Add fresh herbs to Japanese breadcrumbs for a flavorful crust.

Season the skinless salmon fillet and press into the herb breadcrumbs. Cook on the stove for 1 minute and then transfer to oven to finish cooking for 5 minutes.

Use a potato ricer, which looks like a giant garlic press, to “rice” the potatoes. The ricer separates the starches making them light & fluffy.

Create a water bath to keep the mashed potatoes warm until you are ready to serve them.

Put Balsamic Vinegar into a pot and bring to a simmer. Reduce it and add heavy cream. Bring to a boil then turn down heat. Then remove from heat. Whisk in butter, a little at a time. This will cause it to thicken. Add salt and pepper, to taste.

The mashed potatoes anchor this dish so they are put on the plate first. Add the crusted salmon and asparagus on top of the potatoes. Drizzle the balsamic butter sauce around food.

The only way to make a perfect omelet is to start with clarified butter.

Add Plugrá Clarified Butter to a non-stick pan. Once finished cooking, roll the omelet out of the pan onto a plate.

Precook asparagus or mushrooms and add to omelet.