I had some leftover cavolo nero and some salmon fillets in the freezer so I decided to make this – enough for 2:
- 2 tsp soy sauce
- Juice of 1/2 lemon
- 1 tsp honey
- 2 tsp finely grated ginger
- 2 salmon fillets
For the rice:
- 100g brown long grain rice
- 1 tbsp oil
- 1 small onion (finely chopped)
- 1 tsp finely grated ginger
- 1 clove of garlic (chopped/crushed)
- 5 leaves of cavolo nero (roughly chopped, with any tough stalks removed)
- 2 tbsp soy sauce
- 2 tsp shaoxing rice wine
- 1 tsp sesame seeds
- A dash of sesame oil
Cook the rice as indicated on the packet.
Meanwhile, mix the soy sauce, lemon juice, honey and ginger, and the coat the salmon fillets, placing them in a dish that can be used under a grill.
Heat the grill and cook the salmon fillets for four minutes on each side, until the salmon is opaque and firm.
To finish the rice, heat the 1 tbsp of oil in a wok, and stir-fry the onion, ginger and garlic. After 1 minute, add the cavolo nero and stir fry for a further 2 minutes. Stir in the rice, together with the soy sauce and rice wine. When thoroughly hot, mix in the sesame seeds and the sesame oil.
Serve immediately, pouring any remaining liquid from grilling, over the salmon.