From The Chef: Healthy Eats

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(Photo by Point Royal)

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

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