Sweet Chili Glaze Salmon

Mushroom Asparagus Frittata

Brandon from Blue Lemon shared a fritatta recipe with us that can be made in less than 30 minutes.
Mushroom Asparagus Frittata
Ingredients:
  • 12 Eggs, beaten
  • ½ cup Whole Milk or Heavy Cream
  • 1 bunch Asparagus, chopped
  • 1 cup Mushrooms, sliced
  • ½ cup Yellow Onion, small dice
  • 2 cups Spinach
  • 1 cup Swiss Cheese
  • Salt and Pepper to taste
  • ½ cup Parmesan cheese
Directions:
  1. Preheat the oven to 350 degrees.
  2. Thoroughly whip the eggs, heavy cream, salt and pepper together in a bowl.
  3. Sauté the asparagus, mushrooms, onions and spinach in a separate pan.
  4. In a 10-inch nonstick oven safe pan, add the sautéed ingredients and the swiss cheese, then pour the egg mixture on top, slightly mixing everything together.
  5. Put in the oven and bake for about 15 minutes, then sprinkle the parmesan cheese on top and bake for another 5 to 10 minutes.

Recipe: Grilled Salmon with Citrus Butter

Citrus Butter

1 Cup butter, softened
1 teaspoon lime zest
1 clove garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley

Directions:

  1. In a bowl whip the butter till soft and smooth.
  2. Add all of the other ingredients and whip till fully mixed.
  3. Place dollops of butter on a plate with parchment paper and set in the fridge to harden.

Keep cold till ready to use.

Grilled Salmon

4- 6 ounce salmon fillets
Salt and pepper to taste
1 ounce olive oil

Directions:

  1. Season the salmon fillet with salt and pepper.
  2. Lightly oil the grill rack to prevent sticking.
  3. Place the seasoned salmon fillet top side down and grill for about 3 minutes.
  4. Gently turn the salmon fillets over and grill for another 4-6 minutes depending on desired doneness.
  5. Once the salmon is done, top with the citrus butter for serving.

Serve with desired starch and vegetables.

See a video of our chef making the recipe here.

Lemon Seared Scallops with Toasted Quinoa

Lemon Seared Scallops

20 Scallops

2 Tablespoons butter

Salt and Pepper to taste

1 Lemon, juiced and zested

¼ cup White Wine

  1. Heat a large sauté pan to high heat.
  2. Season the scallops with salt and pepper.
  3. Add the butter and scallops to the pan and get a good sear on one side.
  4. Flip the scallops, once the second side is seared add the white wine lemon juice and the lemon zest.
  5. Cook the scallops in the liquid for 1-2 minutes.

Toasted Quinoa

2 Cups Quinoa

4 Cups Water

½ Tablespoon Salt

  1. Bring the water to a boil in a medium size sauce pan.
  2. Toast the quinoa in a hot pan over the stove for 1-2 minutes, make sure not to burn it.
  3. Add the toasted quinoa and salt to the sauce pan once the water comes to a boil.
  4. Cover the quinoa and cook for about 18 minutes.

Chicken Tikka Masala

Chicken Tikka Masala
SAUCE
Ingredients:
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons paprika
  • ½ teaspoon cayenne
  • 1 tablespoon grated ginger
  • 4 tablespoons butter
  • 1 onion finely chopped
  • 1 ½ cups tomato puree
  •  ¾ cup water
  •  ½ cup heavy cream
  •  1 teaspoon salt
  • ½ teaspoon black pepper
  •  ½ cup fresh chopped garlic
Directions:
  1. In a bowl whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne and grated ginger
  2. In a sauce pan sauté the onion in the butter over medium high heat till well caramelized
  3. Turn down the heat to medium heat and stir in the ginger spice blend, then add tomato puree, water, heavy cream and salt then bring to a boil
  4. Reduce the heat and simmer for about 10 minutes
CHICKEN:
  • 4 chicken breasts
  • ½ cup Greek yogurt
  • 1 lime juiced
  • 1 teaspoon minced garlic
  • 3 tablespoons peanut oil
  • Salt and pepper to taste
  • Cilantro
Directions:
  1. Mix the yogurt, lime juice, 2 tablespoons peanut oil and garlic together and rub the chicken breasts with the mixture. Let the chicken sit while the sauce is being cooked
  2. Heat a pan to medium high heat and add the remaining peanut oil
  3. Once the pan is hot, cook the chicken breasts. If the chicken starts to char turn the heat down
  4. Once the chicken is cooked, dice the chicken and add it to the simmering sauce for about 5 minutes
  5. Season the dish with salt, pepper and fresh chopped cilantro

