Eric Jackson always enjoyed watching his mother cook.
"When I was a kid, I'd be in the kitchen next to my mom trying to figure out how she made (many dishes)," said Jackson.
Jackson is currently starring as an ensemble cast member in "The Book of Mormon," running through Oct. 6, at Bank of America Theatre in Chicago.
The actor said he grew up eating a variety of Soul Food, southern cuisine and comforting casseroles.
"I grew up eating a wide variety of things," he said. Jackson said his family is also "obsessed" with grilling and he enjoys that style of food.
A big fan of seafood, Jackson said one of his favorite recipes has long been Salmon Caesar Salad.
"That recipe is user-friendly. I like to make it at least once or twice a week," he said. Jackson often makes a good amount so he has enough for leftovers.
The actor said he maintains a healthy eating schedule. "If nothing else, I have to consider my stamina for the show," he said. "I enjoy everything in moderation but I also love my sweets, candy and dessert," Jackson said.
Jackson would most like to share a meal with Oprah. "I would love to be able to share ideas with her and pick her brain."
The following is a recipe from Jackson.
SALMON CAESAR SALAD
2-4 canned Anchovies
1/2 cup Extra Virgin Olive Oil
1 Garlic clove
2 Tablespoons fresh Lemon juice
2 Tablespoons Chicken Broth
1 Tablespoon Mustard
1/2 Cup Mayonnaise
1/4 Cup grated Parmesan Cheese
Sea Salt / Fresh Cracked Pepper
Freshly sliced Parmesan Cheese
Optional: Grape Tomatoes
DIRECTIONS: In a small skillet over medium heat, cook the anchovies in EVOO for 3-4 mins. Then combine the cooked anchovies and oil with garlic, lemon juice, chicken broth, and mustard all in a food processor. Mix to a fine and even consistency. Pour into a bowl and stir in Mayonnaise and grated Parmesan cheese. Cool this salad dressing in the fridge. Meanwhile preheat broiler to high. Coat broiler pan with foil sprayed with nonstick spray or lightly brushed with oil. Generously salt and pepper salmon fillets and broil for 10-12 minutes or until opaque and flaky. Start with the skin side down and flip the fillets over half way through cooking. Remove the skin after the bottom side cooks for a minute or two and you can then return the fillets to finish cooking. For the salad, wash and pat dry Romaine lettuce. Cut or tear into 1 inch strips widthwise. Toss and evenly coat the Romaine strips with some of the salad dressing from the fridge. Plate the lettuce. Add freshly sliced Parmesan cheese, croutons (and grape tomatoes if you choose). Top with a cooked Salmon fillet and enjoy.