Use the soy-Dijon-honey sauce in this grilled salmon recipe on chicken, steak, or even as a quick marinade for vegetables.
Yields: 4 servings
- 1 c. brown rice (you can make cauliflower rice to up the veggies in this dish)
- kosher salt
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 1/4 lb. salmon (whole pieces or fillets)
- 3 tbsp. extra-virgin olive oil, divided
- 1 red onion, finely chopped
- Freshly ground black pepper
- 2 tsp. minced garlic
- 2 bunches Kale, ribs removed & chopped
- 3 lemons, (2 wedged & 1 juiced and zested)
- In a small saucepan with a tight-fitting lid, combine rice, 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. (You can marinate overnight or cook immediately)
- Place the seasoned salmon skin side down in the pan. Lower heat to medium and cook almost entirely on the one side (if the salmon is thick cover the pan with a lid to trap the heat in). When the salmon is almost done on the first side (about 5 minutes) flip it and cook for another minute. Remove the salmon from the pan and set aside on a platter or plate with juices.
- In the same pan, heat 1 more tablespoon of the olive oil over medium-high heat. Add half of the onion and cook until it becomes golden brown, about 2 minutes.
- Stir in the kale and cook until softened and slightly wilted, about 2 minutes. Fold in lemon segments, lemon zest, remaining raw onion, garlic and season with salt, pepper and lemon juice. Cook, stirring, until warmed through, about 30 seconds.
- Serve salmon with kale, brown rice, and lemon.