Chef Kate’s Salmon Brown Rice Salad Recipe

Brown riceChef Kate Ferrara Homes of Carried Away Catering has away of making healthy lifestyle selections delectable. Kate says, “this recipe is inspired by the chopped salmon salad at Tavern on Main in Westport , CT, one of my favorite lunch spots.” 

Ingredients

  • ¾ c long grain brown rice
  • 1.5 c water
  • 1T olive oil
  • ½ t salt
  • 1, 1lb salmon filet.  Cooked and cooled (I prefer slow poached but baking or steaming is fine)
  • 1 c. sweet grape tomatoes, halved
  • 3 persian cucumbers or 1 regular – deseeded and diced
  • 1T chopped parsley
  • 1.5 T capers- chopped
  • 2 c baby spinach- rough chopped
  • Juice of 1 lemon
  • 2T olive oil
  • Salt and Pepper

 

Method

In a small saucepot over med, heat the 1 T olive oil.  Stir in the rice, toast until fragrant, then add the water.  Bring to a boil, cover, reduce to a simmer.  Cook 40 min or until done. Cool.

 

While the rice is cooking, poach the salmon.  Bring a large pot of water up  to just below a simmer.  Remove any pin bones from salmon, season with salt, pepper and olive oil and wrap in two layers of plastic wrap, trying to cover the seams (unless you have a vacuum sealer, in that case, seal it up!) Poach, submerged in the water 15-25 min.  Check to make sure its done, remove the skin and let cool.

Combine rice with the tomatoes, cucumber, parsley and capers.  Season to taste with salt and pepper.  Add lemon juice and olive oil and stir in spinach.  Break up the salmon into chunks and gently incorporate into salad as not to make the pieces too small.  Serve!

 

Notes

When corn is in season and super sweet, I’ll add an ear to this salad, sliced raw right off the cob!

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Chef Kate’s Sausage Artichoke Orecchiette Recipe

Kate Ferrara Homes grew up in coastal Connecticut; in an Italian- Irish family with parents who loved to get the kids involved in the kitchen and expose them to all sorts of dining experiences. The Ferrara family loved to eat, and between the summertime spreads of peasant bread, gazpacho soup, summer sausage and smoked mozzarella, to the Sunday afternoon southern Italian feasts at her grandparents’ house, they were never for want of fun food extravaganzas.  With her enthusiam for Italian cooking she brings this recipe to you. CLICK TO SEE RECIPE

Chef Kate’s Grilled Kale Caesar Salad w/Canellini Beans

Chef Kate Homes at Farmer’s Market

Besides being a master chef, Kate Ferrara Homes knows thing or two about how make Italian food healthy.  Run off to the farmer’s market if you can to gather your produce for this amazing recipe. Chef Kate recalls fondly gathering around the dinner table as a child growing up in an Italian family. One of the ways to set the tone for dinner is appetizing salad.  Try this salad which burst with the flavors of Italy.

Ingredients

  • 1 lg bunch kale- washed thoroughly and removed from stems
  • 1T olive oil
  • salt and pepper
  • 6 white anchovies, rough chopped
  • ¼ c grated parmesan
  • juice of 1-2 lemons
  • 1T Dijon mustard
  • 1tsp chopped parsley
  • ½ t salt
  • fresh ground pepper
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper
  • 1 can canellini beans- drained
  • 4 slices of crusty bread brushed with oil salt and pepper

 

Method
Fire up the grill on med/high. In a large bowl, toss kale with oil and a sprinkle of salt and pepper. Reserve.

 

In a separate bowl, combine juice of one lemon and Dijon, stir in anchovies, parmesan, parsley, salt and pepper

 

Heat 2 T olive oil in a med skillet over low heat. Gently sweat garlic and crushed red pepper until soft and fragrant, but not browned. Add in drained beans, stir over low until heated through.

 

Grill Kale 1 min per side. It should be wilted with charred bits. Transfer to a cutting board and rough chop. Grill bread as well. Stir the bean and garlic mixture into the rest of the dressing, taste for seasoning and add more lemon if necessary. Toss in a large bowl with Kale. Serve with grilled bread.

 

Recipe by MCCN Contributing Chef Kate of Carried Away Catering