Pink Salmon & Quinoa
Baby Kale Salad
Pink Salmon & Quinoa
Baby Kale Salad
Salad Ingredients
- 1/2 cup uncooked quinoa
- 1 lemon, zested
- 2 cans Crown Prince Natural Skinless & Boneless Alaskan Pink Salmon, drained and flaked
- 1 small English cucumber, sliced
- 1/4 small red onion, thinly sliced
- 1 cup halved grape or cherry tomatoes
- 1 large red radish, thinly sliced
- 5 oz container baby kale mix
- 5 oz container wild arugula
- 1/2 cup toasted sliced almonds
- 1/2 cup herb and garlic balsamic vinaigrette, see recipe below
- 1 cup garlic chips, optional (see notes)
Vinaigrette Ingredients
- 1/2 tsp minced fresh thyme
- 1/2 tsp minced fresh rosemary
- 1 clove garlic, minced
- 1/3 cup balsamic vinegar
- 1/8 cup extra virgin olive oil
- kosher salt and black pepper, to taste
Combine all vinaigrette ingredients and whisk well. To make this vinaigrette even easier, place all ingredients into a mason jar, tighten the lid, and shake well. You can double or triple the recipe, store it in the refrigerator, and just shake the jar whenever you need it. Vinaigrette can be stored in the refrigerator up to seven days.
Directions
Place quinoa and ¾ cup of water in a small pot and place on high heat. Bring to a boil, reduce to a simmer, cover with lid and allow it to cook for 20 minutes, or until all the liquid has been absorbed by the quinoa. Turn off the heat and keep covered for another 5-10 minutes. Stir in lemon zest and transfer to a small sheet pan or plate to allow the quinoa to cool completely. Set aside.
In a large mixing bowl, combine all ingredients (except for the garlic chips) and mix well. Evenly divide salad into four portions and top each salad with garlic chips.
Serves: 4
Notes
Garlic chips can be made by thinly slicing garlic. The easiest way to thinly slice the garlic is using a Japanese mandoline. Soak the thinly sliced garlic in milk for at least 1 hour. Soaking the garlic in milk mellows out the strong garlic flavor. Drain the garlic and place on paper towels to dry them before frying. Place about 1 cup of a neutral flavored oil such as vegetable or soybean oil in a small fry pan over medium heat. The oil should not be hotter than 320°F. Fry the garlic chips in batches and remove them from the oil once they turn a light brown. This is a quick process; don’t walk away from the pan. Remove the garlic and drain them on paper towels. Allow them to cool completely before using. Garlic chips can be stored in an airtight container for up to 3 days.
*This salad pairs well with a Rosé or Pinot Grigio.
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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