Cooking Vlog: Seared Salmon & Kale Salad from Junior League of Wichita’s “Pinches & Dashes” Cookbook

Laura Gerber, active, and Mitzi Beach, sustainer, members of the Junior League of Wichita, connected to find two of many wonderful recipes in their latest cookbook, Pinches & Dashes.

Laura Gerber and Mitzi Beach

Their goal was to use recipes that were quick, healthy, and of course delicious thus Seared Salmon with Horseradish & Green Onions ( page 101 ) along with Chopped Kale Salad with Currants & Pine Nuts ( page 65 ) were right on target.

Seared Salmon with Horseradish & Green Onions

Ingredients for Seared Salmon.

I followed the recipe except for these adjustments:

Searing salmon.

Substituted the Horseradish for a blend of horseradish and mustard to please more palates.

Removing skin after cooking salmon. Comes off easily and keeps salmon from drying out.

When baking in 375 degree oven, thickness of filets really matters and I only cooked salmon for 5 minutes, letting it rest for about 5 minutes while I finished our setting out meal. Allows salmon to finish cooking without drying out. And, there is no going back on overcooked seafood!

Chopped Kale Salad with Currants & Pine Nuts

Ingredients for Kale Salad with wild rice addition.

This recipe was followed exactly except for using cran-raisens for currants.

To make our meal a cold weather dish or to add more substance to those wanting more than a vegetable and a protein,

Cooked wild rice in chicken broth ( canned , reduced sodium )

Added prepared in advance, the kale salad. Really yummy heated up later or next day so can be made ahead.

Also, adding cooked chicken for another full meal, is a slam dunk for busy cooks!

Completed meal. Mangé!

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