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Agave Salmon with Tomato & Kale Freekeh with Intermountain Healthcare

By Intermountain Healthcare | Posted - Jul 25th, 2019 @ 10:29am

Yield: 5 Servings


Tomato & Kale Freekeh

  • 2 ½ lbs. Green kale, chopped
  • 1 tbsp. Fresh garlic, minced
  • ¼ cup Fresh Shallot, peeled, minced
  • 2 ½ cup White wine
  • 1 ¼ cup Olive oil
  • 4 cups Tomato juice
  • 5 tbsp.Tomato paste
  • 2 ½ cups Cracked freekeh, cooked per package instructions
  • 1 ¼ cups Fire roasted diced tomatoes
  • 5 tbsp. Fresh Basil, chiffonade
  • 5 tbsp. Fresh parsley, minced
Agave Salmon

  • 2 lbs. Fresh wild caught salmon
  • 1 pinch Kosher salt
  • 1 pinch Black pepper
  • 3 tbsp. Olive oil
Agave Glaze

  • Agave Syrup
  • 2 tbsp. Fresh lime juice
  • 1 pinch Kosher salt
  • 1 pinch Black pepper
  • ¼ tsp. Smoked paprika
  • 1 tsp. Lime zest
  • 1 tsp. Xanthan gum

  1. Heat the olive oil in a large sauté pan over medium heat. Add the kale; sauté until the kale is wilted and softened.
  2. Add the garlic and shallots and briefly sauté for 1 minute. Add the wine and reduce.
  3. In a bowl whisk together, the tomato juice and the tomato paste, add to the pan with the kale.
  4. Add the cooked freekeh and the roasted tomato, sauté until heated through.
  5. Prior to serving add ¾ of the fresh herbs. Toss quickly to incorporate.
  6. Season the salmon on both sides with salt and pepper. Pour olive oil in a pan heated over med-high heat.
  7. Place the salmon skin side up; sear until golden brown. Turnover and brown the opposite side, cook until 145*F is reached.
  8. Place the agave, lime juice, smoked paprika and lime zest in a bowl; whisk together. Season with salt and pepper.
  9. Combine all the ingredients in a blender, add the xanthan gum to thicken; blend.
Plate Assembly:

Divided equally between the plates, place the tomato and kale freekeh in the bottom of a shallow bowl, place the salmon on top.

Brush the salmon with the glaze and garnish with the rest of the fresh herbs, any remaining glaze can be drizzled around the bowl.

700 Calories/ 800 mg Sodium/ 35.0% Cal/Fat

Intermountain Healthcare

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