1.5 # Verlasso Salmon, skinned and cut into 4 portions 6oz each 1 cup short grain brown rice
½ pound small tender kale leaves or 1 bunch any large kale such as curly or lacinato, trimmed and washed
For the marinade:
½ cup tamari soy sauce
2 Tablespoons toasted sesame oil 6 Tablespoons vegetable oil
½ cup rice vinegar
½ cup brown sugar
¾ teaspoon ginger root, minced
¾ teaspoon garlic, minced
For the Tamari Glaze:
½ cup Mirin
½ cup tamari soy sauce
½ cup sugar
Garnish:
Lightly toasted sesame seeds
Make the Marinade:
Whisk or shake together all ingredients in a nonreactive jar or container.
Marinate the salmon:
Place salmon portions in a nonreactive container just large enough to hold them, and coat generously with marinade, turning to make sure all sides are in contact with marinade.
Refrigerate overnight or as long as 3 days (the “bronzing” effect will be more pronounced with each day salmon is allowed to marinate). You will have unused marinade left over; it makes a delicious dressing for salads or cooked vegetables.
Make the tamari glaze:
Combine all ingredients in a saucepan large enough to allow the glaze to bubble up - and it will, a lot! Bring to a boil and reduce heat to medium. Allow to simmer until the glaze has a syrupy consistency. Cool.
To assemble:
Cook rice according to package directions.
While rice is cooking, preheat oven to 500F (traditional oven) or 475F (convection). Remove salmon portions from marinade and place on oiled baking sheet. Roast salmon to desired level of doneness; 9-10 minutes for medium.
While salmon is roasting, saute kale. Heat a large saute pan or skillet over high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add kale and a pinch of salt & pepper.
Saute, stirring, until wilted. Larger, tougher kale leaves may need to cook longer with a splash of water or vegetable stock to help steam the leaves.
When salmon is done, remove from oven and plate with the brown rice and sauteed kale alongside. Drizzle salmon with tamari glaze, garnish with sesame seeds, and serve.