Kook’s Korner Summer Recipes

Main Course:  Grilled Salmon Packets
Prep time:  10 minutes  Serves 6

6 salmon filets or steaks
1 1⁄2  tbsp organic maple syrup
1 1⁄2 tbsp tamari
1 tbsp extra virgin olive oil
heavy duty aluminum foil

1. Mix syrup, tamari and olive oil.
2. Brush salmon on both sides with mixture.
3. Let sit for 15 minutes.
4. Preheat grill on Medium for 10 minutes then turn to low.
5. Cut 6 pieces of foil and place in center of foil.
6. Fold foil to seal salmon.
7. Place packets on grill and cover.
8. Cook 12 minutes; open 1 packet to check for “doneness”. Salmon should be cooked thru in center.

Side:  Grilled Pineapple Chunks
Prep time:  2 minutes  Serves 6

1 fresh pineapple peeled and cored (found in your grocery store already prepared)
Grapeseed oil

1. Cut pineapple in 2 inch slices and then in quarters.
2. Brush quarters on both sides with oil.
3. Grill 2-3 minutes on each side.

Side:  Watermelon, Feta and Calamata Salad
Prep time:  10 minutes  Serves 8

1 mini seedless watermelon
1 small red onion
4oz Feta cheese
24 pitted Calamata olives

1. Cut watermelon in chunks.
2. Cut onion in thin slices.
3. Cut olives in half.
4. Toss and serve in festive bowl.

Dessert:  Red, White, and Blue Parfait
Prep time:  5 minutes  Serves 6

1 pint fresh raspberries
1 pint fresh blueberries
1 pint Greek style yogurt

1. Mix raspberries and blueberries.
2. Sweeten yogurt with Stevia to taste.
3. Layer in clear parfait glasses or small bowls.
4. Top with berry mixture.

Post by Solaris Whole Health’s Kook’s Korner Chef, Lexi Gabel.



  1. MM said

    Delish! love the greek accents!

    • Solaris said

      Great colors, flavors and quick! Enjoy 🙂

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