Seared Salmon with Kale and Couscous Salad
I have been on a seared salmon kick lately, ever since I have finally mastered a crispy skinned, pan seared salmon. So this recipe was based on a healthy grain salad with the delicious salmon on top. Feel free to adjust your salad ingredients, but I recommend keeping a sweet element like the cranberries, and a cheese.
4 carrots, peeled and diced
3 tablespoons olive oil, divided
salt and pepper
2 salmon filets
1 cup French couscous
4 cups kale, stems removed, chopped
1/3 cup dried cranberries
2 ounces goat cheese, crumbled
Fresh Basil (optional)
¼ cup lemon juice
1 tablespoon apple cider vinegar
¾ tablespoon honey
1 teaspoon Dijon mustard
Salt and Pepper
3 tablespoons extra-virgin olive oil
Directions for the Salmon– Heat 1 teaspoon oil in a large pan over high heat. Season the salmon on all sides with salt and pepper. Once hot, add the salmon to the pan, skin-side down, for 4-6 minutes, until the skin begins to crisp and turn golden brown. Flip the fish and cook on other side for 2-3 minutes, until just opaque in the middle. Set aside.
Directions for Salad:
Heat oven to 425 degrees. On a baking sheet toss carrots, olive oil and salt and pepper.
Bake for 15 minutes, toss, and continue until cooked through, about 10-15 more minutes.
Prepare couscous according to the package. (This is usually bringing the water to a boil, adding the couscous, and allowing to sit, covered for 5 minutes, then fluff.) (I added the cranberries in here to re-hydrate them slightly.)
Create vinaigrette by adding all the ingredients except for olive oil. Stream in the oil while whisking.
Combine the salad ingredients: couscous, kale, cranberries, goat cheese and vinaigrette. Toss to combine.
Serve warm salmon over salad.
(Optional: Top with fresh basil… I tried yogurt, but preferred it without it.)