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  3. Soy-Glazed Salmon with Garlicky Kale and Rice

Soy-Glazed Salmon with Garlicky Kale and Rice

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Nov 6, 2015
Star FillStar FillStar FillHalf StarStar
3.5
2 Ratings
soy glazed grilled salmon with brown rice and sauteed kale
ANNA WATSON CARL
Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
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Use the soy-Dijon-honey sauce in this grilled salmon recipe on chicken, steak, or even as a quick marinade for vegetables.

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Ingredients

  • 1 cup

    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

Directions

    1. Step 1In 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.
    2. Step 2Meanwhile, 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.
    3. Step 3Heat 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.
    4. Step 4In 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.
    5. Step 5Serve salmon with kale, brown rice, and lemon.
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