Moroccan Inspired Salmon with Kale, Cauliflower & Quick-Preserved Lemon over Red Quinoa

Prepare Ingredients:

Wash the fresh produce. Heat a medium pot of salted water to boiling on high. Remove salmon from the fridge. Peel and mince the garlic. Separate kale stems and leaves; discard stems and roughly chop leaves. Remove and discard the core of the cauliflower; cut the head into small florets. Roughly chop capers. Halve lemon lengthwise; remove seeds. Thinly slice one lemon half into thin slices; cut the remaining lemon half into 2 wedges. In a small bowl, combine the sugar and 1 teaspoon of salt, add lemon slices and mix.

Wash & Cook Quinoa:

Wash quinoa well under cold water in a fine strainer, gently rubbing the seeds together with your hands to remove any remaining residue. Once the pot of water is boiling, add the quinoa. Cook 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Stir in the juice of lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Set aside.

Toast Pine Nuts:

While the quinoa cooks, heat a large, dry nonstick pan on medium until hot. Add the pine nuts and toast, stirring occasionally, 3 to 4 minutes, or until golden brown and fragrant. Transfer to a small bowl and set aside. Wipe out the pan.

Cook Cauliflower:

In the same pan used to toast the pine nuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned. Transfer to a plate and set aside. Wipe out the pan.

Braise Salmon:

Season the salmon with salt and pepper on both sides. In the same pan used to cook the cauliflower, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; cook, stirring frequently, 1 to 2 minutes, or until golden brown. Add the kale, toasted pine nuts, capers, currants, ras el hanout, cooked cauliflower and 1 cup of water; season with salt and pepper. Create 2 wells in the vegetables and nestle a salmon fillet into each well; tightly cover the pan with foil.

You Plate It:

Cook salmon 7 to 9 minutes, or until the fish is cooked to your desired degree of doneness. Remove from heat. Divide the quinoa and vegetable mixture between dishes. Top each with a piece of salmon. Garnish each plate with the quick-preserved lemon and a spoonful of its juices. Enjoy!