Chile Broiled Salmon with Crushed potatoes and Garlic Roasted Cabbage

At one of our first Pilates, Food and Wine Events Chef Joshua taught us to make this amazing meal! It's healthy, it's delicious, and this particular recipe will make enough food for your whole week, divided up in containers for your food prep for the week! Enjoy!

Chile Broiled Salmon with Crushed potatoes and Garlic Roasted Cabbage

By Chef Joshua Alkire

6 salmon fillets

1/4c Sambal Olek

1/4c honey or maple syrup or agave syrup

2tsp cornstarch

1tsp salt

Preheat broiler on high and position oven rack t or near the top..  Whisk together the cornstarch, honey and sambal.  Place the salmon on an oiled sheet pan and top with the glaze.  Broil until salmon is cooked and the glaze is browned, about 7 minutes.  If glaze begins to burn, turn off broiler and bake at 450°.

Red potatoes

olive oil

salt and pepper

Cover the potatoes with water and boil until tender (about 15 minutes after boil starts).

Drain and cool a bit.  Smash each potato once with something flat (like a pot).  Potatoes should still stay together.  Season a sheet pan with olive oil salt and pepper.  Place the potatoes on the pan and season the tops with olive oil salt and pepper.  Roast at 425° for 25 minutes or until golden brown and delicious.

1 head green cabbage, cut into 1” thick slices

2-3T olive oil

2 to 3 large garlic cloves, cracked/smashed

salt and pepper

Preheat oven to 425° and rub both sides of cabbage with garlic.  Drizzle with olive oil and season with salt and pepper.  Flip and season the other side, adding more olive oil if it didn't drain through to the other side.  Roast for 20 minutes and flip with a spatula, then roast again for another 20 minutes.

San Diego Salad

2 avocados, peeled and quartered

½ chopped nuts or small seeds

olive or grape seed oil

baby spinach

shaved radish


chopped herbs

2T fresh citrus juice

2-4T extra virgin Arbequina olive oil

salt and pepper

1T honey, agave or maple syrup

Toss the spinach, radish, supremes, shallots, herbs, juice, olive oil and salt and pepper.  Plate up and prepare the avocado. Heat a saute pan over medium heat until hot.  Lightly press one side of the avocado into the nuts, repeat with all the avocado.  Add enough oil to the pan to barely cover the bottom.  Add the coated avocado slices nut side down for 30 seconds to a minute, just to brown the nuts.  Season with salt and pepper and place atop the prepared and plated salad.

Privacy Policy