Alton Brown's Brain-Booster Recipe - Exclusive
If you need a new recipe for dinner, look no further. Alton Brown is known for a myriad of recipes, but this one is by far the healthiest, according to the food mogul himself. In an exclusive interview with Tasting Table's sister site, Health Digest, Brown revealed a recipe that is sure to boost your brain — literally. The brain-boosting recipe, a kale and quinoa bowl with salmon, comes in partnership with Neuriva, which is a brain health supplement brand. Brown includes some of his favorites in the meal, such as walnuts, parsley, and feta cheese.
He explained that there's a lot written about walnuts and brain support, and he also included some dried fruit for extra flavor. If you take the time to make the recipe as is, it "hits all of my taste and flavor goals," Brown said. But due to his love for fish, the "Good Eats" host also included directions on how to cook the perfect salmon to incorporate into the bowl. If this dish sounds like something you would enjoy, then read on for the formal recipe.
Make sure you have kale and olive oil
According to a recipe sent to Health Digest, the first thing you want to do is grab 1 bunch (4 ounces, stemmed) of kale, remove the stems, and cut them into ribbons. Then, gather 1 bunch (1.5 ounces) of flat-leaf parsley — again removing the stems — and chop them up to your liking. After you slice 2 shallots thin, combine the kale, parsley, and shallots into one large bowl with 2 tablespoons of extra virgin olive oil. Let this sit for ten minutes.
Next, puree 3 tablespoons of extra virgin olive oil, 1 lemon (zested and juiced), 2 minced large garlic cloves, ½ cup of plain low-fat yogurt, 2 ounces of feta cheese, ⅓ cup of walnuts, and 1 teaspoon of kosher salt. If you are unable to get enough lemon juice (as much as 2 tablespoons), you should add water until you reach the required amount. Once the dressing is complete, go ahead and pour it all over your big bowl of greens (the kale, parsley, and shallots).
You will then fold in 2 cups of cooked white quinoa, along with ⅔ cup of toasted and lightly crushed walnuts, a ½ cup of dried cherries, and another 2 ounces of feta cheese. When all of the ingredients are mixed together, make sure to cover the bowl and refrigerate for one hour before serving with freshly ground black pepper.
What to do if you're adding salmon
If you'd like to include salmon in the bowl for some extra protein, then these directions are for you. Purchase two 1-inch-thick salmon filets (5 ounces each) with the skin on. Alton Brown recommends wrapping the filets in paper towels while heating up a skillet on high heat for five minutes — you can use a large cast iron skillet or heavy stainless steel pan for the best results.
Season the filets with salt, add olive oil to the skillet (enough to evenly cover the bottom of the pan), then drop the filets in nicely when the oil simmers. Please note to do this skin-side down, and press each filet with a spatula once in the pan. Brown says to reduce the pan heat to medium-low and allow the filets to cook for three minutes. Once the three minutes are complete, cover the skillet and cook for another two minutes. But you're not done just yet!
After a total of five minutes, carefully flip the salmon and cook for another minute or so. Brown advises you replace the pan cover at this time and wait until the salmon has an internal temperature of 130 degrees F. Cut the filets in half, serve on top of the kale and quinoa, and enjoy!
Learn more about Neuriva's brain health supplements on their website. Head to Alton Brown's website to keep up with his latest projects.