SALMON FILLETS WITH DILL COUSCOUS & SPICY KALE

Salmon Fillets with Dill Couscous & Spicy Kale image

Yield serves 4

Number Of Ingredients 15

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3 tablespoons EVOO (extra-virgin olive oil)
1 red onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of kale, stemmed and chopped, 1/2 to 2/3 pound
Salt and pepper
Freshly grated nutmeg
2 1/4 cups chicken stock
3 to 4 radishes, thinly sliced
1 lemon
4 skinless salmon fillets
1 tablespoon Old Bay seafood seasoning
1 tablespoon butter
1 1/4 cups couscous
1/4 cup chopped fresh dill
1/4 seedless cucumber, cut into 1/4-inch dice

Steps:

Heat 2 tablespoons of the EVOO in a skillet with a lid over medium to medium-high heat. Add the onions and cook for 3 to 4 minutes. Add the red pepper flakes, wilt in the kale, and season with salt, pepper, and nutmeg. Pour in 1 cup of the stock, cover, and simmer for 10 to 12 minutes. Then uncover, add the radishes, and sprinkle with the juice of 1/2 lemon.
While the kale cooks, heat the remaining tablespoon of EVOO in a skillet over medium-high heat. Season the salmon with Old Bay. Cook for 2 to 3 minutes on each side for pink centers and 2 minutes longer on each side for opaque fish. Douse the fish with the juice of the remaining 1/2 lemon.
While the salmon cooks, bring the remaining 1 1/4 cups of stock and the butter to a boil in a rice or sauce pot with a lid. Once it is boiling, stir in the couscous and dill. Turn off the heat, cover, and let stand for 5 minutes. Fluff with a fork.
Serve the salmon on a bed of spicy kale and couscous. Garnish the dill couscous with the chopped cucumber.