PA Live- In the Kitchen – Lackawanna College

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Pan Seared Smoked Paprika Rubbed Salmon


4-5 oz portion of salmon

2 tsp olive or canola oil

Sprinkle of Kosher Salt and cracked black pepper

1/8 tsp Smoked Paprika


1.     Season salmon filet with spices

2.     Gently rub the spices into salmon and set aside.

3.     Heat the oil in a heavy bottom pan over medium high heat.

4.     Add the salmon to the hot pan and sear for two to three minutes or until golden brown.

5.     Turn the filet and repeat on the other side.

6.     Remove the salmon from the pan and place on an oven safe dish.

7.     Place salmon in preheated 400 degree oven and cook for an additional 5-6 minutes or until an instant read thermometer registers 155 degrees.


Oven Roasted Red Skinned Potatoes with Olive Oil, Garlic and Rosemary


4 small red skinned potatoes

2 tsp Olive Oil

1 clove of garlic, minced

Sprinkle of Kosher Salt and Cracked Black Pepper

2 tsp fresh Rosemary


1.     Wash potatoes and cut them into quarters

2.     Place potatoes in a bowl with remaining ingredients and toss

3.     Place in preheated 350 degree oven.

4.     Roast for 25- 30 minutes or until fork tender.






Leafy Greens and Veggie Salad with White Bean Vinaigrette


1 cup baby Kale cut into small strips (julienne)

¼ bulb fennel cut into small strips

2 T shaved carrots

2 T Cannellini beans

Sprinkle of Kosher Salt and cracked black pepper


1.     Toss all ingredients together in a bowl

2.     Serve with Creamy White Bean Dressing: Recipe listed below

Creamy White Bean Dressing

¼ cup fresh lemon juice

1 t lemon zest

2 T fresh lime juice

2 t Dijon mustard

1 T minced shallots

½ cup cannellini beans

¾ cup olive oil

Sprinkle of Kosher Salt and Cracked Black Pepper


1.     Blend all ingredients except olive oil in a blender until smooth

2.     Add olive oil all at once and blend

3.     Add salt and pepper

4.     Adjust consistency with water if dressing becomes too thick


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