Seared Salmon Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Heat until sugar and salt dissolve and liquid is warm but not boiling, about 2–3 minutes.

Pour warm brine over onions, press down to submerge, let cool to room temperature, then refrigerate at least 30 minutes. (Can be made up to 2 days ahead.)

Preheat oven to 425°F (220°C). Toss diced squash with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper on a rimmed baking sheet. Roast until tender and lightly caramelized, 20–25 minutes, stirring once halfway through.

While squash roasts, rinse quinoa and sorghum under cold water. In a medium saucepan combine rinsed quinoa, sorghum and 4 cups broth. Bring to a boil, reduce to a simmer, cover and cook until grains are tender and sorghum is chewy but cooked, about 20–25 minutes. If liquid is absorbed but sorghum is still firm, add up to 1/2 cup more hot water and continue cooking a few minutes.

When grains are cooked, fluff with a fork. Fold in the roasted squash. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm.

Warm a large skillet over medium heat. Add kale and a splash (about 1 tablespoon) of water and cook, stirring, until wilted but still bright, 2–3 minutes. Drain any excess water and season lightly with salt and pepper.

Toast pepitas in a small dry skillet over medium heat, stirring, until fragrant and beginning to brown, about 3–4 minutes. Remove and set aside.

Core and thinly slice the apple; toss the slices in a small bowl to prevent browning and reserve until assembly.

Crumble goat cheese and set aside for finishing the bowls.

In a jar or small bowl combine 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness to preference.

Pat salmon fillets dry with paper towels. Season flesh and skin lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large skillet (preferably cast-iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly.

Cook skin-side down without moving for 4–6 minutes, depending on thickness, until skin is deeply golden and crisp and the flesh is cooked about two-thirds of the way up the sides.

Flip the fillets and add 1 tablespoon butter to the pan. Spoon melted butter over the tops for 30–60 seconds until salmon reaches desired doneness (medium: 125–130°F / 51–54°C). Remove from pan and let rest 2 minutes.

Divide warm quinoa-sorghum and roasted squash mixture among 4 bowls as the base.

Top each bowl with a handful (about 1 cup) of wilted kale, sliced apple, a generous spoonful of pickled onions, and a sprinkle (about 1/4 cup) of toasted pepitas.

Place one seared salmon fillet on top of each bowl.

Drizzle each bowl with 1–1.5 tablespoons honey vinaigrette. Scatter about 1 ounce (roughly 1 tablespoon) crumbled goat cheese over each bowl.

Finish with an extra pinch of salt and freshly ground pepper to taste, and serve immediately.