Plantains & Salmon

CHILDREN’S RECIPE: Sweet Plantains with Black Bean Puree, Crema and Queso Fresco
Ingredients:
Beans Puree:
¼ cup Yellow Onions, small dice
¼ cup Red Bell Pepper, small dice
1 tbsp Garlic, finely chopped
1 tbsp Cumin, ground
1 tbsp Apple Cider Vinegar
2 cups Water
16 oz Canned Black Bean

Method of Preparation:
In a medium saucepot over medium heat, sweat bell peppers, onion, and garlic until tender (5-7 minutes). Add all other ingredients and bring to a simmer. Simmer for 15 minutes until the broth starts to thicken. Place in blender and blend until smooth.

Ingredients:
Plantains:
2 Ripe Sweet Plantains or purchased sweet plantains
2 tbsp Queso Fresco, ground
2 tbsp Mexican Crema
3 cups Vegetable Oil

Method of Preparation:
In a large frying pan, bring vegetable oil up to 350 degrees. Slice plantain into ½” slices. Fry on each side for 1-2 minutes until golden brown and soft. Garnish with crema and queso fresco.

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FAMILY RECIPE: Salmon with Banana & Lentil Salad
Ingredients:
For the Salmon:
1 Salmon, cut into 4 oz filets
1 cup Whole Grain Mustard
2 tbsp Cilantro, chopped
2 tbsp Rum
2 tbsp Honey

Method of Preparation:
Mix together mustard, cilantro, rum and honey. Reserve for later use.

Ingredients:
For the Horseradish Cream:
¼ cup prepared Horseradish
2 cups Heavy Cream
Salt, to taste

Method of Preparation:
Place horseradish and cream in a small saucepot and cook over medium heat until the cream is reduced by 1/3rd. Set aside.

Ingredients:
For the Lentils:
2 cup Cooked Black Beluga Lentils
2 tbsp Red Pepper, small dice
2 tbsp Red Onion, small dice
¼ cup Clam Juice
1 cup Cherry Tomatoes, halved
1 tbsp Balsamic Glaze

Method of Preparation:
In a small saucepot, mix together all ingredients and bring to a simmer. Season to taste. Coat salmon in mustard glaze and bake at 350 degrees until salmon is cooked to the desired temperature. Place horseradish cream at the bottom of the bowl. Top with lentils and then salmon. Slice the banana into 1/4” slices and sprinkle with demerara sugar. Torch with a blow torch until the sugar is bruleed and crunchy. Place three slices on each plate.

Parfait & Salmon

CHILDREN’S RECIPE: Grapefruit, Coconut Yogurt and Granola Parfait
Ingredients:
1 1/2 cups Coconut Milk Yogurt
1 Red Grapefruit, segmented
1 large Sweet Orange, segmented
1 cup Granola, of choice
1 tbsp Honey or another sweetener

Method of Preparation:
Toss citrus with a bit of honey and set aside. Layer yogurt, citrus and granola, topping with granola, a segment of grapefruit, and a small drizzle of honey.

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FAMILY RECIPE: Seared Salmon Salad with Arugula, Avocado, Grapefruit and Honey Mustard
Ingredients:
1 8 to 10 oz Atlantic Salmon, boneless, skinless
Marinade:
2 tbsp Grapefruit Juice
1 tbsp Soy
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Light Oil for cooking
Salt & Pepper

Arugula Salad
Ingredients:
Chopped Radicchio
1 Avocado, peeled and sliced
1/2 small Red Onion, thinly sliced
1 Pink Grapefruit, segmented
1 Small Head Fennel, shaved thin
1 Carrot, peeled and julienne
Salt & Pepper
Honey Mustard Dressing

Method of Preparation:
Season salmon with salt and pepper. Saute in pan with light oil. Brush with marinade. Finish cooking in a 350-degree oven for approx 6 to 8 minutes until cooked medium to medium-well. Remove from pan and allow to cool slightly, cut into small pieces to add to salad. Toss salad ingredients together, season with salt and pepper and lightly dress. Arrange in bowl and top with pieces of salmon.

Salad & Salmon

CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

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FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.

Chips & Salmon

CHILDREN’S RECIPE: Ricotta and Mushroom Chips
Mushroom Puree:
Ingredients:
2 tbsp Olive Oil
1 cup Onion, chopped
1 clove Garlic, smashed
6 Mushrooms; Button or Shiitake, destemmed, sliced
2 cups Water
½ tbsp Thyme
2 tbsp Salt

Method of Preparation:
In a hot pot, sauté the onions and garlic until opaque, the eventual caramelization will give your puree a buttery flavor. Then add the mushrooms. Add the water, thyme and salt. Let simmer for 10 minutes, puree.

Mushroom Chips:
Ingredients:
6 Mushrooms; Button or Shiitake, destemmed, sliced thin
3 cups Olive Oil
2 cups Mushroom Puree
1 cup Ricotta Cheese

Method of Preparation:
Bring the olive oil up to 350F and fry mushroom slices until they are crispy. TIP: Save the mushroom oil to top pasta for a delicious meal another day.

Mix the Mushroom Puree and ricotta to make dip. Place the dip in a bowl and serve with mushroom chips.

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FAMILY RECIPE: Salmon with Mushroom Sauce and Pickled Mushrooms
Ingredients:
2 cups Sugar
2 cups White Wine Vinegar
2 cups Water
4 tbsp Caraway Seeds
4 tbsp Cumin Seed
4 tbsp Fennel Seed
4 tbsp Coriander
1 tbsp Red Pepper Flakes
2 tbsp Salt
3 Mushrooms; Button or Shiitake, sliced
2 fillets Salmon, 6 oz each
2 tbsp Olive Oil
2 cups Baby Lettuce; any variety

Method of Preparation:
Put the sugar in a sauce pan and caramelize to a deep amber brown. Add the vinegar, all spices, salt and the water. Let it steep for 15 minutes. Add mushrooms and refrigerate overnight. Sauté all sides of salmon in olive oil. Dress lettuce with pickling liquid, top with mushrooms and serve with salmon.

Soup & Salmon

CHILDREN’S RECIPE: Lentil Soup
Ingredients:
1 tbsp Olive Oil
1 clove Garlic, sliced thin
½ Onion, diced
2 stalks Celery, diced
½ Carrot, diced
1 cup Celery Root, diced
2 tsp Salt
2 tsp Pepper
6 cups Lentils, cooked
4 cups Mushroom/Vegetable Stock
1 tbsp Sherry Vinegar
1 tbsp Lemon Juice
1 tbsp Sour Cream to garnish
Chives, sliced thin; to garnish

Method of Preparation:
Add mirepoix (onion, celery, carrots, celery root) to pot with oil and garlic, season with salt and pepper stir frequently until translucent. To blanch lentils, pour them into a heat-safe bowl, add enough boiling water to cover them by an inch, set aside and let the lentils soak in the boiling water for about 15 minutes, then strain. Add lentils to mirepoix, season with salt and pepper, if desired, stirring frequently. Add stock, bring to a simmer, add sherry vinegar and lemon juice. Reserve 3 tbsp. lentils for family recipe. Create soup by using an immersion blender. Place soup in a bowl add a dollop of sour cream and chives.

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FAMILY RECIPE: Pan Roasted Salmon, Lentils with Parsley, Capers, Lemon and Celery Root
Ingredients:
2 tbsp Olive Oil
4 fillets Salmon, 4 oz each
Salt, White Pepper to taste
½ Lemon, juice of
2 sprig Thyme
1 tbsp Vegetable Oil
1 clove Garlic, sliced
1 cup Celery Root, chopped
1 tbsp Capers
1 cup Oyster Mushrooms, sliced
1 tbsp Sherry Vinegar
3 tbsp Lentils, from children’s recipe
1 Lemon, supreme and juice of
2 tbsp Parsley
Salt, Pepper to taste

Method of Preparation:
In a cast iron pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon, both sides with salt and white pepper, cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Season top of salmon, flip, remove from flame, add the juice of half a lemon and thyme to oil. Tilt pan slightly to let the liquid pool at one end. Use a spoon to baste the fish with the hot pooled liquid. Continue basting until fish is cooked, 45-90 seconds more.

In a separate pan add vegetable oil, garlic and celery root. Cook, stirring frequently until translucent, about 3 minutes. Add capers, oyster mushrooms and sherry vinegar continue stirring for 3-4 minutes. Add the reserved lentils from soup to the pan cook stirring frequently for another 4 minutes. Add parsley and lemon supremes with some of the juice. Lay Lentils on the plate add salmon.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. Place in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Lettuce Wraps & Salmon

CHILDREN'S RECIPE: Green Bean Lettuce Wraps
Ingredients:
2 oz Olive Oil
2 oz Mild Chile Oil
6 oz Salmon, diced same size as beans
6 oz Green Beans, diced
2 oz Soy Sauce, low salt
1 tsp Curry Powder
2 cloves Garlic, chopped fine
1 head Bibb Lettuce

Method of Preparation:
In a hot skillet, add the two oils, then heat it up and add the salmon, as it starts to cook, add cut green beans and mix together, add soy sauce, garlic and curry, cook for 2 minutes. Use lettuce leaves as a pocket to add the green beans and salmon.

