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Oregano Salmon & Tzatziki
with Couscous, Raisins & Kale
25 MIN
2
Servings
From the Test Kitchen
This dish is brimming with bright Mediterranean flavors thanks to the creamy tzatziki (or cucumber yogurt) we’re spooning over oregano-seared salmon and the fluffy couscous salad served underneath.
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Wellness Details
Mediterranean Diet
-
NutritionPER SERVING
-
Calories660 Cals (est.)
fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Yellow Couscous
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1 Red Onion
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1 bunch Kale
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2 cloves Garlic
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1 Tbsp Apple Cider Vinegar
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1½ Tbsps Golden Raisins
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 tsp Whole Dried Oregano
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2 Tbsps Spreadable Goat Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.
2
Cook the couscous:
In a medium pot, combine the couscous, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Cook the fish:
Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
* An instant-read thermometer should register 145°F.
4
Cook the kale & serve your dish:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of cooked couscous; add the cheese and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and tzatziki. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.
2
Cook the couscous:
In a medium pot, combine the couscous, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
3
Cook the fish:
Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
* An instant-read thermometer should register 145°F.
4
Cook the kale & serve your dish:
In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of cooked couscous; add the cheese and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked fish and tzatziki. Enjoy!
Tips from Home Chefs
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