Update output_topic_details.txt

output_topic_details.txt

@@ -148,6 +148,28 @@ Kale Salad
 3. If making ahead, store the dressed salad in a sealed Glad container for up to 24 hours. The heartier greens will hold up fairly well overnight.
 
 Topic: LEMON KALE SALAD + SEARED SALMON
+Description:
+Author Sprouted Kitchen
+Serves 2
+Ingredients
+4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
+1/3 Cup Fresh, Whole Grain Breadcrumbs
+1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
+Red Pepper Flakes to taste
+2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
+1 Tbsp. Dried Basil
+1 tsp. Garlic Salt
+Ground Pepper
+1/2 Cup White Wine
+// Dressing //
+1/3 Cup Extra Virgin Olive Oil
+1/3 Cup Fresh Lemon Juice
+2 Cloves Garlic
+Pinch of Salt/Ground Pepper
+Instructions
+1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put them all in a bowl.
+2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
+3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.
 
 
 Topic: Tofu Dishes