Salmon, Kale and Couscous.Tuesday, January 17, 2012
- 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
- 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