Kale Salad with Tahini Dressing, Steamed Broccoli, Baked Salmon & Herbed Wild Rice

Kale Salad with Tahini Dressing, Steamed Broccoli, Baked Salmon & Herbed Wild Rice

Serves 4

Pair non-starchy veggies with complex carbohydrates and protein for a balanced, nourishing meal.

Heat oven to 400°F.

 Herbed Wild Rice: Rinse ½ cup wild rice (yields about 2 cups cooked) in a fine mesh sieve. Place rice and 1 ½ cups water or low-sodium vegetable stock in a saucepan over medium-high heat. Cover and bring to a boil. Reduce heat and simmer for 45 minutes. While the rice is cooking, prepare the other components of the dish.

 Steamed Broccoli: Put 1 inch of water into a Dutch oven with a steamer basket. Cover and bring to a boil. Cut 2 heads of broccoli into bite-sized florets. Place broccoli in the steamer basket once the water is boiling. Steam for about 5 minutes until the florets are bright green. Drizzle with 1 Tb olive oil and season with pepper to taste.

Baked Salmon: Cut 1 lb wild salmon into 4 fillets. Arrange fillets skin side down on a lined sheet pan. Squeeze the juice of 1 lemon over the fillets and sprinkle them with ½ tsp dried rosemary, ½ tsp dried thyme and a pinch of salt and pepper. Season with other ingredients like herbs or spices as desired. Cook for about 12 minutes.

Kale Salad: Shred 1 large bunch of curly green kale and mix with ½ cup thinly chopped red cabbage. To make the tahini dressing, mix 2 Tb tahini, 1 Tb olive oil, juice of 1 lemon, 1 Tb red wine vinegar, 1 clove crushed garlic and salt to taste. Massage the dressing into the kale and cabbage.

Once the rice is done, toss with ¼ cup chopped parsley and scallion greens. Serve all components together.