Salmon Fillets With Dill Couscous And Spicy Kale Recipes

DILL-SPICED SALMON

Steps:

• In a small bowl, whisk together the dill, chile powder, coriander, cumin, along with a generous pinch of kosher salt and freshly ground black pepper.
• Transfer half of the spice mixture to a medium bowl and stir in the mustard to make a paste.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until toasted, 1 to 2 minutes. Stir the toasted garlic butter into the paste.
• Season the salmon fillets with salt and the dry spice blend on both sides.
• Wipe out the large skillet. Melt 1 tablespoon butter in the olive oil in the large skillet over medium-high heat.
• When the oil shimmers, add the salmon fillets, skin-side down. Add 1 tablespoon butter and about half of the lemon wedges. Cook, continuously spooning the pan liquid over the fillets, until the skin is crispy, about 4 minutes. You'll see the color changing as the salmon cooks from the bottom.
• Flip the salmon, add 1 tablespoon butter, spread the paste on the skin with a rubber spatula and cook, continuously spooning the pan liquid over the fillets, until cooked through, 2 to 3 minutes. Squeeze the remaining half of the lemon wedges over the fillets. Transfer the fillets to a plate and spoon over the sauce. Garnish with fresh dill and serve with lemon wedges. Let the salmon rest for a few minutes before serving if desired.

SALMON FILLETS WITH DILL COUSCOUS & SPICY KALE

Steps:

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

SALMON FILLETS WITH DILL COUSCOUS AND SPICY KALE

Steps:

• In a large skillet, heat 2 tablespoons oil over medium high heat and cook onion for 4 minutes; add kale, crushed red pepper flakes, season with salt and pepper, and a few pinches of freshly grated nutmeg.
• Add chicken stock, cover, reduce heat, and simmer 10 minutes.
• Uncover and stir in radish and half the lemon juice.
• Meanwhile, in another skillet, heat remaining tablespoon of oil over medium high heat.
• Season salmon with Old Bay Seasoning and cook in second skillet, turning once, until cooked through, about 5 minutes; sprinkle with half the lemon juice.
• In a medium saucepan, combine 1 1/4 cup chicken stock, butter, 1/2 teaspoon salt, cover and bring to a boil.
• Stir in couscous and dill, remove from heat, cover and let stand 5 minutes; fluff with fork.
• Serve salmon on top of kale with couscous on the side; top salmon with cucumber.