Salmon Fillets with Dill Couscous & Spicy Kale

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   Serve the salmon on a bed of spicy kale and couscous. Garnish the dill couscous with the chopped cucumber.