/ Source: TODAY
Chef Ed Brown is stopping by TODAY to share a few of the grand slam recipes he'll be serving up at the US Open.
He shows us how to make olive oil poached salmon with chickpeas and fresh watermelon and tomato salad with mozzarella cheese.
"Slowly poaching salmon in olive oil at a low temperature ensures that the fish will stay tender and won't overcook," says Brown.
"This dish is all about showcasing the freshest, ripest summer ingredients. Serving it at room temperature allows the flavors to be at their fullest and most vibrant."
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