- 4
- 10 mins
- 40 mins
Ingredients
- 1 c. brown rice
- kosher salt
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 1⁄4 lb. salmon (whole pieces or fillets)
- 3 tbsp. extra-virgin olive oil divided
- Freshly ground black pepper
- 2 cloves garlic thinly sliced
- 2 bunches Tuscan Kale chopped
- Lemon wedges for serving
Preparation
Step 1
In a small saucepan with a tight-fitting lid, combine rice, 1½ cups water, and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered,18 minutes. Remove from heat and steam with lid 5 minutes more. Fluff with a fork.
Meanwhile, in a small bowl, whisk together soy sauce, honey, mustard, and lemon juice. Place salmon skin-side down in a baking dish and drizzle with olive oil. Season with salt and pepper and pour over half the sauce.
Heat a grill pan over high heat. Grill salmon skin side-up, 4 minutes, then flip and brush with remaining sauce. Grill until cooked through, 4 to 5 minutes more.
In a large skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Cook garlic until fragrant and beginning to turn golden, 2 minutes. Add kale and cook until beginning to wilt, 4 minutes. Season with salt and pepper.
Serve salmon with kale, brown rice, and lemon.