By 
Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
Jump to recipeUse 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
- 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.
- 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.
- 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.
- 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.
- Step 5Serve salmon with kale, brown rice, and lemon.
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