From The Chef: Healthy Eats

(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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Anton Media Staff
In addition to its arts and entertainment publication Long Island Weekly, Anton Media Group publishes 16 community newspapers, several magazines, specialty publications and websites. With brands dating back to 1877, Anton has a commitment to deliver trusted and relevant content to the communities it serves.

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