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Recipes for a gold medal meal

By CHEF GLEN KNIGHT
First Coast Technical Institute's School of Culinary Arts

Grilled Salmon with a Soy, Honey and Ginger Glaze

Four portions

4 salmon fillets: skin on, 5-6 ounces each

For the marinade:

1/2 cup light soy sauce

1/2 cup water

1/2 cup peanut oil

1/2 cup honey

1 tbsp. sesame oil

1 tbsp. minced garlic

1 tbsp. fresh minced ginger

1 tbsp. minced chives

Combine marinade ingredients and simmer for 3-4 minutes. Cool completely.

Pour marinade in a non-reactive shallow container and place salmon filets flesh side down. Allow to marinate 20-30 minutes. Remove and pat dry. Heat a grill to medium high and cook the fillets until 3/4 cooked. Finish in a 350 degree oven until cooked medium rare. Keep warm for service.

Greens and Leeks with Toasted Mustard Seed

Four portions

3 firm leeks; white part only; sliced thinly

6 cups Swiss chard

1 tbsp. butter

1 tsp. yellow mustard seeds, toasted

11/2 cups chicken stock

1 tbsp. lemon juice

salt and black pepper to taste

Heat a large sautÈ pan over medium heat and add the olive oil and butter. When hot, add the leeks and sautÈ until they begin to soften and color.

Add 1/2 of the chicken stock, mustard seeds and simmer, adding additional stock as needed. Before service, add the Swiss chard and lemon juice and cook until tender.

Ensemble of Grains with Fines Herbs

Four portions

1/2 cup couscous

1/2 cup bulgur wheat

21/4 cups chicken stock

1/4 cup barley

1 tbsp. chopped fresh parsley

1 tsp. dried marjoram

1 tsp. dried thyme

2 ounces softened butter

salt and pepper to taste

Heat chicken stock with the herbs to a boil and add the barley. Combine the couscous and bulgur wheat in a container. When barley is tender, pour stock with barley over the couscous and bulgur. Cover tightly and keep warm. At service, add butter and parsley and fluff with a fork. Adjust seasonings.

MÈlange of Warm Avocado and Tomatoes

Four portions

1 firm Florida avocado

12 grape tomatoes; seeded

2 tbsp. olive oil

1 tbsp. minced parsley

salt to season

Use a scoop and portion the avocado into 12 balls. Hold in lightly acidulated water. Warm a sautÈ pan over low heat and add the olive oil. Drain the avocado well and add to the pan with the tomatoes and toss gently to warm. Finish with parsley and pinch of salt.