Salmon Fillets With Dill Couscous and Spicy Kale

threeovens's Note:

Salmon is one of the few fishies I like, so I need lots of recipes so it isn't the same old thing.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 1 red onion , chopped
• ½ lb kale , stemmed and chopped (about 1 bunch)
• ½ teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• nutmeg , freshly grated
• 2 ¼ 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 ¼ cups couscous
• ¼ cup fresh dill , chopped
• ¼ English cucumber , cut into 1/4 inch dice

Directions:

1. 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.
2. Add chicken stock, cover, reduce heat, and simmer 10 minutes.
3. Uncover and stir in radish and half the lemon juice.
4. Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
5. 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.
6. In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
7. Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
8. Serve salmon on top of kale with couscous on the side; top salmon with cucumber.

Reviews

[mersaydees]

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!