Salmon on Brown Rice or Quinoa with Kale
- Cook rice following the packet directions. Set aside and cover to keep warm.
- Heat half the oil in a large, non stick frying pan over medium heat. Add salmon and cook to your liking (3 minutes each side for medium). Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Heat remaining oil in a large frying pan over high heat. Add the kale and cook, tossing for 2 minutes or until kale begins to wilt. Add the rice and ginger and cook, tossing for 2 minutes or until well combined. Add lemon to taste, tossing through to ensure all leaves are coated before taking off the heat.
- Arrange the rice on serving plates. Top with salmon and drizzle with olive oil and a squeeze of fresh lemon. Serve immediately.
Tip: For a crispy skin, rub salmon skin with salt before cooking. Cook the skin side first, pressing down on the fillet to ensure all skin is touching the pan.