Chef Barry is sharing simple, healthy recipes for nutritious meals while we stay home.

Salmon is packed full of nutrients: omega-3 fatty acids, protein, vitamin B and potassium amongst many others. I married this with a lightly marinated raw zucchini, which is excellent in helping with digestive health. The raw preparation has a higher value of vitamins than cooked. I have prepared some crispy chickpeas, a great source of plant protein that's high in fiber and may aid in appetite control.

Ingredients

4 6-ounce pieces wild salmon, skin removed
2 tablespoons olive oil
1 lemon
1 lime
2 teaspoons kosher salt
1 tablespoon flat leaf parsley, chopped

Directions

Preheat oven to 375 F.
Season salmon well. Sear presentation side and place on a sheet tray.
Cut the top and bottom off both lemon and lime. Score from top to bottom around the fruit around 6 times cutting only just to the flesh.
Blanch in boiling water for 2 minutes and refresh in iced water.
Peel the skin off. Chop the flesh and mix with parsley.
Place on top of the salmon and bake in the oven for 8 minutes.

Crispy Harissa-Spiced Chickpeas

Ingredients

16 ounces chickpeas, cooked
1/2 teaspoon ground turmeric
1 1/2 teaspoons ground harissa powder
2 tablespoons olive oil
1 teaspoon kosher salt

Directions

Preheat oven to 375 F.
Run chickpeas under a heavy stream of cold water and allow the skins to come away and float to the top. This will allow the chickpeas to become super crisp.
Drain and mix with the remaining ingredients.
Place on a sheet tray and roast in the oven for 40 minutes or until crispy.

Marinated Zucchini

Ingredients

1 large zucchini
3 tablespoons Meyer lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon flat leaf parsley, roughly chopped
1 teaspoon kosher salt

Directions

Make strips of zucchini lengthways using a Japanese mandolin or a peeler, 1/8-inch thick.
Mix the remaining ingredients and cover the zucchini. Leave to marinade for 20 minutes.

Assembly

Extra virgin olive oil
Baked wild salmon
Crispy harissa chickpeas
Marinated zucchini

Remove strips of zucchini from the marinade and place on the plate.
Add the salmon and place in the center.
Add crispy chickpeas around and drizzle with extra virgin olive oil.

More recipes:
Quinoa Salad with Avocado, Smoked Almonds and Treviso
Roasted Acorn Squash, Omega Seeds and Arugula Pesto

Culinary Arts Health-Supportive Culinary Arts

Barry Tonkinson — VP of Culinary Operations

Chef Barry Tonkinson is ICE's vice president of culinary operations. Hailing from the United Kingdom, Chef Barry matriculated in English literature, media studies and sociology at Backwell Sixth Form College in Bristol, followed by culinary arts at Westminster Kingsway College in London. After graduation, he worked at multiple Michelin-starred restaurants in England before relocating to the U.S. and developing a catering company in Connecticut. At ICE, he implemented the school's first fermentation lab and embraces a modernist approach to savory cooking in the culinary technology lab.