Amarillo College Badger Buzz

National Mediterranean Diet Month

I really enjoy Mediterranean food. It's flavorful, colorful, and pretty good for you all around. If you're interested in participating in Mediterranean Diet Month, or just looking for a new recipe to add to your dinner repertoire, here's one I really enjoy to help get you started.

Salmon with Pearl Couscous & Kale  (Makes 2 Servings)

Ingredients

• 1 1/4 cup vegetable stock
• 1/2 cup toasted pearl couscous
• 1 whole lemon
• 1/4 oz Kalamata olives
• 1/2 oz sliced almonds
• 1 oz roasted red peppers
• 2 Atlantic salmon filets (about 5 oz each)
• 2 cups kale
• 3 cloves garlic
• 4 1/2 Tbsp olive oil
• 1/4 cup to 1/2 cup pitted dates (depending on your sweetness preference)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees
2. Add the vegetable stock and 1/4 teaspoon salt to a small pot and bring to a boil. ONce boiling, stir in the toasted pearl couscous. Reduce the heat to medium low and simmer for 11 - 14 mins, or until couscous is al dente and all the stock has been absorbed.
3. Remove couscous from heat and drizzle with 1 Tbsp olive oil, stirring to coat.
4. Pepare the salmon topping by zesting the whole lemon, then cutting it into quarters. Roughly chop the Kalamata olives and sliced almonds, then combine in a bowl with the lemon zest, roasted red peppers, 2 Tbsp olive oil, and the juice of two of the four lemon wedges.
5. Pat the salmon fillets dry with paper towels, then place on a plate, season with salt and pepper, and drizzle with 1/2 Tbsp olive oil. Rub to coat.
6. Place the salmon skin sides down onto a lightly oiled, foil-lined baking sheet and spoon topping over top.
7. Roast in the over for 10 - 12 minutes, or until salmon is fully cooked.
8. Remove and discard any thick center stems from the kale and roughly chop leaves into bit-sized pieces.
9. Mince the garlic cloves and roughly chop the dates.
10. Heat 1 Tbsp olive oil in a large skillet or saute pan over medium-high heat and add kale, cooking for 3 - 4 minutes or until tender, stirring occasionally.
11. Add the garlic and dates, cooking for an additional 2 minutes, or until garlic is fragrant, then remove from heat.
12. Add couscous to pan with kale, stir to combine, and season with salt and pepper to taste.
13. Divide the couscous and kale mixture between two plates, top with the salmon, and serve with the remaining lemon wedges.

Tips

To quickly prep the kale, hold the stem end with one hand, then pinch and strip the leaves down and away (like a zipper) with your other hand. You can also swap out the Atlantic salmon with Alaskan salmon, sockeye salmon, or even Arctic or Alaskan cod if you prefer a lighter flavored fish. Just adjust the baking time for the type of fish you select.