Salmon Provençal with Saffron Rice and Lemon Kale

This recipe from Karmê Chöling Head Chef Jason Taylor is a staff and guest favorite. We hope you enjoy!

Ingredients

salmon filet
pesto
1 red onion
6 heirloom tomatoes
4 garlic cloves
4 oz. fresh basil
2 oz. fresh tarragon
1 c extra virgin olive oil
salt & pepper (optional red pepper flakes instead of black pepper)
2 c basmati rice
3 c water
pinch of saffron
kale
1 spoonful tahini
splash lemon juice

Directions

1. Salmon: Place one side of the salmon filet (skin down) on a 9×13 or sheet pan. Season with salt & pepper and smear pesto lightly over the top. Place in a 400° oven and roast for 10-12 minutes, or until how you like it cooked.
2. Tomato salsa: Dice heirloom tomatoes. Add red onion, garlic cloves, chopped basil and tarragon, 1/2 cup extra virgin olive oil, and salt & pepper to taste. Spoon onto the fish after it’s baked.
3. Saffron rice: Combine rice, water, saffron, salt to taste in foil. Wrap foil around tightly & put in 400° oven for 30 minutes. Let rest 10 minutes then fluff with a fork.
4. Lemon kale: Remove ribs from kale & saute until tender. Add 1 spoonful of tahini & a splash of lemon juice. Salt to taste.