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Salmon skin side down recipe for rice

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Salmon skin side down recipe for rice

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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