Jessie Katz shares her favorite summertime recipe.
Story and photos by Nick Barancyk
With summer on the horizon, it’s time to usher in meals that will keep you light on your feet. To help beat the Austin heat, Hank’s Co-owner Jessie Katz shares her recipe for seared salmon and three-grain salad.
Summer Salmon and Three-grain Kale Salad
Serves one to two
Ingredients for salad
4 finely sliced kale leaves
3.5 ounces coconut oil
1/2 teaspoon minced garlic
1/2 teaspoon red chili
1/2 teaspoon fresh ginger
1/2 yellow onion, sliced
1/3 cup cooked quinoa
1/3 cup cooked farro
1/3 cup cooked rice
Salt and pepper to taste
Ingredients for salmon
6 ounces coho salmon
2.5 tablespoons vegetable oil
Directions for salad
- Heat the coconut oil in a medium-sized saucepan over medium heat.
- Add the garlic, chili, ginger and onion to the pan.
- Cook everything for five minutes or until the onion is tender.
- Add the kale and cook for an additional two minutes or until the kale is slightly wilted.
- Add the quinoa, farro and rice, and stir until everything is mixed well.
- Remove the pan from the heat and add salt and pepper to taste.
Directions for salmon
- Using a paper towel, pat each side of the salmon until it’s dry.
- Sprinkle salt on both sides of the fish.
- Heat the vegetable oil in a nonstick frying pan over medium-high heat.
- Add the salmon to the pan skin side down.
- Using a spatula, apply even pressure to the top of the fish for 30 seconds to prevent it from curling up.
- Cook the salmon for four to five minutes, or until the skin is crisp.
- Turn the fish over and cover the pan with a lid.
- Cook for an additional four to five minutes for a medium preparation or until cooked to your personal preference.
- Remove the salmon from the pan and serve it atop the salad. Serve immediately.
Suggested wine pairing
A bottle of sauvignon blanc brings out the more subtle and elegant notes in the salmon.