Hi, I’m Chef Bryan with Chef Bryan’s Kitchen and we’re working on chicken and salmon satays right now. They’ve just come out of the oven. The salmon were in there for about a minute and a half maybe two minutes. The chicken maybe about three and a half minutes. So we pulled them out now. Now, I’m going to show you how to platter them.
For a small dinner party, there’s some creative ways you can you get into presenting these. So, what I’m going to do is I’m going to show you the two ways that I liked to do it.
For the salmon satay, what I’m going to use is basically an olive or strawberry bowl or strawberry platter and what we’re going to do is we’re just going to take salmon satays and we kind of just layer them in the strawberry-olive platter.
For a larger dinner party, you would either need more of these or platter them a different way but for a small, you know five or six people, this is an interesting way to present them and for the chicken I’ve just got an interesting bowl here, a little curved deep edges and I’m just going to set this. You make this easy for people to get at. You don’t want them have to digging around, under things, or through things that’s why I always like to platter them so that the sticks are kind of sticking straight up so they can just get a hold of the one without having to mess with it too much.
There’s our chicken and salmon satays and we’re going to just add a little bit of greenery to make it look nice so we’re going to take a little bit of flat leaf parsley here. We’re going to add a little bit of flat-leaf parsley right in this one and then maybe a little lemon rind or a little lemon twist so we’ll take a lemon, make a little twist here, maybe one more and our chicken is done there.
And for the salmon, I think what we’re going to do is maybe some little bit of basil since we don’t have much room to work with there, just to give it a little green, take a little bit of basil and kind of just set it on the one end to give a little bit of color.
And now for the sauce, what we’re going to do, you can use a variety of sauces for this. I like Thai chili glaze. It goes well with both the chicken and the salmon. What I’m going to do is I’m just going to use the Thai chili glaze in the martini glass. That’s a nice way to present it. It’s a little bit different and you know to make the buffet looked nice or your appetizer table.
You just want get some of the Thai chili glaze in there. There’s your Thai chili glaze, chicken and salmon satays and whenever you’re doing this for party always want to make sure that people has some place to put the stick. We always want to put a little but back there so that when people do eat they have a place to put the stick. So, with that, this is the chicken and salmon satay. It’s a very nice appetizer, great flavor, great presentation, and very easy to do.
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