Welcome back to our Recipe of the Month blog! Each month we are showcasing a chef (and customer) favorite recipe with ingredients and a video tutorial. This month, the lovely Jillian Carroll with Good Day Kansas came to film Chef and Co-Owner Randa Toubia step-by-step as she prepared this dish. Watch our segment live on KSN on the morning of July 13th or check back here after it airs to see the video tutorial.
We always try to feature what is seasonal and local, so our July recipe is a Herb & Sesame Crusted Sockeye Salmon Salad. While salmon may always seem to be in season, July is wild salmon season as they are moving from rivers to the ocean.
Sockeye salmon is found in the Northern Pacific Ocean and rivers discharging into it. It is rich in omega 3 with approximately 2.7 grams per 100-gram portion. With its rich red color, Sockeye salmon has great flavor and lends itself well to this preparation. Being on the drier side, crusting this salmon with herb and sesame as Chef Randa does here, helps keep in the fat and moisture.
This simple, fresh, and nutritious salad is perfect for summer and is sure to become one of your new favorites at home.
S A L A D I N G R E D I E N T S
freshly chopped greens
fresh oregano leaves (ours are from Kansas Homegrown)
sliced tomatoes (ours are from Cheney Lake)
freshly sliced halloumi cheese
thinly sliced onions
lemon juice, olive oil, and salt & pepper
sprinkle of toasted sesame seeds
sprinkle of sumac seasoning
S A L M O N C R U S T I N G R E D I E N T S
1 Tbsp lightly toasted sesame seeds
1 Tbsp sumac seasoning
1 Tbsp chopped parsley
½ Tbsp lemon zest
D I R E C T I O N S
First create your salad bed of greens, tomatoes, cucumbers, onions, halloumi, and oregano. Cook the herb & sesame crusted sockeye salmon until it changes from translucent (red or raw) to opaque (pink), about 6-8 minutes. Once it is cooked through, simply place it on top of your fresh salad and enjoy!s. Once it is cooked through, simply place it on top of your fresh salad and enjoy!