- 4 (6-ounce) salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fresh or dried rosemary
- Vegetable cooking spray
- Sprinkle salmon fillets evenly with salt and pepper.
- Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.
- Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.
- Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.
- Sauteed Kale
- by Bobby Flay
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
- 3 tablespoons olive oil (45 ml)
- 1 small onion, finely diced
- 1/2 red pepper, finely chopped
- 1 1/2 cups Israeli couscous (375 ml)
- 1 teaspoon tumeric or 1 tsp. chopped fresh tumeric (5 ml)
- 1 cinnamon stick
- 1 bay leaf
- Handful of currants, optional
- 2 to 3 cups chicken or vegetable stock (750 ml)
- 1 tablespoon chopped mint (15 ml)
- Salt and freshly cracked black pepper, to taste
1. Heat oil in a medium saucepan over medium heat. Cook onions red pepper until soft but not browned, about 4 minutes. Add turmeric, cinnamon stick, bay leaf and currants. Cook, stirring, until couscous starts to toast, about 2 minutes. Add stock, salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook the couscous for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is al dente. Remove from the heat. Let stand, covered, for 5 minutes. Fluff with a fork before serving. Garnish with chopped mint.
, by Natalie G