About the Dish

12 ounces Wild Alaskan Sockeye Salmon
2 packets Gulden's Spicy Brown Mustard
2 packets Turbinado Sugar
1/2 teaspoon Beautiful Briny Hot Steve Salt
1 Lemon
1 packet Sour Cream
1/2 ounce Blue Cheese
2 ounces Kale
1 Apple
1 each Celery
1 Shallot
1/2 ounce Walnuts
Per Serving
Calories 480
Total Fat 24 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 770 mg
Total Carbohydrates 22 g
Dietary Fiber 4 g
Sugar 14 g
Protein 43 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com


MISE EN PLACE • Heat oven to 400° F. • Zest and juice lemon. • Discard any tough kale stems. Thinly shred leaves crosswise. • Quarter and core apple. Thinly slice wedges crosswise. • Very thinly slice celery at an angle. • Peel and halve shallot. Thinly slice crosswise.
• Grease baking sheet with 1 teaspoon olive oil. Arrange salmon on sheet. • In a small bowl, combine mustard, sugar and 1/2 teaspoon Hot Steve salt. • Spread mixture on salmon. • Roast in oven until firm to the touch and opaque throughout, 8-10 minutes. (For slightly rosy center, roast just 6-8 minutes.)
While salmon roasts, in a large bowl, combine lemon juice, lemon zest, sour cream, blue cheese and 1 teaspoon olive oil.
Add kale, apple, celery and shallot. Toss to coat. Season to taste with pepper.
• Divide salad between 2 plates. • Garnish with walnuts. • Add salmon, and enjoy!