Blue-Ribbon Panel Interim Report on the Prevention of Foodborne
Cyclospora Outbreaks is available
Learn More

Pan-Seared Salmon & Sweet Kale Grain Salad Recipe

Salmon makes a sensible and filling meal, especially when it’s combined with brown rice and sweet kale.

Ingredients:

  • 1 Fresh Express Sweet Kale Chopped Kit
  • 1 Cup Brown Rice, Short Grain
  • 2 Cups Vegetable Stock
  • 1 Tbsp. Unsalted Butter
  • Kosher Salt To Taste
  • Ground Black Pepper To Taste
  • 3 – 4 oz. Fillets Salmon Fillets, Skin On, Organic
  • 2 Tbsp. Kosher Salt
  • 2 tsp. Granulated Sugar
  • 2 ½ Tbsp. Canola Oil
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 1 tsp. Tarragon, Fresh Minced
  • 2 ounces Extra Virgin Olive Oil

Instructions:

  • Pre-heat oven to 375°F.
  • Heat a medium sauce pan to high heat.
  • Add butter and begin to melt the butter. Add the rice to the melted butter. Continue to toast the rice for 1 minute, and stir occasionally until brown rice is coated in butter.
  • In the same sauce pan add vegetable stock and bring the pot to a boil.
  • Reduce the pot to a simmer and cover with a tight-fitting lid and cook for 30 minutes or until brown rice is tender; Chill the rice and reserve.
  • Generously coat the salmon fillets with the salt and sugar. And reserved in the refrigerator for 20 minutes. Score skin with a sharp knife. Try to just cut to the flesh and not into the salmon.
  • In a small mixing bowl combine minced tarragon and extra virgin olive oil, and reserve.
  • Gently rinse salmon in cold water and reserve.
  • Heat a medium sauté pan over medium high heat.
  • Add canola oil and heat until the oil begins to smoke.
  • Season salmon with salt and black pepper and Place the fillets, skins side down in the sauté pan.
  • Turn the heat down to medium and continue to cook.
  • With a fish spatula, gently flip over each fillet and continue to pan sear for an additional 1 ½ minutes. Place the pan of salmon in the convectional oven and continue to cook for an additional 3 minutes.
  • In a large mixing bowl combine Fresh Express Sweet Kale Chopped Kit and toss with the dressing and the cheese and toss together until well incorporated.
  • Serve with the warm salmon skin side up and garnish with the tarragon oil drizzled over the top of the salad.
No Reviews
Your review can be the first

Immersion Blenders Save the Day

It’s a super mess-free way to blend, chop and froth a dressing in no time.

Facebook Fresh
1/27/17
Watch & Learn: Salad videos

Watch simple and tasty how-tos,
tips and recipes.