Generously season salmon with old bay. Heat skillet over medium heat and pan fry salmon until medium, about 3 minutes per side.
Heat olive oil in large stock pot over high heat. Add garlic and crushed red pepper and heat until fragrant, take care not to burn. Add Kale and chicken stock and cover. Cook approximately 5 minutes or until chicken stock is absorbed.
Take kale off heat and add desired amount of vinegar.
Heat olive oil in 2 quart pot over medium heat. Add onions and green pepper and cook until softened. Add cous cous and chicken stock and follow cous cous directions on package.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1226g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 665 (34%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||99 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 16g|
|Cholesterol 352.2mg||108 %|
|Sodium 691.4mg||24 %|
|Potassium 1641.6mg||43 %|
|Total Carbohydrate 189.9g||56 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 177g|
|Protein 121.4g||173 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1953
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!