1 c. brown rice
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
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.