We have been using deep water culture to grow greens and I was thinking about how to use them. I came across this recipe that used kale and salmon. This recipe was simple to make but turned out to be a little bit dry.
- Olive oil cooking spray
- 4 4-oz boneless, skinless wild salmon fillets
- 1/8 tsp each kosher salt and fresh ground black pepper, divided
- 2 tbsp whole-wheat panko bread crumbs
- 1 tbsp chopped fresh parsley
- 2 tsp lemon zest, divided
- 2 tsp lime zest, divided
- 1 tsp olive oil
- 2 shallots, minced
- 1 cup whole-wheat couscous
- 1 1/2 cups low-sodium vegetable broth
- 2 cups de-ribbed and chopped kale
- 1 tbsp fresh lemon juice
- 1/4 cup finely grated Parmesan cheese
- Lemon slices, optional
Preheat oven to 350°F. Line a large baking sheet with foil and mist with cooking spray. Season salmon with half of salt and pepper, dividing evenly. Transfer to baking sheet. In a small bowl, combine panko, parsley and 1 tsp each lemon zest and lime zest. Sprinkle over salmon, pressing into tops and sides of fish to adhere; set aside.
In a medium saucepan, heat oil on medium. Add shallots and saute, stirring frequently, until translucent, 3 to 4 minutes. Add couscous and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Stir in broth and kale. Bring to a simmer, reduce heat to low and cover. Simmer gently until liquid is absorbed and couscous is tender, 18 to 20 minutes.
Transfer salmon to oven and bake until cooked through, 12 to 15 minutes.
To couscous, add lemon juice, remaining 1 tsp each lemon zest and lime zest and Parmesan and stir to combine. Season with remaining salt and pepper. Divide couscous mixture and salmon among serving plates. If desired, serve with lemon slices.