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ShareSalmon with Couscous and Kale
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Couscous
1 tablespoon olive oil - 2 teaspoons finely chopped garlic
- 2 cups trimmed and coarsely chopped kale
- 1 cup water
- 1/2 teaspoon salt
- 3/4 cup couscous
- 1 tablespoon white wine
- 1 teaspoon butter or margarine
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Salmon
1 1/4 pounds center-cut salmon fillets - 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Lemon wedges, optional
- Steamed green beans, optional
Directions
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 though.
3. Divide couscous among 4 serving plates. Top each with a salmon fillet. Serve with lemon wedges and green beans, if desired. (Nutrition facts are based on per serving without green beans.)
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)460,
- Protein(gm)34,
- Carbohydrate(gm)31,
- Fat, total(gm)22,
- Cholesterol(mg)86,
- Saturated fat(gm)5,
- Dietary Fiber, total(gm)3,
- Sodium(mg)691,
- Percent Daily Values are based on a 2,000 calorie diet
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