Whats for dinner?

Bok Chuy, Chili Black Bean broiled Salmon, on a bed of Jasmine Rice, Sprinkled on the side is a Japanese rice seasoning called Noritamago Furikake, which consist of seseme seeds, wheat, dried egg yolk, bonito flakes and seaweed.

Salmon fillet

3 tbsp Sesame oil

2 tbsp soy sauce

5 cloves minced garlic

1 tbsp grated ginger

2 tbsp Lee Kum Lee Chili Black Bean Paste

Heat oven to 350

Create a foil basket add all ingredients fold to close and bake for 25 mins till salmon is done..

1 bunch- Kale

1 tsp-Olive oil

½ tsp- Sesame oil

2 tbsp diced onions

3 cloves garlic

1 tsp – grated ginger

1 tsp or to taste - red pepper flakes

¼ cup c. stock

¼ cup rice wine

To Taste - soy sauce

Clean Kale by removing the stem and then Julianne (thinly slice) the leaves.

Add both oils to pan over medium heat, add onions cook till transparent (abt 2 mins), add garlic cook (do not brown)

Add Kale, toss well to coat with oil, add rice wine cook for 5 mins till liquid is reduced by ½

Add c. stock cook 7 mins till reduced by ½ add grated ginger, and red pepper flakes.

Note- Kale does not cook down like spinach or bok chuy, it remains pretty full, so when you grab that bunch know that, that's the qty you will end up with after cooking

1cup Jasmine rice- follow cooking instructions on the bag ;)

To serve take a look: