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.