Go inside the Tsunami kitchen with executive chef Jerrod Adams as he cooks up fresh salmon and collard greens
Photo by Robin May
Tsunami Executive Chef Jerrod Adams isn't afraid to get his hands dirty when it comes to doing what he loves. He started in the restaurant business in 1998 as means to pay for college. He learned from other chefs along the way and in 2006 graduated from Delgado Culinary School in New Orleans - all while continuing to learn the ropes in Tsunami's Lafayette and Baton Rouge kitchens. After a brief stint in Steamboat Springs, Colo., Adams returned to Lafayette a year and a half ago to takeover as executive chef in Lafayette. IND Eats caught up with Adams hard at work and here's what he had to say about all things culinary.
Q. What was your first job in a kitchen?
A. I started off as a dishwasher at Prejean's and moved up to bus boy and then on to the salad station.
Q. What was the worst kitchen job you ever had?
A. It was actually at a corporate-chain restaurant - I just didn't care for the way it was run.
Q. You're stranded on an island. What is the one kitchen item you can't live without?
A. I couldn't live without my Shun chef knife from Japan - basic, but it's a multi-tasker.
Q. If you weren't cooking, what would you be doing?
A. I think I would be a band director for a middle or high school because I was first a music education major at UL Lafayette before culinary school.
Tsunami's Southern Sake
Fresh salmon and Asian-infused kimchi collard greens marry to create soulful flavors straight from the Downtown sushi and seafood experts.
For the fish:
3-5 oz. fresh salmon filet with skin
Blakened seasoning mix:
1 T Kosher salt
1 T paprika
1 t each of black pepper, garlic powder, onion powder, cayenne pepper, ginger powder, brown sugar and thyme
For the greens:
1 yellow onion, julienned
2 large bunches of collard greens
1 T onion powder
1 T garlic powder
1/2 t cayenne
1 T minced garlic
1 cup chicken broth
2 T sugar
2 cups kimchi (can be found at Asian markets and health food stores near cold case and pickles)
Directions:
Season salmon with seasoning mix on top side of fish. Heat a skillet on medium-high heat with a drizzle of olive oil. Carefully place salmon seasoned side down on skillet and lower heat to medium. Cook for 2 minutes then turn to skin side down. Place skillet in a 375-degree oven and cook for 6-7 minutes or until desired temperature is reached.
Sauté onions and garlic on medium-high heat until soft and then add collard greens cooking until wilted. Add remaining ingredients and turn down heat to a simmer. Cover greens and let cook for 30-40 minutes or until collards are tender.
Place a generous helping of collards on a plate and top with salmon. Sprinkle with sesame seeds for garnish.
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For more information on local eateries, view the online INDEats Dining Guide.