Salmon with Lime Rice and Kale

Course Main Course

Cuisine American

Keyword Salmon with Lime Rice and Kale

Cook Time 30

Total Time 30

Servings

Calories 463kcal

Cook brown rice according to package directions. Whisk 2 tablespoons of lime juice with 1 tablespoons honey, 1 teaspoon of dried cilantro (or some fresh cilantro) and a pinch of salt to make the marinade. Pour the marinade over the salmon and let sit while preparing the rice.
Chop about 1/2 pound of kale, 1/4 cup fresh cilantro, and dice 3-4 green onions.
Heat a non-stick skillet over medium heat and spray with non-stick cooking spray. Add the kale, 1 tablespoon of the lime juice and a pinch or two of kosher salt. Cook for about a minute until wilting.
Add the cooked brown rice, cilantro, green onions and remaining tablespoon of lime juice and another pinch of salt. Combine everything well allowing the flavors to merge.
Heat a second skillet over medium-high heat and spray with non-stick cooking spray. Cook the salmon 2-3 minutes a side depending on thickness. (For thick salmon it may take more like 5-6 minutes per side) After the first flip pour any leftover marinade over the fillets.
Serve the salmon over the rice with Normandy Blend Vegetables (carrots, broccoli, cauliflower) on the side.