Studies show that African Americans have higher rates of illness, disability and premature death. The Center for African American health is trying to reduce those health disparities with the center's annual fundraiser, Destination Health. The program encourages participants to enjoy a healthy lifestyle and learn more about health and wellness programs available in the community. Reverend Rodney Perry and Executive Chef Keith Jones to talk about the fund raiser and why it is so important for our community. Recipes from Chef Keith's cooking segment are down below.
Destination Health," the walk, run, learn", will be held Saturday, July 25th in Denver’s city park. The events kick off at 7:30 a-m. You can register in person or call 303-355-3423.
For more information visit http://caahealth.org/
Honey Smoked Salmon Bulgur Wheat Salad
1 pound Honey Smoked Salmon, at room temperature separated into 6 portions
1c bulgur wheat
1c vegetable stock or water
3 tablespoons olive oil
2 medium zucchini, small diced
6oz. shiitake mushrooms, small diced
2 cloves garlic, chopped fine
1 ½ c shelled edamame
1 bunch fresh Italian flat leaf parsley, chopped fine
6 green onions, thinly sliced
4 large tomatoes, seeded and small diced
5 tablespoons olive oil
Juice of 3 lemons, freshly squeezed
Kosher salt and cracked black pepper to taste
Place bulgur wheat in a large bowl and set aside. In a small sauce pot bring vegetable stock to a boil, then pour over bulgur. Place a tea towel over the bowl so the steam is unable to escape, set aside until cool. In a large sauté pan heat 3 tablespoons olive oil to medium high and add zucchini, mushrooms and garlic. Cook until just tender, stirring occasionally making sure not to burn any items. Add edamame and heat until just warm, no more than three minutes. Remove from heat and let cool to room temperature. Once all liquid is absorbed and bulgur is soft add the parsley, green onions, tomatoes, 5 tablespoons olive oil and lemon juice. Toss together until well mixed. Then add remaining cooked ingredients and toss again until it’s well mixed. Season to taste with salt and pepper. To serve, place individual portions of salad on plate and flake portion of Honey Smoked Salmon on top and serve immediately.
NOTE: Original or Cracked Pepper flavored Honey Smoked Salmon would be excellent with this dish.
Honey Smoked Salmon Spicy Lettuce Tacos
1 pound Honey Smoked Salmon, at room temperature
2 tablespoons canola oil
2 ears corn, kernels scraped from cob or 1 cup frozen kernels defrosted
2 cloves garlic, chopped fine
1 cup pinto beans, cooked
Kosher salt and pepper to taste
1 small bunch green onions, thinly sliced
1 teaspoon old bay seafood seasoning
1 lime, juiced and zested
2 tablespoons agave syrup
2 tablespoons Sriracha
3 tablespoons cilantro, rough chopped
1 avocado, small diced
1 medium tomato, small diced
24 Bibb lettuce leaves
Separate the lettuce into cups and reserve. Heat oil in skillet until hot and sauté corn over medium-high heat until light and golden at the edges. Add garlic, beans and season with salt and pepper then cook for about 3 minutes until mixture is heated through. Add Honey Smoked Salmon, green onions, seafood seasoning, lime zest, agave, Sriracha and cilantro. Toss together until mixed thoroughly and remove to a serving plate. Dress the avocado with the lime juice. Serve the Honey Smoked Salmon filling with lettuce for taco building. Fill the lettuce with the smoked salmon mixture and top with avocado and tomatoes.
NOTE: You may use any flavor of Honey Smoked Salmon (Original, Cracked Pepper, Chipotle lime or Cajun)