Pan-seared salmon served on a decadent summer salad: Light up your taste buds at your picnic table this week

Salmon seared in EuroCAST deserves a luxury bed of rich summer flavors. Here you go.

IMG_5350.jpg

Salads get a bad rap across much of the country. Not so with the rest of the world, because vegetables often dominate the world’s cuisines, and there’s hardly anything easier, delicious, and better for you than a plate of well-chosen, well-prepared, fresh vegetables.

IMG_5384.jpg

When my dad was growing up, his folks took him to dinner all the time at a country club, with the usual steak, potato, green salad with wedges of tomato menu. Pretty on the nose, obvious food. And that defined one end of the salad spectrum to me as a young woman. The other end of the salad spectrum wasn’t too much farther away: My mom, who had been raised on a farm, featured a wider range of vegetables in her menus, and sometimes her salads.

But when I started making my own way in life, it was (in small part) time for significant salad adventures. And I’ve never turned back.

The tricks are simple: Great ingredients; lots of diverse color; oil, acid, herbs; transform the ingredients as needed for ethnic or flavor-driven character.

And, often, I cast an amazing protein as a co-star.

So, since summer is about to spring (June 21!), and the salmon are jumpin’, it is time to lay down some luxuriously rich flavors on your plate that will taste like the season but, somehow, even better.

Salmon with kale salad

For the sautéed salad

Ingredients

  • 1 cup of shredded kale

  • 1 cup of shredded Brussels sprouts

  • 1 cup of green cabbage

  • 2 large heirloom tomatoes, quartered, juices reserved

  • 1/4 cup water

  • Salt and pepper to taste

Procedure

  1. In a EuroCAST skillet over medium heat, sauté the kale, sprouts and cabbage in olive oil and salt until just soft

  2. Add in the quartered heirloom tomatoes and any juices you might have reserved

  3. Add 1/4 cup water and a pinch of salt

  4. Cover till the water has evaporated

For the sautéed salmon

Procedure

  1. Place salmon fillet skin-down in hot dry saute pan

  2. After 2 minutes, add a tablespoon or two of olive oil

  3. Let cook one more minute

  4. Turn over, flesh side down

  5. Cook three minutes

  6. Remove the salmon from the pan and let rest on a clean plate

When ready to serve, place the salad on a serving plate, slice the salmon into portions, place the salmon on top of the salad, garnish with lemon zest, a squeeze of lemon juice, and a drizzle of 1 Tablespoon of best-quality olive oil. Put it in front of your family or friends. Wallow in their joy. This is a good dish.

IMG_5364.jpg

Leftover salmon? Try this the next day

I love leftovers on a sandwich. After I made the salad above, I had salmon left over and made up such a concoction that was insanely satisfying (and I posted about it on our EuroCAST Instagram account … you’re a subscriber to that, right?) (Say yes.)

The magic is in the bread and accompaniments, and how you toast it, and … well, here’s the trick:

Take two slices of high quality bread (a sourdough will be a great choice), and toast in a hot EuroCAST skillet with olive oil. Rub both pieces down with a head of garlic on both sides. Turn often to keep the garlic from burning.

IMG_5437.jpg

When it bread is toasty enough for you, remove from the skillet.

On the last, arrange a couple of slices of the very best heirloom tomatoes you can find. (See the photo.) Add some butter lettuce that’s fresh from someone’s garden, and at room temperature. Top with the (now cool) salmon fillet. Add a bit of salt. Sprinkle with a few red pepper flakes. Squeeze over all this a bit of lemon juice. You can also add in some zest of that lemon.

Top the whole thing with a second piece of the toast.

I like this on a warm afternoon with an Italian spritzer — it’s bubbly and flavored with quality juices like grapefruit or lemon.

IMG_5434.jpg












Paul WardComment