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Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad is "better-for-you" all the way around.



Total time

0 minutes




  • 2 cups Cashews ( raw or roasted)
  • water for soaking cashews ( plus 1 1/4 cups to puree cashews)
  • 3 tablespoons Corn Oil (divided)
  • 1 container (5-ounce) baby kale
  • salt and freshly ground black pepper (to taste)
  • ½ medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • ½ cup quinoa (rinsed)
  • 2 cups chicken or vegetable broth (as needed)
  • cherry TOMATO SALAD
  • 1 container (10.5-ounce) cherry or grape tomatoes
  • 2 tablespoons Corn Oil
  • salt and freshly ground black pepper (to taste)
  • 1 clove garlic (minced)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons parsley
  • salmon
  • 1 tablespoon Corn Oil
  • 2 (6 to 8-ounce) pieces salmon (skin removed)
  • salt and freshly ground black pepper
  • parsley (for garnish)


  1. QUINOTTO:  Place cashews in a bowl.  Cover with hot tap water and soak at least 2 hours.  Drain.  Place cashews in a food processor or blender with 1 cup water.  Puree until smooth, adding additional water as necessary.  Thin with more water to desired consistency.  Set aside 1/2 cup cashew cream and refrigerator or freeze the remainder for another use.
  2. Heat 1 tablespoon Mazola® Corn Oil in a skillet or saute' pan over medium-high heat.  Add the baby kale and cook 3 to 4 minutes, moving it around with tongs until wilted.  Season with salt and black pepper to taste.  Transfer to a plate or bowl.
  3. Heat remaining Mazola® Corn Oil in the same skillet or saute' pan over medium-high heat.  Add the onion, reduce heat to medium and cook 4 to 5 minutes or until beginning to soften.  Add the garlic and cook 15 seconds or until fragrant.
  4. Add the quinoa and stir briefly.  Add 1 cup chicken or vegetable broth.  Bring to a boil, reduce heat to medium-low and simmer uncovered 12 to 15 minutes, adding additional chicken broth as necessary until quinoa is cooked through.  Stir in baby kale and 1/2 cup reserved cashew cream.  Season to taste with salt and black pepper.  Keep warm.
  5. CHERRY TOMATO SALAD:  Preheat oven to 375 degrees.  Place cherry tomatoes on a baking sheet.  Drizzle with Mazola® Corn Oil and season with salt and black pepper.  Roast for 20 minutes or until blistered.  Transfer to a bowl along with all the accumulated juices.  Add the garlic, balsamic vinegar and parsley.  Cover to keep warm.
  6. SALMON:  Heat Mazola® Corn Oil in a nonstick skillet (or cast iron skillet) over medium-high heat.  Season salmon with salt and black pepper.  Place salmon in the skillet (top side down), reduce heat to medium and cook 5 to 6 minutes.  Flip the salmon and cook 3 to 4 minutes on the other side.  (If the fish is thick and you prefer it cooked all the way through, it may require some time in the oven.  The salmon is cooked through when it easily flakes with a fork.)
  7. View the recipe instructions at From a Chef's Kitchen

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