Sockeye Salmon with Orange Kale Cous Cous and Sweet Potato Mash

Ingredients:

Sockeye salmon filets

1 Sweet potato per person - baked

Half a heart of romaine per person

Kale

2 cloves garlic minced

1 Minneola or Orange

A few green onions

Chicken stock

Isreali Cous Cous - cooked and kept warm

Do the sweet potatoes first because they can be held warm in a pot with cling wrap pressed down on top of it and covered with a lid.  Peel sweet potatoes and cut into1 1/2" cubes and boil in water til soft.  Drain water and mash with salt and 1 Tbs of butter.



For the kale, chop the garlic and kale and saute over med heat in a little olive oil for a few mins.  Then add a 1/4 cup of chix stock and reduce til liquid is almost gone.  Add orange zest and squeeze the juice into the pan.  Cook another few mins and add cooked couscous and sliced scallions to it and heat another minute.  Remove from heat and keep warm.



Cut romaine heart long way down the middle and spray with olive oil.  Season with salt and pepper.  Grill for a minute on each side if you can.  Otherwise heat a pan to med high or high heat and brown on each side briefly.

Season the salmon filet with S&P and any of your favorite seasonings.  Saute in olive oil flesh side down for 3 mins on Med high heat.  Turn over and turn heat down to just below med and cover partially.  Cook another 4 mins or so.