Monday, November 4, 2013

Broiled Teriyaki Salmon with Kale Fried Rice

I've been on a kale binge this week. Maybe my body is trying to counter-act the Halloween chocolate. I gave up on kale in my smoothies- do you have to sharpen blender blades or something? Mine isn't pureeing the kale any more. Chugging a drink rife with hearty leaves that have done battle with the blender and won is not pleasant first thing in the morning, believe me. So what to do with this giant bunch of kale? Kale salad. Kale fried rice. And maybe some kale chips if you please.

Raw kale + roasted sunflower seeds + dried cranberries + chopped apples + balsamic vinaigrette = addictive kale salad.

Parker enjoys all these things, aside from the kale, separately. But mix them together and call it a salad and it's a no go. I don't get kids. This must be how men feel their whole lives about women. Just can't figure them out.

The recipe for the fried rice is from Gwyneth Paltrow's first cookbook. Still one of my favorite cookbooks. The rice is dead simple. You don't need a recipe, really, but I'll provide you my modified recipe anyway of course. Paltrow calls for the kale to be cut small, "the smaller you cut the kale the more it becomes about the rice." I decided to chop it to oblivion in the food processor. Parker likes to help press the button. And then, being three, he asked me to wash the food processor so he could chop up his cars. Whaaa?

Serves 4
Adapted from Gwyneth Paltrow's My Father's Daughter 
Cook your rice the day before you plan to make this. Just let it bubble way on the back of the stove while you make whatever else you are having for dinner that day. Drain and stash it in the fridge until ready to use. Cooked rice can also be frozen flat in freezer bags for quick thawing.
  • Teriyaki Salmon recipe
  • 1/2 lb kale, stems discarded
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 cups cold cooked brown rice (I used a brown and wild rice blend)
  • 1 cup peas, thawed if from frozen
  • 2 green onions, chopped small
  • 1 tbsp Ponzu-soy sauce or soy sauce
  • 2 tsp sesame oil
Chop kale finely in a food processor (or go nuts with a knife). Heat a large non-stick skillet over medium-high heat with the vegetable oil. Add kale and saute until crisp and bright green with a few browned pieces, stirring frequently, about 4 minutes. Add garlic and saute 30 seconds. Add rice and stir to combine everything. Spread rice into a flat layer and fry a few minutes, stir and spread it out again. Repeat, stirring every few minutes, until rice is crisped and smells nutty. Add green onion and peas, stir to combine. Turn off heat, add Ponzu or soy and sesame oil, stir to combine.

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