The Kitchen in APT A201

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7

May 2015

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Kale, Couscous And Grilled Salmon Salad With Balsamic Tomatoes Vinaigrette

Written by , Posted in A Greener Life, Food

I enjoy cooking, but I don’t like doing it during the week, so I tend to cook or prepare what I’m going to eat during the week on the weekend; usually on the first day of the week. Sometimes I prepare two different dishes for some variety but I often just do one. The meal lasts me until the last work day of the week. This way I just come in from work, heat up the food, and I’m done.

The Kale, couscous and grilled salmon salad with balsamic tomatoes vinaigrette is a staple of mine, especially during the warm weather. I love the simplicity of this dish. When I first made it I didn’t even need the balsamic vinaigrette. It was last spring or summer at the peak season for heirloom tomatoes. The tomatoes were packed with  so much juice that it was enough to keep the dish moist non-dry and flavorful. I had also sprinkled lemon on the kale to soften it, but I now find that it’s not absolutely necessary.

The best tomatoes so far have been the heirloom tomatoes from Trader Joe’s. The colorful ones that come in this cute medium size cartoon. I look forward to these every spring and summer. I’ve also tried with the small cherry heirloom tomatoes and Roma tomatoes and it was still delicious. Of course it required a vinaigrette.

To prep everything for the week, I season the salmon with salt and pepper, and then grill it. Then I cut the tomatoes and soak them in the dressing. Then I prepare the couscous. I don’t put it all together when I’m done,  I just put everything in the fridge in their separate containers, and I mix a bit of everything when I’m ready to eat.

Since this is a mix and match recipe, I find it better not to give you the exact proportion to mix. I’ve switched it up depending on what I was craving more, and if I had to run to my boxing class soon after. During the hot summer days I tend to put in more tomatoes. If I’m feeling weaker than usual, I’ll add a bit more couscous. If I’m feeling for that bitter kale taste, or more vitamin E, I’ll just add more kale. So it’s all up to you. When seasoning with salt keep in mind that the vinegar already contains salts so go easy at first.

 

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I’m sorry for the dark pictures (they didn’t look dark on my camera). I’ll do better next time. I was just so eager to post this yummy recipe.

Ingredients

  • Kale
  • 2-3 salmon portion (1/2 portion a day) – You can also use tilapia, it tastes as delicious and it’s cheaper
  • 2 packages of olive oil and herbs flavored couscous
  • Balsamic vinaigrette (or any vinaigrette of your choice as long as it’s a light one)
  • 8 Roma Tomatoes or big heirloom tomatoes or a whole package of cherry heirloom tomatoes
  • Salt
  • Pepper
  • 2 tablespoon of olive oil

Instructions

Put the salmon in a bowl with the olive oil, salt and pepper. Mix well until everything is well incorporated in the salmon.

Heat up a grill pan, when it’s hot place the salmon on it and cook at medium heat for 5 minutes on each side. When it’s done put the salmon aside to cool. When it’s cool store it in the fridge.

Cut the tomatoes and put them in a bowl with enough vinaigrette to cover them. You can add some salt and pepper if you want. When done, cover everything and put it in the fridge.

Cook the couscous according to the instructions on the box.

If you need to cut the kale do so. I use the packaged Kale from Trader Joe’s.

When you are ready to eat heat up half a salmon portion for one minute. In a salad plate or a bowl (I prefer a bowl or a soup plate) mix in a handful of kale, 2-3 tablespoon of tomatoes, 2-3 tablespoon of couscous and voila!

If you need to add any of these ingredient based on your preference then go ahead, but don’t forget, this is all supposed to last you five days.

Tip

  • Mixing everything in the morning before heading to work is not bad idea, as it would allow the kale and the salmon to absorb all of the juice.
  • If the salmon is too dry, you can dip it in the tomatoes for a few minutes after heating it up.
  • To keep it a healthy meal make sure the amount of couscous added is less than the kale. After all it is still a kale salad.
  • For a healthier alternative you can substitute the couscous with Quinoa.

Give it a try and let me know how much you mixed it, what you mixed, if you added something or not; and of course if you liked it or not. If not, what would you change?

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