Friday, November 5, 2010

A healthy cooking demonstration in Montclair, with a presentation on nutrition by Body Worx Fitness, LLC


For information on holding your own in-home cooking party, contact us.

Learn more about our company - www.chefdanleff.com

For more on my colleague, Butch Strehlow, contact Body Worx Fitness, LLC

It was fun and informative to work with a personal trainer/nutritional coach for a recent cooking class. Butch of Body Worx Fitness provided detailed nutritional information based on the menu we prepared and served for our clients at a beautiful home in the Oakland Hills. Here's a selection from the evening ...

Soy-glazed Salmon (or Chicken Breasts) with Fresh Salsa

Ingredients:
• Salmon filets (or Chicken breasts) = 1 – 3 to 4 oz. piece per guest
• Soy sauce = approx. 2-3 ounces
• Olive oil = approx. 2 ounces
• Roma Tomatoes = approx. 3-4 each
• Lime juice = approx. 1-2 ounces
• Red onion, diced fine = 1 each
• Jalapeno or Serrano chilies, minced = 1-2 each
• Handful fresh cilantro, chopped = 1 bunch
• Salt and pepper = to taste

• To prepare the salsa: (Do this before preparing the salmon). Dice all fruits (small dice). Mix in red onion, chilies, cilantro, and lime juice. Allow to stand for 5-10 minutes, and then transfer to a colander set over a bowl. Allow to drain for an additional 5-10 minutes. The salsa will shed a lot of liquid – this liquid will be used as the basis of the salmon glaze. After draining off the liquid, transfer the drained salsa to a bowl and refrigerate.
• To prepare the salmon: Take the drained off liquid from the salsa, and whisk in soy sauce and olive oil. Judge the number of salmon pieces you have; will there be enough glaze? If not, add more soy sauce and lime juice, as needed.
• Preheat oven to 400 degrees. Lay salmon on a lined sheet pan. With a pastry brush, stir the glazing liquid briskly and thoroughly, and then brush each piece of salmon with this mixture. Cook in oven for 8-10 minutes; may vary depending on the thickness of the piece and exact oven used.