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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salmon fillets with dill couscous & spicy kale Recipe

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This recipe for Salmon fillets with dill couscous & spicy kale is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp EVOO
1 red onion, chopped
1/2 tsp 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
3-4 radishes, thinly sliced
1 lemon
4 skinless salmon fillets
1 tbsp Old Bay seafood seasoning
1 tbsp butter
1-1/4 cups couscous
1/4 cup chopped fresh dill
1/4 seedless cucumber, cut into 1/4-inch dice
Directions:
Directions:
Heat 2 tbsp of the EVOO in a skillet with a lid over medium to medium high heat. Add the onions to 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 tbsp 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 center, 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's 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Approx 20 minutes

 

 

 

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