COLUMBUS (WCMH) — Jim Warner is the Nutrition Services Program Director and Chef at the Wexner Medical Center.
He joins us, to show how to cook grilled salmon.
Here’s the recipe we used:
Grilled Salmon with Edamame, Sweet Potatoes, and Thai Curry
- (2 ea.) 3-4 oz portion salmon
- (1) 12 oz bag shelled edamame
- (1 )12-oz bag cubed sweet potatoes
- (1) Tbles red Thai curry paste
- (1) lime, juice of
- Soy sauce (optional)
- Orange juice (optional)
- Salt and pepper to taste
- 2 tsp Olive Oil
Heat 1 ts olive oil in approximately-sized sauté pan. Season salmon and saute on both sides for 2-4 minutes, depending on thickness. Remove from pan. Heat remaining olive oil in sauté pan. Add edamame and sweet potatoes – sauté until potatoes are nearly al dente
Mix curry paste and lime juice together. Add to vegetables.
Season with salt and pepper. Add orange juice/soy sauce if desired.
Top with chopped cilantro.