Seared Pork Chops & Tzatziki with Mushrooms, Kale & Shishito

• portions: 2 servings
• temps total: 40 minutes

Ingrédients

2 Skin-On Salmon Fillets

1 bunch Kale

4 oz Mushrooms

2 cloves Garlic

½ cup Tzatziki (Cucumber-Yogurt Sauce)

3 oz Shishito Peppers

1½ Tbsps Golden Raisins

1 Shallot

1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)

Instructions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Cut the mushrooms into bite-sized pieces. Peel the shallot; thinly slice into rounds, separating the layers. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the mushroom pieces and pepper pieces.

2 Roast the vegetables Line a sheet pan with foil. To the bowl of mushroom and pepper pieces, add 2 teaspoons of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to the sheet pan; arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the sliced shallot to the sheet pan. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

3 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the kale & finish the vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

5 Serve your dish Serve the cooked fish with the finished vegetables. Top the fish with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Cut the mushrooms into bite-sized pieces. Peel the shallot; thinly slice into rounds, separating the layers. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the mushroom pieces and pepper pieces.

2 Roast the vegetables Line a sheet pan with foil. To the bowl of mushroom and pepper pieces, add 2 teaspoons of olive oil; season with salt, pepper, and half the dukkah. Toss to coat. Transfer to the sheet pan; arrange in an even layer. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the sliced shallot to the sheet pan. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

3 Cook the fish Pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm. *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the kale & finish the vegetables In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the raisins and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Add the roasted vegetables; stir to combine. Taste, then season with salt and pepper if desired.

5 Serve your dish Serve the cooked fish with the finished vegetables. Top the fish with the tzatziki. Garnish with a pinch of the remaining dukkah (you will have extra). Enjoy!

Nutrition

• Calories: 600