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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

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Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

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Sweet Potato Salad

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Focus the Mind, Reap the Rewards

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The Necessity of Silence

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Grilled Salmon & Zucchini Salad

Saturday, 10 August 2013 08:01  by Jessica W.

Fish is quick to prepare, making it a great weekday dinner idea. It also adds a healthy balance to any weekend splurges and provides healthy fats we need for proper brain function. Try serving this dish with a side of healthy grains like quinoa or wheat berries to make a filling, fiber-packed dinner that’s ready in no time.

Ingredients

  • 4 (6 ounce) salmon fillets
  • 3 tablespoons extra virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 lemon
  • 3 cups thinly sliced zucchini (about 2 small)
  • ¼ cup chopped fresh dill
  • ¼ sliced almonds, toasted

Preparation

  1. Preheat grill or grill pan to high heat.
  2. Drizzle fillets with 1 tablespoon of oil.
  3. Sprinkle evenly with 3/8 teaspoon salt and ¼ teaspoon pepper.
  4. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
  5. Grate lemon rind to equal 1-½ teaspoons, squeeze juice to equal 2 tablespoons.
  6. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 tablespoons salt, remaining ¼ teaspoon pepper, zucchini and dill in a bowl.
  7. Toss gently to coat.
  8. Place one fillet on each of four plates.
  9. Top each serving with about 2/3 cup salad; sprinkle each with 1 tablespoon almonds.

Serves 4.

Source: Cooking Light

Last modified on Friday, 09 August 2013 21:11
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