Healthy Summertime Recipes for Seniors

There’s nothing better in the summertime than having a cookout. Whether you’re the grill master or you bring a dish to a potluck, these gatherings are a great way to enjoy time with loved ones and stay active.

EverTrue executive chefs know that eating the right foods — foods that support brain and heart health — are the key to making your summer of cookouts fun and healthy. Be sure to include fruits and vegetables on the menu, have some lean protein options and crank up the flavor (but not the calories) with tasty marinades instead of heavy sauces.

Kick off your summertime grilling with a dish as colorful as it is good for you, from Executive Chef Mark Shoopman at Lutheran Hillside Village.

Grilled Alaskan “Slammin’ Salmon” with Summertime Chopped Vegetable Salad

from ACF Certified Executive Chef Mark Shoopman, CEC, CFBE

Ingredients

4 each                               8-ounce portions of wild caught or farm raised salmon

As Desired                     Kosher salt and freshly ground pepper

½ cup                                Real maple syrup and Dijon mustard glaze, (recipe follows)

¼ cup                               Olive oil

Vinaigrette Dressing Preparation

1 tablespoon                 Shallot, minced

¾ cup                                Extra virgin unfiltered olive oil

¼ cup                                Apple cider vinegar, or your favorite kind

1 tablespoon                 Whole grain or Dijon mustard

1 each                               Garlic clove, minced or mashed

2 teaspoons                 Fresh thyme, chopped

3 tablespoons              Agave or honey

As desired                      Kosher or sea salt

As desired                      Freshly ground black pepper

• In a chilled Mason jar, add the shallots, vinegar, ginger, garlic, mustard, agave and thyme. Shake vigorously to blend.  Adjust the seasoning with the salt and pepper and chill for 20 minutes before serving. Shake again right before service to mix ingredients as they will separate from sitting.  Store for up to one week

Chopped Vegetable Salad Ingredients

1 each                               Yellow bell pepper, finely chopped

1 each                               Orange bell pepper, finely chopped

½ each                             Hothouse cucumber, finely chopped

1 each                               Yellow squash, finely chopped

1 each                               Zucchini, finely chopped

1 each                               Large carrot, finely chopped

1 each                               Roma tomato, seeded and finely chopped

1 each                               Small red onion, finely chopped

1 cup                                 Flat leaf parsley, finely chopped

• Toss all the vegetables in a bowl and drizzle with enough vinaigrette dressing to just coat. Adjust seasoning with salt and pepper and chill thoroughly.

Maple and Mustard Glaze

2 tablespoons              Real maple syrup

2 tablespoons              Dijon mustard

1 teaspoon                     Olive oil

As Desired                     Kosher salt and freshly ground pepper

• In a small bowl, combine all ingredients and mix well.

Preparation:

Preheat the grill to 375° F.

Gently brush the salmon filets with a little olive oil and season with salt and pepper. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin begins crisp, about 2 to 3 minutes. If you like, you can adjust the salmon on the grill to achieve a cris cross grill mark pattern for presentation.

Next, brush the flesh side with some of the maple-mustard glaze and, using a flat spatula, carefully flip the fillets over. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more or until it reaches an internal temperature of 135° F. Again, you can adjust the salmon during this step on the grill to achieve a cris cross grill mark pattern for presentation. Lastly, brush the salmon again with some more of the maple and mustard glaze.

Presentation:

Place the salmon fillets on heated serving plates and garnish with a nice mound of the chopped vegetable salad off to one side. Garnish with an orange wedge and serve immediately.