STUDIO CITY (KCAL9) — September is Childhood Obesity Awareness Month!

Executive Chef Thomas Trevethan from Laguna Cliffs Marriott Resort & Spa stopped by KCAL9 Friday to share different ways we can encourage children to make healthy food choices!

Trevethan also shared some featured menu items at the restaurant.

Seared Ahi tuna Salad with Mango salsa and mixed greens:

Yield 2 people

4 oz. of #1 grade tuna

2 oz. mango pure

1 lemon

1 oz. of extra virgin olive oil

1 oz. balsamic vinegar

Seasonal micro greens and vegetables.

In a hot pan sear the four sides of the Ahi Tuna steak (about 15 seconds on each side). Remove from the heat and sprinkle sesame seeds on it, and slice the tune into four thin strips and lay it on top of the mango pure. In a separate bowl, infuse the lemon juice with the olive oil and season with salt and pepper. Toss the micro greens and vegetables in the dressing and place alongside the tuna with some enoki mushrooms.

Pan fried Skuna bay Salmon with curry quinoa, citrus segments and frieze:

Yield 2 people.

2 pieces of 8oz fillet of Skuna bay salmon.

6 oz. of organic Quinoa grains

Pinch Curry powder.

6 grape fruit segments

2 oz. cream

Shallot, onion, garlic, salt and pepper

Sear the Salmon in the hot sauté pan for three minutes then finish of in the oven for 12 minutes at 350 degrees. Cook the quinoa in boiling water for seven minutes, then strain and set aside.  In a sauté pan with oil, sauté the onions, shallots and garlic then de-glaze with heavy cream and add the cooked quinoa, let this simmer for three minutes and season with salt and pepper.

For plating, in a hot round plate pour in the curry quinoa and place the salmon on the top with the grapefruit segments and the micro greens. Top the dish with a lemon butter and herb oil.


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