In honor of National Nutrition Month, Food Network chef and restaurateur Geoffrey Zakarian has shared his two favorite healthy recipes. Blend together a nutrient packed beet juice for breakfast and sit down to a fresh grilled salmon filet for dinner.
Neat Beet Juice
From Counter Point at The Diplomat Resort
⅓ cup kale
1½ cup red beet
½ pineapple
2 cups red apple
1¼ cup orange juice
½ cup carrot
¼ cup ginger
2 stalks celery
Blend ingredients together.
Ora King Salmon
From Point Royal at The Diplomat
5 oz salmon filet
3 tsp garlic confit
¼ tsp fresh oregano
1½ tsp fresh parsley
Pinch of Kosher salt
Pinch of black pepper
Lemon zest
EVOO 4 tbsp
Lemons
Grapeseed oil
1. Rinse herbs, dry with paper towels and pour the leaves into a food processor and puree along with a pinch of coarse salt, cloves of garlic, olive oil and the lemon zest. Once smooth cool down to prevent the sauce from turning brown.
2. Heat a frying pan over medium-high heat. Cut the lemons in half crosswise. Use a pastry brush, silicone grilling brush, or a paper towel to brush the cut sides with a bit of oil. Set lemons cut-side-down in the frying pan. Cook until lemons are heated through and charred on the cut side, about 3 minutes.
3. Season and sear the salmon on the grill, skin down, flip and finish until it reaches 135 F.
4. Place the salmoriglio on the bottom of the plate in a spiral form, salmon in the center and charred lemon on the side. Drizzle with olive oil.
Recipes courtesy of Geoffrey Zakarian
