Click the play button on the video window to the right to see the show segmentThis Labor Day weekend, why not impress your friends and family with dishes that are not only innovative and different, but healthy as well?
Add a fun food activity that involves the kids, and you’ve got a recipe for an enjoyable summer gathering.
Canyon Ranch Corporate Chef Scott Uehlein shares a few ideas from his new cookbook, Nourish, that are sure to make a big splash at this weekend’s BBQs.
Orange-Glazed Salmon with Screamin’ Ginger Salsa
Ginger Salsa:1/4 cup chopped crystallized ginger
1 tablespoon minced ginger root
2 tablespoons diced red bell pepper
1 tablespoon minced scallion
1 tablespoon fresh chopped basil
1/4 teaspoon low-sodium tamari sauce
1/3 cup frozen concentrated orange juice
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 teaspoon five-spice powder
1/2 teaspoon minced garlic
1 pound salmon fillet, cut into 4 equal portions
1. In a medium bowl, combine all ingredients for salsa and mix well.
2. Combine orange juice concentrate, honey, tamari sauce, 5-spice powder and minced garlic in a medium bowl. Brush glaze thoroughly over salmon. Place on grill and cook for 3 to 5 minutes on each side. Serve salmon with 2 tablespoons ginger salsa.
Makes 4 servings, each containing approximately:
335 calories
40 gm. carbohydrate
11 gm. fat
72 mg. cholesterol
28 gm. protein
606 mg. sodium
Trace fiber
