Salmon Fillets With Dill Couscous and Spicy Kale
- Reviews 1
Ready In: 25 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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