One of my favourite benefits of nourishing my body with delicious, nutrient-dense wholefoods is the powerful impact food has on my hormones and mood, as well as supporting energy and overall wellbeing.
The JSHealth philosophy is rooted in eating for balance and nourishment. By incorporating diverse, plant-rich foods, quality proteins and healthy fats you nurture the body and mind to thrive.
This recipe is a perfect example! A quick and satisfying mid-week dinner, it combines two of my all-time favourites — marinated salmon and kale fried rice. Enjoy tender, Omega-3-rich salmon fillets in a zingy, sweet soy marinade, served over a fibre-packed fried rice with gut-loving leeks and hormone-supportive kale.
Ready in just 15 minutes, it’s a meal designed to nourish and balance.
Enjoy!
Jess x
Time to cook: 15, Serves: 2
Ingredients:
- 2 salmon fillets
- 1 tbsp extra virgin olive oil
- 1 leek, sliced
- 2 garlic cloves, sliced
- 4 stalks kale, stems removed & leaves roughly torn
- 250g (8.8oz) pack microwave rice
- 1 spring onion, chopped, to serve
For the marinade:
- 3 tbsp tamari
- 1 tbsp sesame oil
- ½ tbsp Dijon mustard
- 2 tbsp sesame seed
- 1 tbsp honey
- 1 tsp finely grated ginger, optional
Method:
To make the marinade, combine all of the ingredients in a bowl and whisk until smooth.
If using the air-fryer, place the salmon in the basket with a piece of baking paper underneath. Pour half of the marinade over the top of the salmon. Air-fry for 8-10 minutes at 180 C or 395F or until cooked to your liking. Alternatively, cook the salmon in a non-stick fry pan.
Whilst the salmon is cooking, heat a fry-pan over a medium high heat. Heat the extra virgin olive oil and then add the sliced garlic to the pan. Fry for 1-2 minutes before adding in the sliced leek. Sauté for 3 minutes until softened. Add the torn kale and stir to combine. Then add a splash of water to the pan; this helps to steam and soften the kale. Once the kale has wilted add the microwave rice. Cook whilst stirring for 3-4 minutes.
Divide the kale rice between two serving bowls. Place the cooked salmon on top. Drizzle the remaining marinade over the top and garnish with chopped spring onion or your favourite chilli oil.
