Healthy & Delish

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
Photography by Mark O. Ramirez

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.

Owen Brennan's

Mardi Gras Sea Bass

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
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

42 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


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