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Salmon with Couscous and Kale




Source of Recipe


lhj.com






List of Ingredients



• COUSCOUS:
  
• 1 T olive oil
  
• 2 tsp finely chopped garlic
  
• 2 cups trimmed and coarsely chopped kale
  
• 1 cup water
  
• 1/2 tsp salt
  
• 3/4 cup couscous
  
• 1 T white wine
  
• 1 tsp butter
  
• SALMON:
  
• 1 tsp olive oil
  
• 1 1/4 lb center-cut salmon fillets
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• Lemon wedges, optional
  
• Steamed green beans, optional
  






Instructions



1. Make couscous: Heat oil in a 2-quart saucepan over medium heat; add garlic and cook 30 seconds. Add kale and stir; cover and cook 5 minutes, until kale is almost tender. Add water and salt to kale; bring to a boil. Stir in couscous; remove from heat and let stand 5 minutes. Stir in wine and butter.
   
2. Meanwhile, cut salmon crosswise into 4 equal strips. Heat oil in a large skillet over medium-high heat. Sprinkle fish with salt and pepper; place in skillet skin side down. Cover and cook 6 to 8 minutes, just until cooked through.
   
3. Divide couscous among 4 serving plates. Top each with a salmon fillet. Serve with lemon wedges and green beans, if desired.
   






Final Comments


Makes 4 servings.