Ingredients • Salmon • Avocado oil • Jalapeños • Grape tomatoes • Cumin • Orange juice • Minced garlic • Granulated Onion seasoning mix • Vegetable stock • Couscous • Mango • Kale • White onion • Red pepper • Green pepper • Lime • Cilantro
Baked Salmon version- Preheat Oven to 420 degrees . Place salmon on baking sheet Pan seared version- Place salmon in small bowl in 3 tablespoons of orange juice for 5-10 minutes then remove from bowl.
Season salmon with mixture of granulated onion seasoning mix Chop 2/3 cup onion, green pepper, and grape tomatoes Add 1 teaspoon avocado oil to frying pan and heat. Sear chopped onions, minced garlic, tomatoes and green pepper. Add kale and mix with seared vegetables. Add cumin to kale and sauté. Add 1/2 cup of vegetable stock, reduce heat to simmer and allow kale to absorb juices. In separate pan, add vegetable stock and couscous (1-3/4 cups liquid to 1-1/2 cups couscous). Stir and wait until boiling then reduce to simmer. (Baked version) Bake salmon in 420 degree oven for 20 minutes. (Pan seared version) Add a dap of avocado oil to frying pan; place citrus salmon in pan and sear to cook. Mango Salsa Mango Red Pepper Cilantro White onion Chop ingredients and add to mixing bowl Squeeze half a lime over mixture and add a teaspoon of jalapeños. Let marinate. Cook couscous in vegetable stock; remove from heat and stir once all liquid is absorbed. Stir kale one last time (because it’s done!) Remove baked salmon from the oven after baking 20 minutes and slice portions for plating. Let’s plate! Place couscous on plate; then top with garlic kale Place citrus pan-seared or baked salmon on top of kale Finish with mango salsa on top. Enjoy!