Chicken Tikka Masala

SAUCE
Ingredients:
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons paprika
  • ½ teaspoon cayenne
  • 1 tablespoon grated ginger
  • 4 tablespoons butter
  • 1 onion finely chopped
  • 1 ½ cups tomato puree
  •  ¾ cup water
  •  ½ cup heavy cream
  •  1 teaspoon salt
  • ½ teaspoon black pepper
  •  ½ cup fresh chopped garlic
Directions:
  1. In a bowl whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne and grated ginger
  2. In a sauce pan sauté the onion in the butter over medium high heat till well caramelized
  3. Turn down the heat to medium heat and stir in the ginger spice blend, then add tomato puree, water, heavy cream and salt then bring to a boil
  4. Reduce the heat and simmer for about 10 minutes
CHICKEN:
  • 4 chicken breasts
  • ½ cup Greek yogurt
  • 1 lime juiced
  • 1 teaspoon minced garlic
  • 3 tablespoons peanut oil
  • Salt and pepper to taste
  • Cilantro
Directions:
  1. Mix the yogurt, lime juice, 2 tablespoons peanut oil and garlic together and rub the chicken breasts with the mixture. Let the chicken sit while the sauce is being cooked
  2. Heat a pan to medium high heat and add the remaining peanut oil
  3. Once the pan is hot, cook the chicken breasts. If the chicken starts to char turn the heat down
  4. Once the chicken is cooked, dice the chicken and add it to the simmering sauce for about 5 minutes
  5. Season the dish with salt, pepper and fresh chopped cilantro

Chicken Tikka Masala

SAUCE
Ingredients:
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons paprika
  • ½ teaspoon cayenne
  • 1 tablespoon grated ginger
  • 4 tablespoons butter
  • 1 onion finely chopped
  • 1 ½ cups tomato puree
  •  ¾ cup water
  •  ½ cup heavy cream
  •  1 teaspoon salt
  • ½ teaspoon black pepper
  •  ½ cup fresh chopped garlic
Directions:
  1. In a bowl whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne and grated ginger
  2. In a sauce pan sauté the onion in the butter over medium high heat till well caramelized
  3. Turn down the heat to medium heat and stir in the ginger spice blend, then add tomato puree, water, heavy cream and salt then bring to a boil
  4. Reduce the heat and simmer for about 10 minutes
CHICKEN:
  • 4 chicken breasts
  • ½ cup Greek yogurt
  • 1 lime juiced
  • 1 teaspoon minced garlic
  • 3 tablespoons peanut oil
  • Salt and pepper to taste
  • Cilantro
Directions:
  1. Mix the yogurt, lime juice, 2 tablespoons peanut oil and garlic together and rub the chicken breasts with the mixture. Let the chicken sit while the sauce is being cooked
  2. Heat a pan to medium high heat and add the remaining peanut oil
  3. Once the pan is hot, cook the chicken breasts. If the chicken starts to char turn the heat down
  4. Once the chicken is cooked, dice the chicken and add it to the simmering sauce for about 5 minutes
  5. Season the dish with salt, pepper and fresh chopped cilantro

Salmon Caesar Salad

http://www.good4utah.com/news/midday/blue-lemon-shares-recipe-for-salmon-caesar-salad

IMG_5200 IMG_5196 IMG_5195

Caesar Dressing

3 cloves garlic, minced
2 teaspoons anchovy paste
1 ounce lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 cups mayonnaise
1 cup parmesan cheese
salt and pepper to taste
1 ounce olive oil

1. Add all the ingredients to a blender, and blend until smooth.

Salmon

4 – 6 ounce salmon fillets
Lemon Juice
2 ounces olive oil
Salt and pepper to taste

1. Heat a sauté pan to medium high heat, and add the olive oil.
2. Season the salmon with salt and pepper.
3. Once the pan is hot, add the salmon and cook for about 3-4 minutes per side.

Salad Components

Romaine Lettuce
Salmon
Caesar dressing
Parmesan cheese
Balsamic glaze

Steak Salad with Blue Cheese Vinaigrette

Blue Cheese Vinaigrette

  • ½ cup Olive Oil
  • 2 teaspoons Garlic, minced
  • 1 teaspoon Shallot, minced
  • 3 ounces Blue Cheese
  • ¼ White Wine Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Cholula
  • Salt and Pepper to taste

Sauté the minced garlic and onion in 1 tablespoon olive oil.
Add all ingredients except the remaining oil to a blender.
Make sure to add the sautéed garlic and onion.
Turn on the blender and slowly add the oil.
Set aside.

 

Marinated Cherry Tomatoes

  • Cherry Tomatoes
  • Olive Oil
  • Salt and Pepper
  • Fresh Chopped Garlic (if desired)

Peel the cherry tomatoes, by cutting an x into the end of the tomato then boiling them for about 20 seconds till the skin starts to peel off. Then shock them in ice water to cool. The skin should peel off at this point.
Place the tomatoes in a container the coat with olive oil.
Season with salt, pepper and garlic and set aside.

 

Ingredients for salad

  • Arugula
  • Marinated Cherry Tomatoes
  • Grilled Steak
  • Toasted Pine Nuts
  • Red Onion
  • Blue Cheese Vinaigrette

Shrimp Pad Thai

Learn how to make shrimp pad thai with our chef Brandon.

Salmon Taco with a Mango Cilantro Sauce

Blue Lemon chef demonstrates how to make Salmon Tacos with a Mango Cilantro Sauce.

See our menu.