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Choice Cancer Care Teams Up With Another Chef To Offer Cancer Fighting Recipes

Choice Cancer Care has teamed up with Chef Randy Morgan at Fish City Grill. Chef Randy Morgan is currently the Executive Chef for Fish City Grill, where he oversees kitchen operations, creates menus and ensures consistent quality across all Fish City Grill locations. With restaurants throughout Texas and locations in four states, Fish City Grill relies on Morgan’s proven skills and leadership – traits he earned in some of the country’s best kitchens – as the restaurant continues to grow under his direction.

The people at Choice Cancer Care are always looking for ways to help fight cancer. They have continued their program of working with local chefs to share some of their recipes designed to include great cancer fighting ingredients. Chef Randy shares a recipe for:

Cancer Fighting Chargrilled Scottish Salmon

7 oz  Scottish Salmon


½ Cup    Cooked Couscous-room temperature
3 Leaves Fresh Basil- chopped
2 Teaspoons Extra Virgin Olive Oil
Pinch Kosher Salt


4 Spears Small Asparagus-cooked and cold
¼ Each Meyer Lemon-zested and juiced
½ Teaspoon Extra Virgin Olive Oil
Pinch Kosher Salt


1 Tablespoon Fava Beans-cooked and cold
½ Cup  Spring Mix
½ Spear Belgian Endive- cut ½ inch wide
4 Leaves  Fresh Mint
10 Pieces   Fresh Chives-cut 2 inches long
Pinch Kosher Salt
1 Tablespoon Raspberry Vinaigrette


1 Tablespoon Raspberry Vinaigrette
4 Each Raspberries-cut into halves-garnish


  1. Sprinkle kosher salt on both sides of salmon and place on a well-oiled, clean, hot chargrill.  Cook both sides about three minutes each.
  2. For the couscous, in a mixing bowl, mix together room temperature couscous, chopped basil, extra virgin olive oil, and kosher salt.
  3. For the asparagus, mix together, asparagus, lemon zest, lemon juice, extra virgin olive oil, and kosher salt.
  4. For the salad, place all ingredients in mixing bowl.  Swoosh dressing on the side of bowl and toss salad into the dressing.
  5. Place couscous on bottom of a plate, place asparagus next to it, place salmon on top of couscous, place salad next to salmon.
  6. Garnish salmon with raspberry vinaigrette, and raspberries.

Raspberry Vinaigrette

½ Cup Raspberries
¼ Cup Red Wine Vinegar
¼ Cup  Sugar
½ Tablespoon Dijon Mustard
½ Teaspoon Dried Oregano
¼ Teaspoon Black Pepper
½ Cup Vegetable Oil


  1. Combine first six ingredient in a food processor and turn on.
  2. In a slow stream, slowly pour oil into mixture while processor is on.
  3. As soon as oil is incorporated, vinaigrette is finished.

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