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The Sustainable Kitchen: Orange Glazed Salmon with Brussel Sprouts Salad

This is a cooking class taught in person by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.

Students will sear salmon until golden, brown and slightly crispy, while the interior is flake-apart tender. We’ll finish the salmon by smothering it in orange, garlic, rosemary glaze and serving over couscous.

To pair with the salmon, students will prepare a warm brussel sprout and bacon salad topped with toasted walnuts and parmesan cheese. A winter cocktail will complete the meal.

If necessary, please check your spam folder for communications about this class. We ask all participants to be aware of and comply with the Conservatory’s current Health & Safety procedures.

Instructor: Heather Bell

Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that’s her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.