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Slow Roasted Salmon with Wilted Kale and Tomato over Couscous

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Cook Time: 1 hour
Servings: 4

Ingredients

  • 1 1/2 pounds fresh wild salmon
  • Salt
  • Pepper
  • Extra-virgin olive oil
  • 1 1/2 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1 cup couscous
  • 1/2 onion, chopped
  • 2 small cloves garlic, minced
  • 1 small leek , thinly slices, white and pale green parts only
  • 1/2 pint cherry tomatoes, cut in half
  • 2 bunches kale, remove leaves and finely chop (discard the stems)
  • splash of white wine
  • 1 can full fat coconut milk
  • splash of heavy cream, about 1 tablespoon
  • juice of one lemon
  • Maldon salt
  • fresh Italian flat leaf parsley, chopped

Instructions

  • Preheat your oven to 325 degrees F.
  • Place salmon, skin side down, on a foil lined rimmed baking tray. Season with salt and pepper and a drizzle of olive oil. Rub the salmon to spread the seasonings into all the nooks and crannies. Bake for 20-25 minutes, until a knife easily slides into the salmon with no resistance.

FOR THE COUSCOUS:

  • Bring chicken broth and 1 tablespoon of butter to boil in a medium pot. Add the couscous, then remove from heat and let sit for 10 minutes, covered. Use a fork and run it across the couscous to fluff it up.

FOR THE WILTED KALE AND TOMATOES:

  • In a large skillet over medium heat, sauté the onion, garlic and leek for about 5 minutes, until the onion and leek are translucent.
  • Add the tomatoes and stir to combine all the ingredients. Sauté the tomatoes for 5 minutes and then add the kale and generously squeeze lemon juice over the ingredients.
  • Cook for another 5-10 minutes until the kale is wilted and reduces in size.
  • Add a splash of white wine, about 1/4 cup, and bring to a boil. Reduce the wine by half and then add the coconut milk and a splash of heavy cream.
  • Reduce the heat, season with salt and pepper, and simmer for about 5-8 minutes. The sauce will thicken very slightly.
  • Taste and add more lemon juice if it needs a bigger acidity kick.
  • To serve, spoon couscous on the plates, top with the wilted kale and tomatoes and then the salmon. Add another squeeze of lemon juice and a sprinkle of Maldon salt and parsley.