Courtesy of Koelsch

Courtesy of Koelsch

Darren McGrady, known as the ‘Royal Chef’ because he once served as sous chef to Queen Elizabeth II and Diana, Princess of Wales, was a guest at Jefferson House — a Koelsch Memory Care Facility in Kirkland recently.

Jefferson House serves those living with dementia, Alzheimer’s, or memory loss. McGrady is the culinary advisor to Koelsch Communities. He shared a farm-to-table Pike Place Seared Salmon and Beet Salad during his visit. It is made from ingredients that are good for the brain. Learn more about Koelsch here.

Brain Healthy ‘Farm-to-Table’ Pike Place Seared Salmon and Beet Salad

This is a delicious summer salad using ingredients healthy to the brain as well as local produce from nearby Pike Place Market. (Serves 6)

Ingredients

  • 1 pound golden beets (size of a baseball) with leaves
  • 1 pound red beets (size of a baseball) with leaves
  • 1 avocado (ripe) cut into bite-size pieces
  • ½ cup blueberries
  • 1 cup Silver Springs plain yogurt
  • ¼  cup Bee Works farms honey
  • 2 tablespoon olive oil
  • Salt and pepper
  • 1 cup walnut halves
  • 2 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 1 1/2 pound center-cut City Fish Salmon
  • 1 tablespoon coconut oil
  • 1 lemon, juice only

Method

Remove the leaves from the beets, place them in cold water, and set them aside. Boil the beets until fork tender (about 30 minutes). Cool, peel, and set aside.

Sauté the butter and sugar in a skillet until the butter melt and the sugar starts to turn golden. Add the walnuts and stir. Remove the nuts to a greased baking sheet to cool.

Heat the olive oil in a skillet. Remove the beet leaves from the water and paper towel dry. Roll into a tight bunch and finely shred. Add to the oil with salt and pepper and stir until softened but not overcooked.

Cut the beets into bite-size wedges. Spoon the yogurt onto a serving platter. Arrange the beets on top along with the avocado, blueberries, and sauteed beet greens. Drizzle with the honey.

Slice the salmon into thin slices. Heat the coconut oil in the skillet. Season the salmon with salt and pepper and sear in the skillet on both sides for about 2 minutes per side. Drizzle with the lemon juice and place on top of the beet greens.

Garnish the salad with the candied walnuts before serving.

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