Oregano Salmon & Tzatziki

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.

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. 

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.

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!