About the Dish

3/4 cup Jasmine Rice
1 Edward & Sons Low Sodium Veggie Bouillon Cube
2 packets Honey
1 tablespoon Sesame Oil
1 tablespoon Rice Vinegar
1 packet Tamari
1 packet Sriracha
12 ounces Wild Alaskan Sockeye Salmon
4 ounces Mixed Mushrooms
3 ounces Kale
Per Serving
Calories 630
Total Fat 19 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 730 mg
Total Carbohydrates 68 g
Dietary Fiber 3 g
Sugar 10 g
Protein 47 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Malty IPA

AT Ale is the beer Second Self brewed as a tribute to their home of Atlanta, Georgia, an unfiltered malty beer brewed for when you want to drink beer. The malty sweetness of AT Ale will complement the sweet and spicy glaze of the hearty salmon while bitterness will play nice with the jasmine rice. If you can't find Second Self AT Ale we suggest looking for a maltier IPA.

Second Self AT Ale, Atlanta, Georgia

Riesling - Mosel, Germany

Rieslings from the old world traditionally have powerful floral notes of acacia and gardenia that complement jasmine rice. The sensation of heat from the chili glaze is ironed out by the slight sweetness of the wine.

J.J. Prum Kabinett Riesling, Mosel Germany


• Heat oven to 450° F. • Place a small saucepan over high heat. Add rice, 1 1/2 cups water and bouillon cube. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Discard any tough mushroom stems. Roughly chop tender stems and caps. • Remove kale stems, and finely chop. Cut or tear leaves into bite-size pieces.
In a small bowl, combine honey, sesame oil, vinegar, tamari and sriracha.
• Line a baking sheet with foil. Coat with 1/2 teaspoon olive oil. • Place salmon on prepared foil. Top with half of sesame-chili mixture. Roast in oven 5 minutes. • Top salmon with remaining sesame-chili mixture. Roast until salmon is just opaque throughout, 2-3 minutes.
While salmon roasts, place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add mushrooms and kale stems. Season with 1/4 teaspoon kosher salt. Cook, stirring occasionally, until mushrooms give off moisture, about 5 minutes.
Add kale leaves. Cook, stirring, until kale is wilted, about 2 minutes. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Fluff rice with a fork. Divide between 2 plates. • Top rice with salmon and any pan juices. • Serve with mushroom-kale mixture, and enjoy!