Ingredients:
- 2 garlic cloves, thinly sliced
- 2 tsp olive oil, plus extra for greasing
- 200g uncooked rice
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp sweet chilli sauce
- 1 tbsp lemon juice
- 4 salmon fillets
- Salt and black pepper
- Knob of butter
- 1 large bunch of kale, chopped
- Lemon wedges, for serving
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a baking dish with oil.
- Cook the rice according to the package instructions. Drain well, fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, honey, sweet chilli sauce and lemon juice.
- Pat the salmon dry with kitchen paper and season with salt and pepper. Place the salmon in the prepared baking dish and pour over the soy-honey glaze.
- Cook in the oven for 10-12 minutes or until cooked to your liking, flipping the salmon fillets and basting with the glaze halfway through.
- Meanwhile, heat the olive oil and butter in a large pan over a medium-high heat. Cook the garlic for 1-2 minutes until just beginning to turn golden. Add the kale and cook for 4-5 minutes until wilted. Season with salt and plenty of black pepper.
- Serve the salmon drizzled with its glaze, along with the garlic kale, rice and some lemon wedges for squeezing over.
