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

Ingredients

  • 4 (6 oz. each) salmon fillets
  • ¼ c. olive oil, divided
  • ¼ c. fresh or frozen corn
  • ¼ c. canned black beans, rinsed and drained
  • ½ c. butternut squash, peeled, diced and cooked
  • ¼ red pepper, diced
  • 1 scallion, diced
  • Salt
  • Pepper

Preparation

Preheat oven to 400 °F. 

In a small bowl, gently toss 2 Tablespoons of olive oil with the corn, beans, squash, salt, and pepper. Prepare 2 baking tray by coating with non-stick cooking spray. Spread vegetables on one tray and place in oven for 10-15 minutes, stirring once. Remove from the oven and cool. Mix in red pepper and scallion. 

Place salmon fillets on the other prepared baking tray. Sprinkle with salt and pepper and drizzle with 2 Tablespoons of olive oil. Place in the oven and bake for 9 to 13 minutes until done. 

Serve the fish topped with the vegetable relish.

Featured Recipes

Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.

These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.

Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.

Chef Kurt shared his go-to recipe for homemade pasta. It has helped him win plenty of competitions! As a member of the audience, I took copious notes in order to publish Chef Kurt's recipe for the first time ever!

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