date:Jul 08, 2014
2. Cook rice following packet directions. Set aside, covered, to keep warm.
3. Meanwhile, sprinkle each salmon fillet evenly with 2 tbs of the dukkah. Heat half the oil in a large non-stick frying pan over medium heat. Add salmon; cook for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Heat remaining oil in a large frying pan over high heat. Add the kale; cook, tossing for 2 minutes or until kale ju