Stick to your resolutions with tasty salmon, vegetable recipes

Want some help sticking to your New Year’s resolutions? David Walzog, executive chef of the Lakeside Grill at Wynn Las Vegas, is here to help. Here, Walzog shares recipes that are both healthful and mouthwatering: steamed salmon in parchment, and braised winter vegetables with herbs, garlic and stout.

Steamed salmon in parchment
Servings:

Serves 4

Ingredients

    • 4 salmon steaks, cut to 6 ounces each
    • 1/2 cup green olives, pitted
    • 2 stalks celery, peeled and cut (julienned)
    • 1/2 white onion, peeled and julienned
    • 1/2 fennel bulb, julienned
    • 1 cup sun-dried tomatoes
    • 8 garlic cloves, peeled
    • 1 lemon, thinly sliced
    • 8 sprigs Italian parsley
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons white wine
    • Kosher salt and ground black pepper

Preparation

Baking Directions:

To prepare the packets:Lay a 14-inch-square piece of parchment paper flat on the counter, repeat this for the other 3 sheets so you can prep these all at one time. Add a quarter of the celery, onion, fennel, olives and sun-dried tomatoes just below the center of each of the sheets of parchment. Place the salmon on top of the vegetables. Place 2 slices of lemon, 2 sprigs of parsley and 2 garlic cloves into each packet. Season the salmon and vegetables with salt and black pepper. Drizzle each packet with 2 tablespoons of extra-virgin olive oil and 1/4 cup white wine.To seal the packet and cook the salmon:Fold the top half of the paper over to the bottom half. Fold the edges together starting from one end to create a seal. Place this into the preheated oven on a cookie sheet and allow to cook for 15 minutes. When ready, remove from the oven, and serve the packet on a dinner plate, allowing your guest to break open the top of the packet.

Braised winter vegetables with herbs, garlic and stout
Servings:

Serves 4

Ingredients

  • Vegetables and herbs:

    • 2 parsnips, peeled and cut into 1-inch oblique cuts
    • 2 turnips, peeled and cut into 1-inch oblique cuts
    • 2 carrots, peeled and cut into 1-inch oblique cuts
    • 2 Idaho potatoes, peeled and cut into 1-inch oblique cuts
    • 1 rutabaga, peeled and cut into 1-inch oblique cuts
    • 10 cloves garlic, peeled
    • 1 tablespoon fresh thyme, chopped
    • 2 tablespoons fresh oregano, chopped
  • For the spice mixture:

    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon Espelette pepper
    • 1 tablespoon kosher salt
    • 4 ounces whole butter, melted
    • 6 ounces stout, such as Guinness

Preparation

Baking Directions:

Place all of the vegetables in a large mixing bowl. Add the melted butter, chopped herbs and sliced garlic. Season the vegetables with spices, salt and ground black pepper. Add this to an ovenproof baking dish that has a lid. Pour on the stout. Place the lid on the baking dish and put into a 375-degree preheated oven. Allow this to cook for 45 minutes or until the vegetables are soft.

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