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FAMILY RECIPE: Cured Garlic Salmon with Garlic Rosemary Green Beans
Rosemary Green Beans:
Ingredients:
¼ cup Olive Oil
3 cloves Garlic, sliced thin
1 tsp Rosemary, chopped
4 oz Green Beans
½ cup White Wine
¼ cup Parmesan Cheese, grated

Method of Preparation:
In a hot skillet put the olive oil, then the garlic and rosemary. After the garlic is light brown add the green beans just coat the beans and add the white wine bring to a simmer. Add cheese and remove from the pan.

Cured Salmon:
Ingredients:
4 cutlets Salmon, 6 oz each
½ cup Sea Salt
1 tbsp Sugar

Method of Preparation:
Coat one side of salmon with the salt, add sugar. Let it rest for ten minutes. In a skillet, put in salt side down first, when that is brown, then sear all remaining sides of the salmon for 3-4 minutes. Then plate over green beans.

Salmon Sticks & Seared Salmon

CHILDREN’S RECIPE: Grapefruit Duck Sauce with Salmon Sticks
Salmon Sticks:
Ingredients:
4 oz Salmon, cut ¼” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ¼” sticks. Dredge in cornstarch. Cook in frying pan for 1-2 minutes until brown.

Grapefruit Duck Sauce:
Ingredients:
1 Grapefruit, supremed and juiced
1 tsp Ginger, minced
4 oz Honey
4 oz White Vinegar
2 oz Corn Starch
2 oz Water

Method of Preparation:
Bring ginger and grapefruit supremes to a simmer. Then add the honey and vinegar and bring back to a simmer. Mix the cornstarch and water to make slurry. Then whisk the slurry and grapefruit juice in the mixture while it is still cooking.

Serve Salmon Sticks on a plate with the Grapefruit Duck Sauce in a small bowl for dipping.

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FAMILY RECIPE: Grapefruit Salad and Seared Salmon
Grapefruit Salad:
Ingredients:
½ head Frisee
½ cup Pea Tops
¼ cup Cilantro
¼ cup Spiced Cashews
Grapefruit, 6 supremes

 
Salad Dressing:
Ingredients:
1 cup Jalapenos, diced
5 cloves Garlic, diced
1 cup Fish Sauce
4 oz Sugar
4 oz White Vinegar
4 oz Water

 
Method of Preparation:
Chop the garlic and chilis fine. Then put the fish sauce, sugar, white vinegar and water bring to a boil until the sugar is dissolved.  Add the garlic and chilis and cool. Drizzle over greens. Build the salad with grapefruit supremes and spiced cashews, drizzle dressing over salad.

Seared Salmon:
Ingredients:
4 oz Salmon, cut ½” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ½” slices and prepare the same way as the children’s recipe.

Smoothie & Salmon

CHILDREN'S RECIPE: Greek Yogurt with Mixed Berries and Flax Seeds Smoothie
Ingredients:
6 oz Low fat Greek Yogurt
6 oz Frozen Mixed Berries
1 oz Flax Seeds
6 oz Coconut Water

Method of Preparation:
Combine all ingredients in a blender and blend until smooth.

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FAMILY RECIPE: Seared Salmon over Yogurt Dill Sauce with Spinach
Ingredients:
2 fillets Salmon, 6 oz each
1 tbsp Olive Oil
6 oz Low Fat Greek Yogurt
Salt, Pepper to taste
1 tbsp Sugar
1 oz Chives, sliced
1 oz Lemon, juice of
1 oz Dill, chopped
1 tbsp Olive Oil
4 cloves Garlic, sliced
2 Shallots. sliced
1 tbsp Butter
12 oz Baby Spinach

 Method of Preparation:
In a heavy bottom or cast iron pan add olive oil and place over high heat. Season the salmon with salt and pepper, place skin side down in the pan. Bake at 350F for 5 minutes. In a mixing bowl combine yogurt, salt, pepper, sugar, chives, lemon juice and dill. In a sauté pan heat olive oil with garlic and shallots, cook until soft. Add spinach, heat until wilted and remove from pan. Finish salmon on stove; baste in butter. Plate salmon on a bed of spinach, top with sauce.