Culinary: Healthy & Delish

Healthy Delish &

Photography by Mark O. Ramirez Healthy and scrumptious - what could be better? You don’t have to be a chef to create heart-healthy meals, and these recipes from 4Memphis culinary partners make it easy! For more recipes that will do your heart good, visit heart.org.

Salud! at Whole Foods, Poplar Avenue Balsamic Salmon with Roasted Tomato Couscous

1 pint cherry tomatoes, halved 3 tablespoons balsamic vinegar, divided 1 teaspoon garlic powder, divided 1 teaspoon onion powder, divided Black pepper to taste 2 skin-on salmon fillets 2/3 cup pearled couscous 1 teaspoon fresh thyme, chopped

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or a silpat mat.

Toss the tomatoes with 1 tablespoon vinegar and ½ teaspoon each garlic powder and onion powder. Season to taste with black pepper and arrange on one half of the sheet pan. On the opposite side of the pan, arrange the salmon. Drizzle 1 tablespoon of the balsamic on each fillet and season with the remaining garlic powder, onion powder and black pepper.

Roast in the oven until the tomatoes are bursting and the salmon is browned and flakes easily, about 15 minutes, depending on the size of the fillet.

While the salmon roasts, make the couscous: bring a medium saucepan of water to a boil. Add the couscous and cook until tender, about 5-7 minutes. Drain and place in a bowl. When the salmon is finished, toss the majority of the tomatoes in with the couscous, leaving some tomatoes for garnish. Add the thyme and adjust seasoning as desired with additional black pepper and balsamic vinegar to taste.

Erling Jensen Salmon with Red Wine Risotto and Spinach Puree

Red Wine Risotto:

1 cup arborio rice ½ yellow onion brunoise 2 cups red wine 8 cups warm vegetable stock

Sauté onion with oil until translucent, add arborio rice, continuously stirring and cook until rice appears clear. Add red wine and stir until red wine is absorbed while still stirring. Incorporate vegetable stock in 4 ounce increments and cook until rice is al dente.

Spinach Puree:

Blanch spinach in salted boiling water, add to ice bath to cool. Puree spinach into a blender until completely Smooth. Strain through sieve.

8 ounces sea bass Salt and pepper

Romesco Sauce 4 ounces roasted red peppers 1/3 cup garlic roasted tomatoes 1 teaspoon red wine vinegar 1 cup of broccoli Pinch of cayenne pepper Arugula

Place ingredients into a food processor and blend; set aside.

Preheat oven to 350 degrees. Season sea bass with salt and pepper. Sear each side in a heates skillet (3 minutes total), remove sea bass, and place on a sheet pan and finish in the oven for approximately 5 minutes, depending on how thick the cut is.

While your sea bass is cooking, sauté broccoli for about 2 minutes, add arugula and garlic tomatoes. Cook until arugula has wilted then remove from heat.

To serve, spread romesco sauce on the plate, add vegetables, then top with sea bass.

Itta Bena Salmon Salad with Herb Dressing

Herb Dressing 2 tablespoons rosemary, chopped 1 tablespoon thyme, chopped 1 teaspoon dijon mustard ½ cup champagne vinegar 1 ½ -2 cups extra virgin olive oil

Place chopped herbs, mustard, and vinegar in a food processor. While food processor running slowly add in extra virgin olive oil. Grill or pan sear salmon and dress your favorite greens with salad dressing.