear Cooking sessions: roasted salmon fillet by Damon M. Pittman
  • The Slowear Cooking sessions: roasted salmon fillet by Damon M. Pittman

For our fourth Slowear Showcooking Session we had the pleasure to host Mr. Damon M. Pittman, PHD professor at Domus Academy in Milan. Damon was born in Washington D.C., he has a degree in Clothing, Textiles, and Fashion Design and has worked in sales and marketing in such cities as Amsterdam, London, New York, Paris, and Milan for over 20 years.
 
Since 2009 he has worked at NABA and Domus Academy in Milan leading courses in fashion marketing, and of course he has become very familiar with Italian cuisine.
We asked him what he thinks about it.
 
SJ: What’s the best word to describe the Italian cuisine ?
DP: Quality.
 
SJ: Why is that ?
DP: Italian cuisine always involves something special. You can be sure that when you are invited to dinner by an Italian, there is going to be a lot of passion and love inside the creation of every dish. They would never take vegetables from the freezer but instead go the market and handpick the best and ripest ones; this is what makes Italian cuisine stand out in both quality and taste.
 
SJ: Do you think that creativity and innovation play an important role in the Italian cuisine?
DP: I hope I won’t get into trouble now, but no, I don't think so. Don’t get me wrong though, I love Italian dishes. I come from Washington and even at Thanksgiving, when all Americans traditionally eat turkey, I always wished for italian dishes such a lasagne. Italians want to show their culture and heritage through their cuisine, which makes it special and unique.
 
SJ: Let’s talk about what you are preparing for us today.
DP: I didn't want to make anything Italian (although it is my favorite food), because I thought everyone would be preparing something Italian. So making something a little different would be better for everyone.
 
Here’s Damon’s roasted salmon fillet recipe:
 
Ingredients
Salmon fillets (1 per person)
Butter
Black rice
Asparagi
 
Rinse each salmon fillet in cool water and pat it dry with paper towels. Place the fillet skin side down in the pan.  Pour a few tablespoons of melted butter over the fillet, then sprinkle a teaspoon of seasoned salt over the fish. Cook the dish in the oven at about 400 degrees for 20 minutes or until the fish is flaky when using a fork. Serve on boiled black rice and top with steamed asparagi.

Author : The Slowear Journal

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