Salmon, Quinoa, & Kale: Cooking for Wellness at NYU Langone
NYU Langone Health Dean and CEO Robert I. Grossman joins chef Jeffrey Held to prepare a healthy-and-delicious roasted salmon bowl with mushrooms, quinoa, and crispy kale. Watch this episode of Cooking for Wellness at NYU Langone for tips on making this dish, a favorite at Kimmel Café at NYU Langone's Kimmel Pavilion.
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Learn more about NYU Langone's Kimmel Pavilion: https://nyulangone.org/locations/kimm...
*Wild Salmon, Roasted Mushroom & Toasted Pine-Nut Quinoa & Crispy Kale Bowl*
Serves about 6
*Ingredients*
For the Crispy Kale
2 bunches curly kale, large stems removed and sliced in 1-inch pieces
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
For the Quinoa
2 cups pine nuts
2 tablespoons extra virgin olive oil
4 cups shiitake mushrooms, sliced
4 cups cremini mushrooms, sliced
2 cups sliced scallions, white parts only
1 cup sliced scallions, green and white parts
2 cups golden quinoa
3 quarts water
1 teaspoon sriracha sauce, for garnish
fresh cilantro leaves, for garnish
salt and pepper, to taste
For the Salmon
6 salmon fillets, 4 to 5 ounces each
1 tablespoon olive oil
salt and pepper, to taste
*Instructions*
Preheat the oven to 300 degrees F. In a large bowl, gently massage the kale with the olive oil, salt, and pepper. Lay the leaves flat on a sheet pan and bake for 12 to 15 minutes.
On a separate sheet pan, spread the pine nuts in a flat, even layer. Transfer to the oven and toast for 8 to 10 minutes, until they begin to turn golden.
For the quinoa, add olive oil to a 6-quart saucepan and heat over medium. Add the mushrooms and cook until browned, and then lightly season with salt and pepper. Reduce heat and add the scallions. Sweat until soft. Add the quinoa and toast for another 2 minutes, then add the water. Allow water to come up to a simmer, reduce heat to lowest setting, and cover. Continue to cook until all the remaining liquid is gone. When the quinoa is finished, add the pine nuts and gently fold together.
For the salmon, heat a sauté pan over medium heat and add the olive oil. Season the salmon pieces with salt and pepper on both sides and add to pan. Cook on each side about 3 minutes.
To assemble the bowls, add 1 cup of quinoa to the bottom of each bowl. Add 2/3 cup crispy kale, and then place the salmon on top. Drizzle with sriracha sauce and garnish with fresh cilantro leaves.
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