The Lyon Table

8•1•25

Here’s a delicious light and fresh meal, great for lunch or dinner. This kale salad went alongside seared salmon, pesto, roasted beets, toasted pecans, white cheddar cheese, some pasta, lemon zest and juice, olive oil, and a sesame honey vinaigrette.

I massaged the kale with lemon and olive oil the morning before and let it marinate (this breaks down the tough fibers and also minimized the strong bitterness). The sweetness of the beets and honey as well as salmon compliment the bitter kale. The vinaigrette I tossed the greens in after marinating was made from combining sesame oil, rice wine vinegar, honey, and olive oil. The sharp white cheddar provided depth and creaminess. As always, go for skin on salmon, get that nice and crispy, and finish with some homemade pesto atop the fish. You can add any cooked grain you like, I opted for some pasta as I had it leftover. Other good options would be quinoa or farro.

*Make some pesto before it’s too late, basil won’t be around much longer.

Seared scallops. Creamed corn and black garlic purée with coconut milk). Fresh tomato sauce with garlic, onion, rosemary, and dried chili. Crispy hot ground pork sausage. Focaccia croutons.