Grilled Salmon with Kale-Arame Sauté
(Serves 4)
Marinade 1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon pure maple syrup
2 tablespoons pineapple juice
2 tablespoons tamari
1 tablespoon minced fresh ginger
2-3 tablespoons chopped fresh cilantro
1/2 teaspoon lemon pepper
1 pound salmon filet
1/2 cup arame
1 bunch kale (about 3/4 pound), stems removed
2-3 tablespoons olive oil
2 tablespoons toasted sesame seeds
1. Whisk together all marinade ingredients in a glass pie dish or large zip-top bag. Add salmon to marinade, skin side down, and refrigerate for at least 30 minutes.
2. Meanwhile, soak arame in pure water for at least 20 minutes. Drain. Roughly chop kale.
3. Heat grill or preheat oven to 350°. Remove salmon from marinade and grill or bake 15-20 minutes, until salmon is barely cooked through and flakes apart with a fork.
4. While salmon is cooking, heat 2-3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add chopped kale and drained arame; stir-fry about 5 minutes. Remove from heat and toss with sesame seeds. Top with cooked salmon.