Savor the Season

Fall Recipes from Marriott's Culinary Creations

Here are some delightful recipes shared for our readers from the Marriott Hotel located in the heart of Westlake. Their dining restaurant is a blend of American cuisine designed to cater to both the local community as well as traveling and corporate guests. Follow these directions for a tasty treat for your autumn celebrations and get togethers with family or friends. 

Herb Seared Salmon


Corn Oil:2 ½ Tbsp.

Salmon: 6oz

Kosher Salt: 1/8 tsp

Corn Oil: 2Tbsp

Fingerling Potatoes: 4oz

Green Beans (Blanched): 3oz

Grape Tomatoes: 1oz

Mustard Vinaigrette: .5oz

Kalamata olives: 1oz

Mustard Vinaigrette: 1oz


Heat oil in sauté pan. Season salmon with salt and pepper then place in oil with presentation side down. Cook Until golden brown then flip and finish in 350 degree oven to requested temperature. Heat corn oil in a separate saucepan add fingerling potatoes, roasted until lightly brown, add green beans, grape tomatoes. Drizzle the mustard vinaigrette over vegetables add Kalamata olives, Sautee all ingredients until properly heated. Place vegetables in center of the plate, then place salmon over vegetables and drizzle the mustard vinaigrette over salmon before service.


Roasted Herb Chicken


Olive Oil 4 TSP 

6 oz. Chicken Breast 1 Each

Asparagus (cut) 3 oz.

Cherry Tomatoes 2 oz

Kalamata Olives 1 oz.

Mushroom blend 1 oz.

Brown Rice (heated) 4 oz.

Directions: Heat 2 TSP oil in skillet. Place chicken in heated skillet sear until slightly golden then flip and put in oven until chicken reaches 165 degrees. In second pan, heat remaining oil. Add vegetables and cook until tomatoes are heated In separate pan, add oil and sauté the brown rice until it reaches 165 degrees. Place heated brown rice in center of plate. Place chicken on top of rice. Drizzle remainder of natural jus over chicken. Arrange vegetables around bed of rice. Garnish with parsley.

Mustard Vinaigrette


Red Wine Vinegar 1 cup

Dijon Mustard 2 ½ fl. Oz.

Sugar 1 tsp.

Black Pepper 1 tsp.

Salt 2 tsp.

Olive Oil 2 cup

Parsley (Chopped) 4 oz.


Using a mixing bowl, combine all of the ingredients, except the oil and parsley, together in a mixing bowl. Whisk in the oil in a slowly steady stream until emulsified. Add the chopped parsley and adjust seasoning with salt & pepper as needed. Reserve covered for service. Make sure to stir the dressing well before each use to re-emulsify the dressing.

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