Honey and soy-glazed salmon with garlic kale and rice

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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.

Prep:
Cook:
5 minutes
20 minutes
Difficulty: Easy
Serves: 4 adults
Ingredients
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

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a baking dish with oil.
  2. Cook the rice according to the package instructions. Drain well, fluff with a fork and set aside.
  3. In a small bowl, whisk together the soy sauce, honey, sweet chilli sauce and lemon juice.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the salmon drizzled with its glaze, along with the garlic kale, rice and some lemon wedges for squeezing over.