|2 servings||calories per servings 610||protein serving 43 g||carbs per serving 59 g||total fat per serving 22 g|
Wild-caught salmon makes for a refreshing summertime meal when paired with a quick, crunchy celery remoulade made with none other than the classic Southern staple, Duke’s Mayonnaise. Brown rice provides a nutty, hearty base for the dish; you can make it ahead of time, or swap in white rice to reduce the cooking time to under half an hour.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||59 g|
|Dietary Fiber||6 g|
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon French Picnic salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Dice celery.
• Peel and dice onion.
• Pick and chop parsley leaves.
• Discard salmon skin. Chop flesh into small (pea-size or smaller) pieces.
In a bowl, combine celery, 2 tablespoons onion (reserve remaining onion for later use), mayonnaise, mustard, vinegar, capers, half of parsley, 1/4 teaspoon French Picnic salt and 1/8 teaspoon black pepper.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining onion. Cook, stirring occasionally, until onion is lightly browned and translucent, about 2 minutes.
• Add salmon. Cook without disturbing until lightly browned on bottom, about 3 minutes.
• Turn salmon. Stir in 1/4 teaspoon French Picnic salt. Cook, stirring, until salmon is just opaque throughout. Taste and adjust seasoning as desired.
• Divide rice between 2 plates.
• Divide salmon between plates. Top with celery remoulade.
• Garnish with remaining parsley, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...