Culinary Cooking and Concepts
by Chef John Findley, Executive Chef, The University Club of MSU
Featured Food: Salmon Yield: Serves 4


  • 4 (6 ounce each) salmon fillets, skin removed
  • Salt, pepper, chili powder
  • Cooking spray
  • 1 Fuji apple, diced
  • 1 scallion, diced
  • ¼ red pepper, diced
  • 1 ounce (2 T) extra virgin olive oil


Preheat oven to 400 °F. 

Season salmon with salt, pepper, and chili powder. Place the salmon on a baking tray that has been sprayed with cooking spray. Bake for 10-14 minutes until the thickest part registers 125°F and is still slightly translucent (check with small cut using a paring knife).

Place remaining ingredients along with salt, pepper, and chili powder to taste in a small bowl; mix and set aside. This can be made ahead of time and kept in the refrigerator. Top each fillet with the reserved relish before serving. 

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