Circle B Kitchen
The original recipe from The Kitchen used prosciutto-wrapped halibut which I’m sure was delicious. I decided to use salmon and instead of the prosciutto, I cooked up some bacon to add to the mix. The original recipe also said that it serves 4, and I’m sure those people are out there, they just don’t live here. I’m saying it serves 2, maybe 3. If you’re feeding 4, I’d make 1 1/2 servings (4 salmon filets, 3 cups brussel sprouts, 1 1/2 cups kale, 1 1/2 cups couscous, 1 1/2 cups broth, 4 slices bacon, etc.)
Recipe adapted from The Kitchen
Serves 2
(2) 6-7 ounce salmon filets, skin removed
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large shallot, minced
Zest of 1 lemon
Pinch chile flakes
2 cups shredded Brussels sprouts
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded kale
1 cup couscous
1 cup hot chicken stock or water
1/3 cup dried cranberries
2-3 slices of bacon (optional)
Directions
Preheat the oven to 375 degrees F.
Season the salmon with salt and pepper and then heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Sear the salmon on each side for 3-4 minutes per side. Remove the salmon from the pan.
Quickly stir the shallots, lemon zest and chile flakes into the skillet. Add the Brussels sprouts and kale and saute until tender, 5 to 6 minutes. Stir in the couscous, hot stock, salt, pepper and cranberries.
Place the salmon on top of the mixture and transfer to the oven. Bake for 8 minutes. Meanwhile, cook the bacon until crispy.
Remove the pan from the oven and remove the salmon from the pan. Fluff the couscous with a fork and then place a few spoonfuls in serving bowls or on plates. Place the salmon on top of the couscous and then crumble the bacon on top and serve.