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Succulent and Simple, dishes you can make at home

Although we are still a few weeks away from the official first day of summer, the weather is signaling that it is time to trade those heartier dishes from something light. Recently featured in Cary Living Magazine, our Executive Chef, Steven Greene, creates a simple but succulent recipe of Seared Salmon with a cucumber salad, spicy kale, and shiitake quinoa easily put together in the comfort of your own home.


6 salmon filets (6-7 ounces each)

1 seedless cucumber (halved and sliced then)

1 red onion (julienned finely)

6 baby red radishes (sliced then)

1 bunch cilantro

1 bunch scallions (sliced thin)

1 lb Russian kale

2 Tbsp sambal oelek

3 Tbsp rice wine vinegar

4 cups quinoa (cooked)

10 large shiitake mushrooms (sliced and sautéed)

1 Tbsp olive oil

3 Tbsp grape seed oil



1. Mix the cucumbers, red onion, radish, and picked cilantro leaves with one tablespoon of rice wine vinegar and salt.

2. Set aside at room temperature. Next add the scallions and cooked shiitakes to the warm quinoa, then season with salt and one tablespoon of olive oil.

3. Head a nonstick sauté pan over medium-high heat; once the pan in hot add two tablespoons of grapeseed oil and brown salmon on both sides.

4. While the salmon is searing, cook kale in another sauté pan with one tablespoon of grapeseed oil until the kale starts to wilt and turn vibrant green; then add the sambal, rice wine vinegar, and salt to finish. Serves 6

If cooking isn’t your style, you can always leave it to our experts. Join us in Herons for Steven’s culinary creations. For reservations  call 919-447-4050, patio seating available weather permitting. For full article, see Cary Living’s magazine on stands now.

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