Salmon Rice Bowl with Kale
This simple one pot meal is a nutrient powerhouse. Salmon contains high quality omega 3 fatty acids and kale is packed with a range of vitamins and minerals including vitamins A, C and K. When buying, look for kale with firm, deeply coloured leaves and hardy stems. This meal is also very portable so it can easily be packed in Tupperware for lunch or dinner on a busy day.
Ingredients:
| Salmon fillet (3.5 oz each) | 4 each | 4 each |
| Fresh ginger, minced | 1 Tbsp | 15 mL |
| Soy sauce | 2 Tbsp | 30 mL |
| Chilli garlic sauce (Samba Oelek) | 1 Tbsp | 15 mL |
| Fish sauce | 2 tsp | 10 mL |
| Sesame oil | 3 Tbsp | 45 mL |
| Brown rice, cooked | 2 cups | 500 mL |
| Kale, shredded | 8 cups | 2 L |
| Garlic, minced | 1 clove | 1 clove |
Directions:
- Place fish in a large Ziploc bag or sealed container.
- Add ginger, 1 Tbsp soy sauce, chili garlic sauce, fish sauce and 2 tsp sesame oil.
- Mix and refrigerate for 30 minutes (or day before/morning of).
- Cook rice according to instructions.
- While the rice is cooking, chop the kale and garlic
- Heat ½ Tbsp sesame oil on low heat. Add the garlic and kale and bring to medium heat until the kale becomes tender and shrinks down by half.
- Remove kale from pan and set aside in a medium bowl, keep warm.
- Using the hot pan from the kale, remove the salmon filets from marinade and pan sear on medium high for 4 minutes per side or until centre is no longer raw.
- When rice is cooked stir in another ½ Tbsp of sesame oil and 1 Tbsp soy sauce.
- Spoon rice into four bowls and top with kale and one salmon filet per bowl.
Makes 4 servings ( 333 g / serving ). 1 serving = 1 salmon filet, 1 cup kale and 1/2 cup rice
