Joseph Peabody's Seafood Cakes with Kale and Couscous Salad
Joseph Peabody's Seafood Cakes with Kale and Couscous Salad
2 cans (4 ounces) of King Oscar Mackerel filets in olive oil and lemon
1 teaspoon olive oil
4-6 leaves of Kale, chopped with stems removed
½ cup pearled couscous
1¾ cup water
½ teaspoon ground turmeric
2 cloves of garlic, minced
Salt and ground black pepper
1 lemon, zested and juiced
½ cup Italian seasoned panko bread crumbs
2 green onions, finely chopped
2 tablespoons Dijon mustard
1 large egg
1 medium cucumber, peeled and chopped into small cubes
8-10 medium cherry tomatoes, chopped
1 teaspoon capers
½ cup fresh parsley, chopped
4-6 leaves of fresh mint, chopped
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
Open the cans of mackerel and drain the lemon oil into a bowl. Strain and save for later use. Set the filets aside.
In a medium sized pot, heat 1 teaspoon of olive oil over medium burner. Add in the chopped kale and 3-4 tablespoons of the lemon oil from the canned mackerel and cook 5 minutes or until wilted. (Enjoy the wonderful lemony aroma). Add in the couscous and stir for 1-2 minutes to coat with the oil. Next add in the water and bring to a boil, cover, and then simmer on low for around 10-12 minutes. Check the couscous for proper doneness and then stir in the turmeric, garlic, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon lemon zest. Turn off the heat and let stand.
In a large bowl, combine the mackerel filets, ½ teaspoon salt, bread crumbs, green onions, Dijon mustard, and egg. Add in 1 tablespoon of lemon zest and 1 tablespoon fresh lemon juice. Mix together and then form into 4 patties.
Fluff the couscous/kale mix and add in the cucumbers, tomatoes, capers, and fresh parsley and mint. Add in the remaining lemon oil and the vinegar and stir together.
Heat a skillet over medium burner. Add the vegetable oil and then cook the cakes for around 3-5 minutes per side or until crisp and golden brown.
Serve by placing a spoonful of the salad onto the plate and then position the seafood cakes on top. Garnish with a lemon wedge and additional fresh herbs. Enjoy!
Serves 4 as small plates or a delightful dinner for 2
- Joseph Peabody