Japanese-Inspired Salmon with Kale Rice ✨⁠

Air-Fried Japanese-Inspired Salmon with Kale Rice ✨⁠ ⁠ I have been making this recipe for years and it ALWAYS hits the spot. ⁠ ⁠ It’s not only delicious, quick and easy to prepare but it’s so nourishing... omega-3 rich salmon, hearty brown rice and sautéed greens. Yum! ⁠ ⁠ Ingredients:⁠ - 2 salmon fillets⁠ - 1 tbsp extra virgin olive oil⁠ - 1 leek, sliced⁠ - 2 garlic cloves, sliced⁠ - 4 stalks kale, stems removed & leaves roughly torn⁠ - 250g (8.8oz) pack microwave rice⁠ - 1 spring onion, chopped, to serve⁠ ⁠ For the marinade:⁠ - ¼ cup tamari⁠ - 1 tbsp sesame oil⁠ - ½ tbsp Dijon mustard⁠ - 2 tbsp sesame seed⁠ - 1 tbsp honey⁠ - 1 tsp finely grated ginger, optional⁠ ⁠ Method:⁠ To make the marinade, combine all of the ingredients in a bowl and whisk until smooth.⁠ ⁠ If using the air-fryer, place the salmon in the basket with a piece of baking paper underneath. Pour half of the marinade over the top of the salmon. Air-fry for 8-10 minutes at 180C or until cooked to your liking. Alternatively, cook the salmon in a non-stick fry pan.⁠ ⁠ Whilst the salmon is cooking, heat a fry-pan over a medium high heat. Heat the extra virgin olive oil and then add the sliced garlic to the pan. Fry for 1-2 minutes before adding in the sliced leek. Sauté for 3 minutes until softened. Add the torn kale and stir to combine. Then add a splash of water to the pan; this helps to steam and soften the kale. Once the kale has wilted add the microwave rice. Cook whilst stirring for 3-4 minutes.⁠ ⁠ Divide the kale rice between two serving bowls. Place the cooked salmon on top. Drizzle the remaining marinade over the top and garnish with chopped spring onion.⁠ ⁠‧⁠ ‧⁠ ‧⁠ ‧⁠

Great

% Daily Values based on a 2,000 calorie diet