From the episode, “It’s Not Rocket Science”

SERVES 4

YOU’LL NEED

FOR THE LIMA BEAN & SWISS CHARD
2 tbsp butter
1 cup Lima Beans
½ cup roasted red peppers
1 red onion, diced
2 cups fresh Swiss chard, stems removed, 1” ribbon cut
2 cups couscous, cooked
Salt and pepper to taste

FOR THE PINEAPPLE SAUCE
2 cups fresh pineapple, diced
2 tbsp brown sugar
1 tbsp cider vinegar
½ cup chicken stock
2 tbsp butter

FOR THE SALMON
4 fresh salmon portions (6 oz each)
4 tbsp grapeseed oil
2 oz jerk sauce, store bought
3 tbsp fresh cilantro, chopped

MAKE IT

LIMA BEAN & SWISS CHARD
1) In large skillet over medium heat, add the butter, lima beans, roasted red peppers, and Swiss chard. Cook for about 3 minutes.
2) Add cooked couscous and gently toss. Continue to cook for about 1 minute or until mixture is hot.
3) Season with salt and pepper to taste.

PINEAPPLE SAUCE
1) In a saucepot over medium low heat, add the pineapple and brown sugar. Allow brown sugar to melt and completely coat pineapple for 2 to 3 minutes
2) Add cider vinegar and chicken stock. Bring mixture to a simmer and allow the pineapple to start to break down.
3) Using a whisk, stir the butter into the sauce and season with salt and pepper to taste.

SALMON
1) Preheat oven to 400 degrees F.
2) Season salmon on both sides with salt and pepper.
3) Add the grapeseed oil to a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear on both sides, cooking for about 2 to 3 minutes on each side.
4) Dress the top of the seared salmon with the jerk sauce and place in the oven to cook for about 4 minutes or until desired doneness is reached.

PLATING
1) Place vegetable-couscous in the middle of the plate. Top with pineapple sauce.
2) Place seared salmon on top of pineapple sauce and vegetable-couscous. Garnish with the chopped fresh cilantro.