As the end of winter draws near, it’s time to start thinking about shedding a few extra pounds to get your body ready for summer!
Chef Todd English visited Access Hollywood Live to share some tasty recipes that will help you leave the heavy, comfort foods of winter behind, for light, healthy meals!
Maple-Soy Glazed Salmon with Warm Faro Risotto with Green Peas and Mint, Pea Sprout salad
For the Salmon:
4 pc 6-ounce Salmon fillets, boneless and skinless
1/4 C Maple Syrup
2T Soy sauce
1 Clove garlic, crushed
1 t Ginger, fresh grated
1/2 t Pepper, cracked black
In a small bowl, mix the maple syrup, soy sauce, garlic, ginger, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Remove the salmon from the marinade, place in a new baking dish and put the fish in the preheated oven.
Bake the salmon uncovered for 20 minutes, or until easily flaked with a fork.
For the Faro:
6 cups water
2 cups farro
5 tablespoons olive oil
2 1/2 tablespoons red wine vinegar
1# shelled fresh peas or frozen peas
1/2 ounce fresh mint , finely chopped
2 ounces lemon- mint butter (see sub recipe)
2 ounces Grana Padano, or other Parmesan cheese
1# Softened butter
1 ounce Mint, finely chopped
1.5 t Lemon juice
2 t Lemon zest
1t White pepper, ground
1T Extra Virgin Olive Oil
Combine all ingredients in a mixing bowl whisking vigorously.
Combine 6 cups water and farro in medium saucepan and bring it to a boil. Reduce heat to medium. Cover partially; simmer until farro is tender, about 20 minutes. Drain well.
Whisk oil and vinegar in large bowl. Season with salt. Add farro; toss. Cool.
Meanwhile, cook peas in pot of boiling salted water for 3 minutes. Remove from the fire and strain the peas from the water. Reserve some of the cooking water.Put ¾ of the peas in a blender and begin to puree them. Stream some of the hot water, about 8 ounces, in to the blender to create a smoother texture with the peas
In a new sauce pot, add the faro and pea puree and set over a medium fire. Slowly incorporate all of the butter so it stays emulsified. Add the Grana and stir it until melted. Finish with the fresh mint and the remainder of the fresh peas. Distribute evenly between 4 serving plates and serve the warm salmon atop the faro.
Put the pea shoots in a clean mixing bowl with a pinch of salt and a drizzle of olive oil. Toss to combine. Spoon the salad onto plates, serve immediately.
For more information on Chef Todd English and his restaurants, visit ChefToddEnglish.com.