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