This is a great way to start the new year. If you are trying to incorporate more fish and raw vegetables into your diet then you want to try this recipe. It is easy to make, it can be used with fish or chicken and the salad components are easy to change to make them suitable for a variety of palates. You may want to switch the couscous for some Farro or Freekah which would give the salad more texture , add some fresh herbs, etc....
Ingredients: serves 2
2 6 oz. Salmon Filets (skin removed)
1/3 c dry Israeli Couscous
1 c Kale, chopped
6 Cherry Tomatoes
1/4 c Sundried tomatoes, roughly chopped
3 Scallions, sliced
1 Garlic Clove, minced
zest of 1 Lemon
2 T fresh Lemon Juice
3 T Olive Oil
1/4 t Salt
1/4 t Red Pepper Flakes
1 sm. can White Beans, rinsed and drained (optional)
1/2 c Kale, washed, dried and roughly chopped
1 Garlic Clove
1 Lemon, zest and juice
1/4 c Toasted Walnuts
2 T Romano Cheese
1/3 c Olive Oil
1/3 c Water
1/2 t Salt
1/2 t Black Pepper
Toast the walnuts in a dry pan on top of the stove over medium low heat. Once toasted allow them to cool on a paper towel before making the pesto. Reserve 1 T of the toasted walnuts.
Make the pesto in a food processor. Add all the ingredients and blend until pureed. Set aside.
Cook the couscous according to package directions, drain and rinse. Let excess water drain off.
Marinade the fish in 3 T of the pesto for 30 minutes. Be sure to coat both sides.
Preheat the oven to 400.
Bake the fish for 8 - 10 minutes. Check to see if it is done by inserting a knife in the center of the thickest part.
While the fish is baking, assemble the salad. Make the dressing by combining the minced garlic, lemon zest and juice, olive oil, salt and red pepper flakes. Pour the dressing over the salad and add the couscous and white beans (if using). Mix thoroughly.
Plate the salad and then drizzle some of the pesto on the plate. Put the salmon on top of the pesto and drizzle a little more over the salmon. Top with some of the toasted walnuts.
Enjoy a lean and healthy meal in the New Year.