Mmmmmm, so easy and sooooo delicious!
Meatless Fridays during Lent should not be boring or dreaded! So during this Lent I'm making an effort to come up with meatless meals that are so engaging that you will look forward to eating this meal any day of the week.
6 ounces fresh salmon
1 Tablespoon each mayo, mustard, panko bread crumbs
1 bunch kale
1 clove of garlic
1/4 cup of chopped dates
3/4 cup rice
1 1/2 cup water, vegetable or chicken stock
1. Preheat the oven to 425F. Slather the salmon with mayo, dijon mustard, and then sprinkle with panko bread crumbs. When the oven is heated, cook the salmon for 10-15 minutes depending on your desired doneness.
2. Saute the rice in a Tablespoon of butter, then add the water or stock. Turn heat to medium high, bring the rice to a boil, cover and turn down to low and let it simmer until all of the water has been absorbed and the rice is tender, about 25 minutes.
3. While the rice is cooking: strip the kale leaves of the stems, discard the stems, and chop the leaves. Saute the kale and diced clove of garlic in olive oil and 1/2 cup of water, until the kale is wilted. Toss in the chopped dates. When the rice is cooked, stir the rice in with the kale and dates.
4. Prepare your rice bowl: Scoop the rice and kale mixture into a bowl. Top with a piece of salmon, or crumble the salmon into large chunks and toss with the rice and kale. Season with a good squeeze of lemon to add brightness.
Perfect for Meatless Fridays during Lent!