Ingredients

serves 4

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1 red onion, chopped

　　1/2 teaspoon 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 to 4 radishes, thinly sliced

　　1 lemon

　　4 skinless salmon fillets

　　1 tablespoon Old Bay seafood seasoning

　　1 tablespoon butter

　　1 1/4 cups couscous

　　1/4 cup chopped fresh dill

　　1/4 seedless cucumber, cut into 1/4-inch dice

　　

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.

　　Rachael Ray's Look + Cook