Joseph Peabody's Seafood Cakes with Kale and Couscous Salad

  • Joseph Peabody's Seafood Cakes with Kale and Couscous Salad.

    Joseph Peabody's Seafood Cakes with Kale and Couscous Salad. Courtesy of Joseph Peabody

 
Posted10/28/2020 6:00 AM

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.

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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

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