Spring Rice with Crispy Dijon Maple Salmon
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves minced
- white part of 2 green onions
- 1 cup rice
- 1.5 cups of broth
- sprinkle of sea salt
- 2 tbsp fresh lemon juice
- 1 small diced zucchini
- 2-3 handfuls of chopped kale
- another minced garlic clove
- 1 cup frozen peas
- chopped green onions
- more salt and pepper as needed
- 1 tbsp Dijon mustard
- maple syrup
- sriracha
- salmon
- olive oil for skillet
Preparation
Add 2 tbsp olive oil to a medium-sized saucepan, heat until hot, then add 2 minced garlic cloves and the white part of 2 green onions; cook for 1 minute.
Add 1 cup rice and toast for 2-3 minutes while stirring.
Add 1.5 cups of broth, a sprinkle of sea salt, and 2 tbsp fresh lemon juice; stir and bring to a boil.
Cover, reduce heat to low, and cook for 15 minutes.
Remove from heat and let sit for 10 minutes.
Meanwhile, sauté 1 small diced zucchini until crispy.
Add the cooked rice, 2-3 handfuls of chopped kale, another minced garlic clove, and 1 cup frozen peas; stir and cook for a couple of minutes until kale wilts slightly.
Remove from heat and stir in chopped green onions and more salt and pepper as needed.
Combine 1 tbsp Dijon mustard, maple syrup, and sriracha to make a sauce.
Pat dry the salmon and rub with the sauce.
Heat a skillet with olive oil, cook salmon skin side up for 4 minutes, then flip and cook for another 4 minutes.
