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Salmon with Couscous and Kale

Makes: 4  servings
Salmon with Couscous and Kale

Ingredients

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
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

Make couscous::

1. 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
  • cal.(kcal)460,
  • Fat, total(g)22,
  • chol.(mg)86,
  • sat. fat(g)5,
  • carb.(g)31,
  • fiber(g)3,
  • pro.(g)34,
  • sodium(mg)691,
  • Percent Daily Values are based on a 2,000 calorie diet