|2 servings||calories per servings 630||protein serving 47 g||carbs per serving 68 g||total fat per serving 19 g|
As if the bold flavors in this dish don’t paint enough of a picture themselves, the gorgeous red color of wild-caught sockeye salmon contrasts brilliantly with the verdant wilted greens and yellow-tinted rice. The flaky filet is glazed with a mixture of honey, tamari, sesame oil and sriracha before being oven-roasted, which enhances its rich flavor with every satisfying forkful.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||3 g|
• 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!
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.Learn More...