Estimated read time: 2-3 minutes
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Yield: 5 ServingsIngredients:
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
- 1 pinch Kosher salt
- 1 pinch Black pepper
- 3 tbsp. Olive oil
- 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
- Add the garlic and shallots and briefly sauté for 1 minute. Add the wine and reduce.
- In a bowl whisk together, the tomato juice and the tomato paste, add to the pan with the kale.
- Add the cooked freekeh and the roasted tomato, sauté until heated through.
- Prior to serving add ¾ of the fresh herbs. Toss quickly to incorporate.
- Season the salmon on both sides with salt and pepper. Pour olive oil in a pan heated over med-high heat.
- Place the salmon skin side up; sear until golden brown. Turnover and brown the opposite side, cook until 145*F is reached.
- Place the agave, lime juice, smoked paprika and lime zest in a bowl; whisk together. Season with salt and pepper.
- Combine all the ingredients in a blender, add the xanthan gum to thicken; blend.
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
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