1 cup Water
1 cup Couscous
1 tbsp. Butter
1 tbsp.Olive oil
1 bunch Cilantro
1 bunch Parsley
1 tbsp. Olive oil
1 cup Brown sugar
1/3 cup Dijon mustard
1 tbsp. Coriander, ground
1 tbsp. Soy sauce
1 Jalapeño pepper, diced without seed or stem
2 lb. Salmon (cleaned, deboned, and cut into1oz. cubes)
6 Skewers (4-5 oz ea.)
1 bag Southern Recipe Small Batch Pork Rinds
1 bunch Kale
2 tbsp. Olive oil
Kosher salt to taste
1 pinch Red pepper flakes
This recipe has a few steps, but is easy to execute, delivering a wonderfully fresh, healthy, light meal with big flavors. I love the crunchy pork rind element added to the grilled salmon skewers and the bright color of the couscous.
Let’s start with the glaze and preparing the skewers. Make sure the salmon is free of bones and skin, then cut the fish into 1 oz. cubes. Take 6 skewers and pierce 4-5 pieces each. To prepare the pork rind crumbs, open the bag to release any air. Then crunch the bag in your hand or under the pressure of a rolling pin. The rinds will easily crumble to bread crumb consistency. Reserve the fish and rinds for grilling later.
Next, we make the glaze. Combine the brown sugar, mustard, ground coriander, soy sauce and diced jalapeno pepper in a small bowl. We will brush the glaze on the fish once we grill it. To prepare the couscous, first, we will cook the grain, then color it green. In a medium pot add 1 cups of water with 1 tablespoon each of butter and olive oil. Bring the pot to a boil, then stir in the couscous. Remove the pot from the heat and let the couscous steam for about 10 minutes with the lid on.
While the couscous is steaming, we can make the “jade” herb puree. In a blender, add the one bunch each of parsley and cilantro with juice of two lemons and one tablespoon of olive oil. Blend until smooth. Once the couscous is cooked, remove the lid, and stir in the green puree fluffing the couscous as it turns jade in color. Chef Tip: coriander is the flowering seed of cilantro so we will want to use it in here as well.
Now that we are all set up, it is time to go to the grill and plate up the platter. Lightly oil the salmon skewers with a touch of salt and sear. Season the kale leaves with olive oil, salt, a pinch of red pepper flakes and lemon juice. Add the kale leaves to the grill and char alongside the skewers. Once the fish is cooked, brush or pour over the sweet mustard glaze.
On a large platter, spoon on the bright green couscous, charred kale and then place the glazed salmon skewers. Sprinkle the crushed Southern Recipe Small Batch Pork Rinds with a heavy hand over the glazed salmon. The crispy pork rind crumbs will stick to the glaze for an added crunch and wonderful flavor.