Before the month of March and National Nutrition Month come to a close, I wanted to tell you about a fun food blogger event I recently attended at Boston University. Sponsored by Stop & Shop Supermarket, Healthy Cooking 101 featured a recipe demonstration and hands-on cooking class led by local Executive Chef, Jeremy Sewall and Stop & Shop Nutritionist, Julie Menounos, MS, RD. The recipes—everything from Cucumber, Lime & Mint Mocktails, Mixed Green Salad with Toasted Spice Vinaigrette, and Slow Roasted Salmon with Toasted Barley and Fennel—focused on incorporating herbs and spices into meals to make them flavorful and healthy.
Chef Sewall plates up the toasted barley with fennel. I loved how he toasted the barley first to bring out its nutty flavor and how he incorporated curry powder and orange juice and zest into the dressing.
Salmon fillets get topped with lemon juice and zest, shallot, and extra virgin olive oil. The chef recommended roasting the fish at 250°F for 15 to 20 minutes. I have never cooked salmon at such a low temperature, but it worked beautifully! Hey, you learn something new every day.
Green salads can include so much more than plain ol’ lettuce. The chef’s recipe called for radishes, blanched asparagus and English peas, carrots, and mixed baby greens. His dressing included cardamom and coriander for a big pop of flavor.
Oh look. That’s Annmarie from the blog, Real Food Real Deals. I follow her blog, so it was great fun getting to meet her in person.
Instagram image of my dinner!
- 1 cup pearl barley
- ½ cup shaved fennel
- 1 cup arugula leaves
- 1 teaspoon curry powder
- Zest and juice of 1 orange
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Four 6-ounce salmon filets
- Zest and juice of 1 lemon
- 1 shallot, minced
- ¼ cup extra virgin olive oil (you can get away with using less!)
- For the barley, preheat the oven to 350°F. Put the barley on a baking sheet and place in oven until lightly toasted, about 10 minutes. Remove from the oven and place in a medium saucepan. Cover with cold, salted water and simmer until tender, about 35 minutes.
- Drain well and let cool. While the salmon is cooking, toss all of the ingredients together to make the salad.
- For the salmon, preheat the oven to 250°F. Place the salmon on a baking sheet and top with the lemon zest, shallot, salt and pepper. Drizzle a little of the olive oil on top. Place in oven and bake until it's cooked to your liking, 15 to 20 minutes. Remove from the oven and drizzle with lemon juice. Serve immediately with the barley salad