- 1 salmon fillet (about 225g)
- 1 cup kale
- 1/2 inch ginger root
- 1 spring onion green stalk
- sea salt
- 1 lime
- fresh thyme
- 1 tsp butter
- (optional)1/4 red bell pepper
- (optional) 2-3 small cherry tomatoes
- (optional) 1/2 cup Basmati or wild rice
- (optional) Himalayan salt
- (optional) EVOO
- 2-4 cups water
Preheat the oven at 220C.
Wash the kale and place it in a steamer with 2 cups of water of 40 minutes.
Meanwhile, chop ginger, spring onion stalk and thyme. Halve the lime and cut one of the halves into 2 wedges. In an oven tin or tray, lay the salmon fillet, sprinkle with salt and squeeze the other half of the lime on top of it. Add in chopped herbs, lime wedges, butter and vegetables (if you’re using them). Bake for 15-20 minutes or until ready.
Steamed Rice Method
Basmati. Rinse rice thoroughly and pour it into a small pan with 1 cup of water and a pinch of salt. Cover with a lid and let it soak for 20 minutes. Turn the stove on and bring rice to a boil. As it starts boiling, reduce fire to the lowest and simmer for 4 minutes. Turn off and wait until all water has been absorbed (10-15 minutes).
Wild rice. Soak rice in fresh water for at least 4 hours. Rinse thoroughly, place in a pot with 2 cups of water and salt. Cover with a lid and bring to a boil. Reduce to the lowest and simmer until all water is absorbed and rice has sprouted.
Serve salmon with kale and a cup of steamed rice (if you want). Season kale with 1 tsp EVOO.