Recipes: Good and Healthy From Four Seasons Hotel Westlake Village

Try your hand at these two dishes that are packed with healthful and tasty ingredients.

Dec 13, 2012
  • Farmers market salad, Four Seasons Hotel Westlake Village
  • honey mustard salmon with lentil, Four Season Hotel Westlake Village
1/2
This salad from Four Seasons Hotel Westlake Village, California, is made with a bounty of ingredients found at the farmers market.
Photography Thinkstock
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Salmon and hearty lentils get a sweet and tangy kick from a honey-mustard glaze.
Photography iStock

If you think healthy eating means less flavourful fare, think again. The truth is that nutritious, low-calorie dishes can satisfy the taste buds just as well as high-calorie ones. Try the recipes below—provided by the California Health & Longevity Institute at Four Seasons Hotel Westlake Village, California—to prepare a delicious salad and a tasty salmon entrée that won’t pile on the pounds.

Farmers Market Salad

Serves 6

Ingredients for salad:
1 2-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes, or 4 cups prepared butternut squash cubes
1 tablespoon olive oil
Pinch of red pepper flakes
½ teaspoon sea salt
6 ounces arugula
¼ cup walnuts, chopped, toasted
½ cup pomegranate seeds (can use dried cranberries)
2 cups pomegranate juice
2 ounces goat cheese

Ingredients for dressing:
2 tablespoons orange juice
2 tablespoons pomegranate juice
1 tablespoon olive oil
1 tablespoon water
½ teaspoon sea salt
½ teaspoon black pepper

Directions:
Preheat oven to 400 degrees F (204 degrees C).

Toss squash cubes with olive oil, red pepper flakes and salt. Spread on baking sheet in single layer and roast for 30–40 minutes until tender and golden. Set aside to cool. Place 1 cup of pomegranate juice in saucepan and reduce over low heat for 20 minutes until thick and syrupy. Watch carefully to avoid burning due to natural sugar content.

For dressing, whisk juices, oil, water, salt and pepper in small bowl. Set aside.

To serve, toss arugula with dressing, place arugula on platter and arrange squash on top. Sprinkle with chopped walnuts, pomegranate seeds and goat cheese. Drizzle with pomegranate reduction.

235 calories per serving
Calorie equivalent: 1 carbohydrate, 2 fats, 2 vegetables

Honey Mustard Salmon With Lentils

Serves 4

Ingredients:
½ onion, finely chopped
1 tablespoon olive oil
1 cup yellow lentils, rinsed
1 quart reduced-sodium organic chicken broth
8 ounces kale or spinach, chopped
½ teaspoon sea salt
½ teaspoon black pepper
4 5-ounce skinless salmon filets
2 tablespoons honey
2 tablespoons Dijon mustard

Directions:
Heat medium sauté pan over medium heat; add olive oil and onion; sauté for 5 minutes, or until onions are soft and slightly golden. Add lentils and chicken broth to sauté pan, bring to a boil, and then simmer, covered, for 20 minutes. Remove cover, add kale or spinach, and continue to simmer, uncovered, for 10 more minutes until lentils are tender. Season with sea salt and pepper. Set aside.

In small bowl, combine honey and mustard. Set aside.

Place salmon on parchment-lined baking sheet and season with salt and pepper. Roast in pre-heated oven at 400 degrees F (204 degrees C) for 10 minutes. Remove from oven, brush salmon filets thoroughly with honey mustard and return to oven to bake another 5–7 minutes.

To serve, divide lentil-kale mixture between 4 plates, top with salmon filet, and drizzle with remaining sauce if desired.

380 calories per serving
Calorie equivalent: 4 proteins, 2 carbohydrates, 2 vegetables

Get more recipes from Four Seasons chefs on Taste.


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2 Comments about Recipes: Good and Healthy From Four Seasons Hotel Westlake Village

  1. We’re so happy you like our Spa bars, n ford! We will email you the recipe using the email you provided with your comment. Enjoy!

  2. n ford says:

    can i get the recipie for the health bar squares you serve at the spa in the downtown austin spa?

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