Feed Your Passion

Photography by: Chris Court
Feed Your Passion

Rian Brandenburg of Tender Greens, Los Angeles
His passion: basketbal
l When Rian Brandenburg isn’t serving up gourmet salads at one of his Los Angeles-based Tender Greens restaurants, you’ll find him on a basketball court. “Basketball is a lot like being in the kitchen,” says Brandenburg. “You need a leader, but it also takes everyone to play their part in order to be successful.” While he doesn’t really think about the restaurant when he’s on the court—“Playing basketball is a release from the stresses of work,” he says— Brandenburg does use his kitchen skills when he gets home after a game. “I’m so tired after I play, I need something quick and easy,” he says. “But I also crave something that’s replenishing and light—a meal that’s not going to undo all the great stuff I did for my body on the court.” This baked salmon salad fits the bill. The bitterness of the black kale pairs well with the sweet mandarin oranges and roasted carrots, Brandenburg explains, and the salmon packs in a hefty dose of protein, which is crucial after a sweat session.


PREP: 40 min. COOK: 45 min. SERVES 2
1 bunch baby rainbow carrots,
whole or cut into round slices
1∕2 cup olive oil
1 sprig thyme
3 mandarin oranges
2 6-ounce salmon fillets
1 bunch parsley, chopped
1 bunch chives, chopped
3 shallots
3 Meyer lemons
1 bunch black kale, ribs removed,
1. Wash carrots, then cut into round
slices if you prefer. Toss with 1 tablespoon
olive oil, thyme sprig and juice
of ½ orange (place rind in with carrots).
Cover and roast in oven at 350° F for 25
to 30 minutes until fork tender.
2. While the carrots are roasting, prepare
the salmon. Chop parsley, chives and
1 shallot, put in a bowl, then mix well
with zest from 1 Meyer lemon and 2
tablespoons olive oil. Place salmon in
nonstick pan and top with mixture. Bake
in oven at 250° F for 12 to 15 minutes or
until just tender to touch.
3. For the vinaigrette, whisk together ¼
cup olive oil, 2 chopped shallots, juice
from 3 Meyer lemons, zest from 1 lemon
and pinch of salt.
4. Peel and segment (or slice) remaining
2½ oranges.
5. Place carrots, orange segments
and kale in a bowl and drizzle with
vinaigrette. Toss and place on plate.
Place salmon on top of salad.
PER SERVING: 775 calories, 48.5 g fat (8
g saturated fat), 103 mg cholesterol, 43
g protein, 47 g carbohydrates, 9 g fiber,
250 mg sodium