Recipe: Salmon, Brown Rice and Kale

This is my favorite meal. Every Sunday I have a beautiful piece of wild organic fish. These sauces are made with whole ingredients and can be used a hundred different ways. Enjoy!

Salmon

My husband is great on the grill! I place the wild organic salmon in a grill basket with garlic salt and lemon pepper (lots). Grill to your desired internal temperature.

Aioli

1/4 cup Vegennaise (at Whole Foods it is above the yogurt and beside the miso)
1 Tblsp extra virgin olive oil
1 Tblsp lemon juice, freshly squeezed
1 Tblsp raw minced garlic
1 tsp sea salt
1 tsp dijon mustard

Place all ingredients in a small bowl and blend with a fork. This makes enough for 1-2 people. I love my aioli salty and garlic-y so alter those amounts to your taste.

Long Grain Brown Rice w/Bragg's Liquid Aminos

Place 2 cups Long Grain Brown Rice (#6678 at Whole Foods in the bin aisle) and 2 cups distilled water in rice basket of steamer. Steam for one hour. Serve w/Bragg's Liquid Aminos. Apply sauce as you would a soy sauce.

Kale and Onions

Sautes sliced onions (1/3 of a medium onion) in extra virgin olive oil until barely done. Wash, de-stem and coursely chop 4 large leaves of kale. When onions are barely done, place huge pile of kale on top of onions. Pour 1 Tblsp balsamic vinegar over the top. Cover with a loose lid and turn heat on low. The kale will wilt down over the next 5-7 minutes. Serve hot with a dollop of walnut sauce.

Walnut Sauce

In food processor place 1/4 cup raw shelled walnuts, 1 tsp miso, 1 tsp Ume Plum Vinegar and 1/4 cup water. Blend until smooth with bits of walnut.

yummmmmmmmmmmmm!!!!!!!!!!!!!!!!!

Shopping List: Serves 2

• 1 lb wild salmon
• garlic salt
• lemon pepper
• fish grill basket
• Vegenaisse
• extra virgin olive oil
• lemon
• raw minced garlic
• dijon mustard
• 2 cups Long Grain Brown Rice
• Bragg's Liquid Aminos
• 1 bunch green or red Kale
• 1 medium onion
• balsamic vinegar
• rice/vegetable steamer
• 1/4 cup walnuts
• miso
• Ume Plum Vinegar