Honey and soy-glazed salmon with garlic kale and rice
A simple dinner full of those all-important omega 3s from the salmon, and calcium and iron from superfood kale.
Per serving: 546kcals, 18.9g fat (4.8g saturated), 54.2g carbs, 4.6g sugars, 40.3g protein, 1.7g fibre, 0.622g sodium
TOP TIP: For extra flavour, stir some chopped parsley and the juice of half a lemon into the rice.
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Prep: Cook: |
5 minutes 20 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 adults |
| Ingredients |
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| 2 tsp olive oil, plus extra for greasing |
| 200g uncooked rice |
| 2 tbsp soy sauce |
| 1 tbsp honey |
| 2 tbsp sweet chilli sauce |
| 1 tbsp lemon juice |
| 4 salmon fillets |
| Salt and black pepper |
| Knob of butter |
| 2 garlic cloves, thinly sliced |
| 1 large bunch of kale, chopped |
| Lemon wedges, for serving |
directions
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a baking dish with oil.
- Cook the rice according to the package instructions. Drain well, fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, honey, sweet chilli sauce and lemon juice.
- Pat the salmon dry with kitchen paper and season with salt and pepper. Place the salmon in the prepared baking dish and pour over the soy-honey glaze.
- Cook in the oven for 10-12 minutes or until cooked to your liking, flipping the salmon fillets and basting with the glaze halfway through.
- Meanwhile, heat the olive oil and butter in a large pan over a medium-high heat. Cook the garlic for 1-2 minutes until just beginning to turn golden. Add the kale and cook for 4-5 minutes until wilted. Season with salt and plenty of black pepper.
- Serve the salmon drizzled with its glaze, along with the garlic kale, rice and some lemon wedges for squeezing over.
