Salmon Skewers with Jade Couscous

We know what’s for dinner tonight! Author and chef Tim Byres has granted us the gift of this Salmon Skewers with Jade Couscous. Full-flavored and packed with nutrients, there’s something for everyone. Crunch is essential, and you know what that means. Pork rinds to the rescue!

Ingredients

Couscous

• 1 cup Water

• 1 cup Couscous

• 1 Tbsp. Butter

• 1 Tbsp. Olive oil

Green Puree

• 1 bunch Cilantro

• 1 bunch Parsley

• 1 Tbsp. Olive oil

• Juice of 2 Lemons

Glaze

• 1 cup Brown sugar

• 1/3 cup Dijon mustard

• 1 Tbsp. Ground coriander

• 1 Tbsp. Soy sauce

• 1 Jalapeño pepper, diced (seed and stem removed)

Salmon

• 2 lb. Salmon (cleaned, deboned, and cut into 1 oz. cubes)

• 6 Skewers (4–5 oz. each)

• 1 bag Southern Recipe Small Batch Pork Rinds, crushed

Kale

• 1 bunch Kale

• 2 Tbsp. Olive oil

• Juice of 1 Lemon

• Kosher salt, to taste

• Pinch of Red pepper flakes

Directions

1. **Prepare the Salmon Skewers:**

Cut salmon into 1 oz. cubes and thread 4–5 pieces onto each skewer. Crush pork rinds in the bag or with a rolling pin until they resemble breadcrumbs. Set both aside for grilling.

2. **Make the Glaze:**

In a small bowl, combine brown sugar, Dijon mustard, coriander, soy sauce, and diced jalapeño. Mix well and set aside for brushing over the fish later.

3. **Cook the Couscous:**

In a medium pot, bring water, butter, and olive oil to a boil. Stir in couscous, cover, and remove from heat. Let steam for 10 minutes.

4. **Prepare the Green Puree:**

In a blender, combine cilantro, parsley, lemon juice, and olive oil. Blend until smooth. Fluff the steamed couscous and stir in the green puree until evenly coated and bright jade in color.

5. **Grill the Salmon and Kale:**

Lightly oil and season the salmon skewers with salt. Grill until seared on all sides, brushing with the glaze as they cook.

Toss kale with olive oil, lemon juice, salt, and red pepper flakes, then grill until lightly charred.

6. **Assemble and Serve:**

On a large platter, spread the green couscous and top with the grilled kale. Arrange the glazed salmon skewers on top and generously sprinkle crushed Southern Recipe Small Batch Pork Rinds over the fish for a crispy, flavorful finish.