Miso and Soy Salmon with Sticky Rice and Crispy Kale

This is a very tasty dinner dish. I loved the crunch of the kale with the soft rice and salmon.

Miso and Soy Salmon with Sticky Rice and Crispy Kale
(from The Guardian)
(Serves 4)

4 salmon fillets
400g sushi rice
2 tbsp rice vinegar
salt
1 tbsp sugar
200g kale
1 tbsp oil

For the marinade
4 tbsp soy sauce
1 tsp sugar
1 tbsp sesame oil
½ tbsp coconut oil
1 tbsp sesame seeds
2 tbsp red miso
1 tsp chilli flakes

 Heat the oven to 200C.

In a shallow bowl, whisk together all the marinade ingredients until well combined, then lay in the fish fillets, turn to coat all over, and refrigerate for at least 30 mins.

Put the rice into a pan with 600ml water and the rice vinegar, season with sea salt and a pinch of sugar, cover and bring to a boil. Immediately turn down the heat to its lowest setting and leave the rice to steam for 15 mins. Turn off the heat, and keep somewhere warm, still covered.

While the rice is cooking, remove the kale stems and finely shred the leaves. Spread the kale out on one or two baking sheets and spray with cooking spray to coat. Sprinkle on the sugar and a pinch of salt, and bake for seven to eight mins, until dark green and crisp, stirring halfway through, so they cook evenly. Watch the kale like a hawk towards the end, so it doesn’t catch and burn.

Put the salmon on an oven tray and roast for 12-15 mins, basting with more marinade halfway through.

Divide the rice between four bowls, then top each serving with a fillet of salmon, any leftover marinade juices from the tray and the kale. Serve with soy sauce, more vinegar and some chilli oil.