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St. Luke’s Blogs

3 Mouth-Watering (and Healthy) Summer Recipes From a St. Luke's Executive Chef

June 3, 2015

Flame-Broiled Citrus Chicken with Avocado Salsa (serves 4)

Ingredients for Flame-Broiled Citrus Chicken 

  • 4-4oz Skinless chicken breasts
  • Marinade:
  • 2T Olive oil
  • 1 T Garlic
  • 1 T Fine chopped oregano
  • 1 tsp. lemon pepper
  • ½ fresh lemon zest and juice
  • ½ fresh lime zest and juice

Mix all ingredients together. Add chicken (thawed) and marinate in refrigerator for at least 3 hours (overnight is OK).

Pre-heat your barbecue. Remove chicken from marinade and broil for 2 minutes. Rotate chicken about 45 degrees and broil 2 more minutes. Turn over and repeat process. Cook until internal temperature is 165 degrees. Remove from barbecue, top with the avocado salsa and serve.

Ingredients for Avocado Salsa

  • 1 T. Honey
  • 1 T Chopped shallots
  • 2 T Diced scallions
  • 1 Lime
  • 1 tsp. Chopped garlic
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 2 T Olive oil
  • 1 Avocado (1/4-inch dice)
  • 1 Ripe tomato (1/4-inch dice)
In a bowl, add all ingredients. Zest and grate the limes. Then, squeeze out the juice.


Wild Berry Caprese Salad with Chobani Raspberry Vinaigrette (serves 4)

Ingredients

  • 8 oz. Wild garden greens (spring mix)
  • 2 oz. Walnuts
  • 16 Raspberries
  • 16 Blackberries
  • 4 oz. Fresh mozzarella cheese
  • Divide all ingredients out onto 4 plates and top with raspberry vinaigrette.
  • Chobani Raspberry Vinaigrette
  • 12 oz. Chobani raspberry yogurt
  • 8 Raspberries
  • 8 Blackberries
  • 1 oz. Apple cider vinegar
  • 2 oz. Orange juice
  • 1 tsp. Fresh basil

Place all ingredients into a blender and blend well (about 30 seconds).


Ginger Encrusted Salmon

  • 4-4 oz. salmon fillets
  • 1 T Crushed peppercorns
  • 2 tsp. Grated ginger
  • 1 oz. Olive oil
  • Cut fillet of salmon into 4-ounce pieces. Peel fresh ginger and place in blender with ½-ounce olive oil and blend until coarsely chopped. (Note: you can use a store-bought jar product, which has ginger chopped and ready to go.) Rub the salmon with the ginger and lightly dust with crushed peppercorns.

Place a small amount of the olive oil in a sauté pan on medium heat, then sear the salmon for 15 seconds on both sides. Remove from pan and put on oven-ready cookie sheet.

Pre-heat oven to 400 degrees. Bake salmon for 8-10 minutes. Internal temperature of salmon should reach a minimum of 145 degrees. Be careful not to overcook, as salmon can quickly dry out.

Top with mango chutney and serve.

Mango Chutney

  • Mango (1 cup diced)
  • Pineapple (1 cup diced)
  • Red pepper (1/4 cup diced)
  • Green onion (1/4 cup diced)
  • Red onion (1/4 cup)
  • Jalapeno (1, diced)
  • Brown sugar (2 oz.)
  • Pineapple juice (2 oz.)
  • Cayenne pepper (pinch)
  • Curry powder (pinch)
  • Olive oil (1 T)

Saute red pepper, red onion and jalapeno in olive oil for about a minute. Add the rest of the ingredients and continue to sauté just until warm.