Chernow, who has two children, says that sitting down at the table gives his family an opportunity to really connect, focus on each other and share stories of their days. He’s worked hard to establish this family routine, as it was never something he did as a child. “When I was growing up, we never ate together, so I made a promise to myself that I would not do the same thing with my family,” he says. “I can’t make every dinner, but never, ever miss breakfast.” “The Dad Special” is a celebration of food, family, and fathers who cook. Featuring chefs, celebrities, and kitchen crazy dads, this collection highlights meals — from family secrets to quick kid delights — meant to honor time spent at the table. A popular meal in Chernow’s household is this recipe for cast iron seared salmon and kale salad. “We eat a lot of fish at home, and luckily both of our kids love salmon, so I cook this a couple of nights a week.” Chernow, who abides by a paleo diet— he recently teamed up with the streaming fitness site Neou to create recipes — serves the salmon with a hearty salad of Kale, apples, avocado, walnuts, quinoa. “My wife and I have been eating this salad for years. It’s actually her recipe, but we love it so much I put in on the menu at Seamore’s,” he says. “It’s the one salad that has been on the menu since we opened the doors over five years ago and is always in the top five menu items sold.” Trust us: It should be added to yours, too.
Michael Chernow’s Pan Seared Salmon Recipe
Ingredients:
5-6oz salmon filet per person1 tablespoon of olive oil to searSea salt to tasteSqueeze of fresh lemon juice
Directions:
Michael Chernow’s Kale Salad Recipe
Ingredients
Bunch of kale1 avocado1 apple1/2 cup toasted walnuts1/2 cup cooked quinoa1 medium roasted sweet potato cut in 1 inch pieces1 tablespoon of honey1/4 cup olive oil1/8 cup apple cider vinegarSalt to taste1 teaspoon of Dijon Mustard
Directions:
Cut your Kale into bite size pieces, around 1.5-inch pieces, place in large mixing bowl.Add Dijon mustard, olive oil, honey, and vinegar to a mason jar, shake vigorously for 30 seconds to make your dressing, add to the bowl with kale and salt to taste.Then, open the avocado and put half into the bowl with kale, massage kale with half of the avocado to soften the greens. (I use the avocado as a thickener for the dressing, but love massaging it into the kale, it adds an amazing creaminess.)Add your quinoa, sweet potato, and walnuts. Mix well.Finish the salad with sliced apples and the other half of avocado on top, nicely fanned out.
