OSU chef Jim Warner shows us how to make grilled salmon

Local News

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.

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