1. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Salt
   • 310 ml Water
   • 1 pinch Black Pepper
   • 1/2 bunch Fresh Thyme
   • 2 , smashed Garlic Cloves
2. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 120 g Long Grain Brown Rice
3. Sear Salmon

   Set a pan over high heat for 2 minutes. Add oil & salmon; cook for 4 minutes or until golden brown, seasoning halfway through. Remove from heat.

   • 680 g , diced Wild Atlantic Salmon
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
4. Chop Veggies

   Prepare ingredients.

   • 1 bunch , de-stemmed, chopped Kale
   • 1/2 , sliced Yellow Onion
   • 60 g Dried Apricot
   • 35 g Dry Roasted Unsalted Almonds
5. Cook Kale

   Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.

   • 1 bunch , chopped Kale
   • 60 g Dried Apricot
   • 2 Tbsp Olive Oil
   • 1/2 , sliced Yellow Onion
   • 120 ml , or chicken stock Vegetable Stock
6. Season Kale

   Add ingredients to pan with kale. Stir to combine.

   • 35 g Dry Roasted Unsalted Almonds
   • 1/2 , juiced Lemon
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
7. Combine Salmon and Kale

   Give it a stir. Serve over Brown Rice. Enjoy!

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By Innit Culinary Team