Soy-Glazed Salmon with Garlicky Kale and Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Use the soy-Dijon-honey sauce in this grilled salmon recipe on chicken, steak, or even as a quick marinade for vegetables.
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
Instructions
In a small saucepan with a tight-fitting lid, combine rice, 1 1/2 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.
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