In the Kitchen: End of summer salad - KMSP-TV

In the Kitchen: End of summer salad

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Grants from Allina Health are helping one Minneapolis community get healthy by bringing in local chefs to turn community gardens into tasty events for residents.

Chef Brian Hauke, of the Red Stag Supper Club, and Ricky Venson, who sits on the board of directors for the McKinley community, came to the FOX 9 Kitchen to share a fresh, healthy salad to celebrate the end of summer.

Watch the video for more information.

Seared Salmon with ‘End of Summer' Vegetable Salad

Pickle liquid ingredients:

  • 3c water
  • 2c white, distilled vinegar
  • 1/2 c kosher salt
  • 1/2 c granulated sugar
  • 1/4 c mustard seeds
  • 1 tsp dry chili flake or 1 ½ tsp minced fresh jalapeño or other hot pepper
  • 1/2 cup dill, chopped
  • 2 each shallots, sliced
  • 4 cups assorted prepared vegetables (see below)

To prepare:

  1. Bring the water, vinegar, salt, sugar, mustard seed and chili flake to a simmer in a stainless steel sauce pot.
  2. Let simmer for 2 Minutes.
  3. Remove pot from the heat and add the dill and shallots
  4. Pour this liquid over your chosen sliced vegetables and let cool at room temperature.
  5. Allow mixture to cool to room temperature and place them in the refrigerator to chill.
  6. Once cold, cover with a lid for storage.
  7. Make sure that these are made at least 1 day in advance.


To prepare the vegetables:

Vegetables that work well with this recipe include: zucchini, yellow squash, green beans, carrots, cauliflower fennel, radishes, cabbages, kohlrabi, cucumber, baby onions, sliced sweet onions, tomatoes, okra.

To prepare:

  1. Make sure that all of the vegetables are cleaned in advance. Do this by running under cold water and scrubbing them.
  2. Once clean, Slice all of the vegetables approximately 1/8 to 1/4 inch thick. Slice hard vegetables like carrots, kohlrabi and carrots thinner and softer vegetables like zucchini, cucumber, green beans thicker.

If using tomatoes add them to the pickling mixture once it has cooled to room temperature before placing in the refrigerator.


To assemble the dish:

Remaining ingredients:

  • 4 - 5 oz portions of salmon, patted dry with paper towels and seasoned with salt and pepper
  • 2 T Canola oil
  • 2 cup Arugula, Frisee, Chickory or other green or your choice
  • 3 T Extra virgin olive oil
  • Zest of ½ lemon
  • Salt and Pepper

Preparation:

  1. Heat a non-stick sauté pan over medium heat.
  2. When hot add the canola oil and place the salmon, into the pan.
  3. Cook the salmon 3-4 minutes per side, until outside is crisp and salmon is hot all the way through. While Salmon is cooking, place a portion of the drained vegetable salad on each serving plate. Toss the greens with the olive oil and season with salt and pepper.
  4. Place the salmon on top of the salad mixture and place greens on top of salmon.
  5. Garnish with lemon zest.
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