Prep 10 mins
Cook 15 mins
Salmon is one of the few fishies I like, so I need lots of recipes so it isn't the same old thing.
- 3 tablespoons olive oil
- 1 red onion, chopped
- 1⁄2 lb kale, stemmed and chopped (about 1 bunch)
- 1⁄2 teaspoon crushed red pepper flakes
- salt & freshly ground black pepper
- nutmeg, freshly grated
- 2 1⁄4 cups chicken stock
- 4 radishes, sliced thin
- 1 lemon, juiced
- 2 lbs salmon fillets, cut into 4 equal pieces
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon butter
- 1 1⁄4 cups couscous
- 1⁄4 cup fresh dill, chopped
- 1⁄4 English cucumber, cut into 1/4 inch dice
- In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
- Add chicken stock, cover, reduce heat, and simmer 10 minutes.
- Uncover and stir in radish and half the lemon juice.
- Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
- Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
- In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
- Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
- Serve salmon on top of kale with couscous on the side; top salmon with cucumber.
Even though there was a significant mistake in the directions at the time I made this, this is still what I consider to be not only extremely healthy fare, but also restaurant-quality. I also love that this satisfies everything I could want at dinner: protein, carbs, vegetable. The error: at the time I made this, the ingredients' list called for 2 1/4 cups water; it should read "2 1/4 cups water, divided"; use only 1 cup with the kale; the remaining 1 1/2 cups is used in the couscous cooking process. Made for my PAC Fall 2009 co-host!