Salmon Fillets with Dill Couscous and Spicy Kale
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 red onion, chopped
- 1 bunch kale, stemmed and chopped (about 1/2 pound)
- 1/2 teaspoon crushed red pepper
- Salt and pepper
- Freshly grated nutmeg
- 2 1/4 cups chicken stock
- 4 radishes, thinly sliced
- Juice of 1 lemon
- 4 skinless salmon fillets
- 1 tablespoon Old Bay seasoning
- 1 tablespoon butter
- 1 1/4 cups couscous
- 1/4 cup chopped fresh dill
- 1/4 English cucumber, cut into 1/4-inch cubes
Description
Rachael Ray Magazine
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