Salmon Fillets With Dill Couscous and Spicy Kale

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

1. 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. 2

   Add chicken stock, cover, reduce heat, and simmer 10 minutes.

3. 3

   Uncover and stir in radish and half the lemon juice.

4. 4

   Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.

5. 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. 6

   In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.

7. 7

   Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.

8. 8

   Serve salmon on top of kale with couscous on the side; top salmon with cucumber.