Many Northeast Pennsylvania residents may know Scotty McAlarney for two things: golf and music.
The musician also is director of golf at Scott Greens Golf Club. While he’s usually busy teaching golf all over (he’s been named one of the top 100 instructors worldwide by World Golf Teacher’s Federation since 2010) or hosting his golf video blog, “Drill Freak,” he’s also got skills in the kitchen.
“That’s something a lot of people may not know about me, but I love to cook, and I’ve always loved to cook,” he said.
Local Flavor appreciates a varied skill set, especially when one of them is cooking. That’s why McAlarney’s recipe for Salmon Veggie Medley caught our eye. McAlarney’s recipe also earned Keystone Rescue Mission — a charity near to the Olyphant resident’s heart — a $50 gift card to Riccardo’s Market, 1219 Wheeler Ave., Dunmore, through Local Flavor Gives Back.
While McAlarney has always been into making healthier meals, the recipe was prompted by his wife, Jill’s, breast cancer diagnosis last October. McAlarney began to research different types of foods and seasonings that would keep his wife healthy and strong during treatment. Salmon with vegetables checked all the boxes. The couple has always loved salmon dishes, but McAlarney was surprised by how highly revered salmon was for those with breast cancer.
“I listened to what the doctors had to say and then did hours and hours of research on the best foods (for chemotherapy),” he said.
It’s a simple and quick dish to make, McAlarney said. If cooks have vegetables left over, they can save extra for other meals or snacking. He’s swapped out different vegetables and also has swapped the salmon for tilapia. No matter the variation, though, this makes for a great dinner this time of year.
“It’s a great Lenten meal that’s different and changes things up a bit,” he said.
McAlarney made this dish for the couple’s Valentine’s Day celebration while his wife was still undergoing chemotherapy. She’s since finished and doing well, but the couple has still stuck to nutritious and delicious meals.
“My wife always says, too, ‘You can even make healthy taste great,’” he said. “Healthy food can taste good, and it’s all about eating what’s right for our bodies and warding off those diseases.”
Scotty McAlarney’s Salmon Veggie Medley
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Yield: 4 servings
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4 fresh Alaskan wild-caught salmon fillets
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1 zucchini
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1 squash
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1 head cauliflower
1 bunch asparagus
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4 teaspoons garlic powder
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4 teaspoons onion powder
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4 teaspoons ground basil
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4 teaspoons turmeric powder
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4 teaspoons paprika powder
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3 teaspoons minced garlic
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Olive oil (for frying)
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Cut zucchini and squash into slices and then cut in halves or quarters. Break up cauliflower into 1-inch heads. Cut asparagus into halves or thirds.
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Add each vegetable, one at a time, to a frying pan with 1 teaspoon of each spice and olive oil. Cook vegetables on medium heat until caramelized. Once all vegetables have been cooked, place and mix in a large container or bowl and set aside.
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Broil salmon in a pan with olive oil and minced garlic. Serve over vegetables.
Gia Mazur is an award-winning staff writer and beauty obsessive who joined The Times-Tribune’s Lifestyles department in 2015. She’s a product enthusiast who can’t live without an eyelash curler. A proud Virgo, Charlotte Tilbury Matte Revolution Lipstick in Pillow Talk is her go-to. Contact: gmazur@timesshamrock.com; 570-348-9127; @gmazurTT
