Food is such a wonderful thing: we love it, we hate it, we eat too much of it, we can’t get enough of it. Our views on food also change with the seasons throughout the year; everyone has a different method to their food madness. I’m all about balance. I like to eat and drink, and I don’t want to give any of that up. So to keep my body feeling good and fueled, I take my favorite dishes and put a healthier spin on them.
Healthy dishes can be simple and still taste good. By combining key proteins with fresh ingredients, you can feel good about what you’re eating and actually enjoy it. OH AND A FLAVORFUL SAUCE HELPS TOO!
Soy, Maple Glazed Salmon and Kale Bowls
- 1/3 cup gluten free soy sauce
- 4 cloves crushed garlic
- 1/2 of one lime juiced
- 2 tablespoons maple syrup
- 2 tablespoons rice wine vinegar
- 2 pieces of salmon (about 6 ounces each)
- 3 cups of kale
- 4 cloves crushed garlic
- 1 tablespoon ghee
- 3 cups brown or white rice cooked
- 1 teaspoon black sesame seeds
The key to a delicious salmon is the marinade. Most store bought marinades contain gluten and wheat, so always make sure to grab one that is labeled gluten free. A few of my favorite gluten free store bought marinades include Tessemae’s, Annie’s, and San J International.
One way to control the ingredients and guarantee a gluten free marinade is to make your own. Depending on what you’re marinating, you want a little acid, sweetness, hotness and/or spice. The second key to a good marinade is letting your protein marinate for at least 4-5 hours or even overnight. Of course, life is crazy, so who really has time during the week to let their dinner marinate for that long! No worries – let it marinate as long as you can and put a little marinade aside separately to pour over your protein once it’s done cooking.
Salmon, kale and rice – lets get started!
Whisk the marinade together for the salmon: GF soy sauce, crushed garlic, half a lime juiced, maple syrup and rice wine vinegar. Put about 1/4 cup of the marinade aside for later and pour the rest over the two pieces of salmon in a closed container or ziploc bag. In a perfect world, the salmon will marinate for about 4-5 hours, but do it for as long as you have time for.
Next, make your favorite rice – white rice, brown rice or even quinoa. Put aside.
First drop one tablespoon of ghee into your cast icon skillet. If you don’t have ghee, you can use olive oil or coconut oil. If you don’t have a cast icon skillet, you can use a regular sauté pan. Once your pan is at medium heat, use tongs to place your salmon pieces in the skillet. The marinade might splatter so adjust your heat if needed. The salmon cooks very fast: about 4 minutes on each side. Tip: size of the salmon may affect cooking time.
While the salmon is cooking, get three cups of kale and 4 cloves of crush garlic sautéing in a pan on medium to high heat. It might look like a lot, but those three cups of kale will cook down.
Use tongs to toss the kale in the pan which will take just about 3-4 minutes to cook. Once it’s slightly wilted, turn off the heat.
Assemble your salmon bowls – rice, kale, and salmon.
Optional: sprinkle a few black sesame seeds and drizzle your leftover marinade on top.
Taste all of your hard work as it comes together in one healthy bite.
All of the photos were taken by the lovely Sarah Landry of Sarah Jayne Photography.