Pennsylvania School of Culinary Arts Stops by the Fox43 Kitchen

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We are in the kitchen with the Pennsylvania School of Culinary Arts.  Instructor Robert Cobb and 5th-term Culinary Arts and Restaurant Management student, Meagan Dettinburn show us how to make crispy skin salmon.

For more information:

Crispy Skin Salmon


1 side Side of salmon skin on
¼ cup2 Ttt 


2 oz



2 ea

1 oz

1 oz

1 T

As needed

Corn meal (for dusting)Olive oilSalt and Pepper 

Broccoli Rabe


Salt and Pepper


Red peppers (roasted)



Red wine vinegar

Chicken stock


Clean salmon side of all pin bones and scales. Cut the salmon side down into six ounce portions

Season all sides of the salmon with salt and pepper.

Dust the salmon filet with the corn meal be sure to only dust the skin side of the salmon.

Place the olive oil in the pan and begin to preheat the sauté pan.

Place the salmon in the sauté pan skin side down.

Once half way done flip the salmon over to finish.

Be sure not to overcook it.



Blanch the asparagus in a pot of salted boiling water for 1 minute to 2 minutes, depending on thickness

Let drain to remove any excess water. Shock in ice-cold water if using at later time.

Place the asparagus in a sauté pan with butter and sauté until tender.

Season at the end to your liking
Roasted red pepper coulis

Char the red peppers till black on the outside, place the peppers in a covered bowl or a plastic bag for five minutes. Clean the peppers of the charred skin and set to the side.

Sauté the shallots butter till translucent.

Place the peppers, shallots and vinegar in a blender and puree until smooth. Use the chicken sparingly stock to help make the coulis smooth. Season with salt and pepper to liking.

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