- 1 c. brown grain
- kosher salt
- 2 tablespoons of. soy sauce
- 2 tablespoons of. honey
- 1 tablespoons of. Dijon mustard
- 1 tablespoons of. fresh lemon juice
- 1 1/4 lb. salmon (whole pieces or fillets)
- 3 tablespoons of. extra-virgin essential olive oil, divided
- Freshly ground pepper
- 2 cloves garlic clove, thinly sliced
- 2 bunches Tuscan Kale, chopped
- Lemon wedges, for serving
- In a tiny saucepan having a tight-fitting lid, combine grain, 1 cups water, along with a generous pinch of salt. Provide a boil, then reduce heat and simmer, covered,18 minutes. Remove from heat and steam with lid a few minutes more. Fluff having a fork.
- Meanwhile, in a tiny bowl, whisk together soy sauce, honey, mustard, and fresh lemon juice. Place salmon skin-side lower inside a baking dish and drizzle with essential olive oil. Season with pepper and salt and pour over half the sauce.
- Heat a grill pan over high temperature. Grill salmon skin side-up, 4 minutes, then switch and brush with remaining sauce. Grill until cooked through, four to five minutes more.
- Inside a large skillet over medium-high temperature, heat remaining two tablespoons essential olive oil. Prepare garlic clove until aromatic and starting to turn golden, 2 minutes. Add kale and prepare until starting to wilt, 4 minutes. Season with pepper and salt.
- Serve salmon with kale, brown grain, and lemon.
Anna Watson Carl is really a New york city-based private chef, recipe developer, and food author. She writes your blog TheYellowTable.com and it is the writer from the Yellow Table: A Meeting every day Gatherings (Sterling 2015).
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