| Brand new recipes from Chef Gordie |  |
| Brand new recipes from Chef Gordie | |
| 1 lb Fresh Salmon | 1 tblsp. Olive Oil |
| 6 ea. large Roma Tomatoes, sliced in half circles | Kalamata Olives, pitted and julienne |
| 1 tblsp. Capers | 1 tsp. Garlic |
| 1 tblsp. Olive Oil | 2 tblsp. zest of Lemon |
| Juice of 1 Lemon | |
| Cut Salmon into 5 oz. portions and brush with first amount of olive oil. Place on hot grill and cook about 4 minutes each side. Place second amount of olive oil in skillet and heat. Add tomatoes, garlic, capers and olives, quickly heat through. Add lemon juice and bring back to temperature. To serve, place Salmon on platter, top with tomatoes. Finish with lemon zest. | |
| Nutritional Information per serving. | |
| Calories 364 | Protein 20.17 gm |
| Fat 15.65 gm | Cho 9.1 gm |
| Sodium 231mg | |
| 1 cup Maraschino Juice | 2 cups Mayonnaise |
| 1 tblsp. Mint | 2 tblsp. Green Onion |
| 1 tsp.Ginger | 1 tblsp. Poppy Seed |
| 2 tblsp. Orange Zest | 1/2 cup Orange Juice |
| 1 tblsp. Distilled Vinegar | |
| Mix ingredients thoroughly. Serve. | |
| Salad | |
| 2 each Oranges, peeled and cut into wedges | 2 stalks Celery, cut oriental dice |
| 4 each, Large Mushrooms, sliced | 4 each Green Pepper, sliced |
| 1/3 cucumber, peeled, seeded, sliced | |
| Dressing | |
| 4 tsp. Sugar | 1/2 tsp. Soy Sauce |
| 2 tsp. Lemon Juice | 1 tsp. Lemon Zest |
| Dash Pepper | 1/tsp. Salt |
| Combine seasonings for dressing; blend together and pour over fruit and vegetables just before serving. Serve in sherbet or champagne cups. | |
Click Chef Gordie Archive 2 or Chef Gordie Archive 3 for some other great recipes.
PCHA Director of Coaches Gordie Bowman is a Certified Executive Chef. He's an Executive Chef at Beaumont Hospital and the MAHA V.P. of Coaches. |  |
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