1 c. brown rice
    kosher salt
    2 tbsp. soy sauce
    2 tbsp. honey
    1 tbsp. Dijon mustard
    1 tbsp domestic helper. 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


    In a small saucepan with a tight-fitting lid, combine rice overseas employment agency, 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.
    Meanwhile, 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.
    Heat a grill pan over high heat. Grill salmon skin side-up, 4 minutes,

then flip and brush with remaining sauce what to do in lantau island. Grill until cooked through, 4 to 5

minutes more.
    In 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.
    Serve salmon with kale, brown rice, and lemon.
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