Gingered salmon with stir fried kale recipe

Ingredients

• 4 (5½-ounce) salmon steaks, skinned
• 2-inch piece fresh ginger, peeled and finely chopped
• 3 garlic cloves, finely chopped
• 1 red chile, seeded and finely chopped
• 3 tablespoons tamari sauce or soy sauce
• 3 cups broccoli florets
• ⅓ cup water
• 1 tablespoon sunflower oil
• 1 large leek, sliced
• 2 cups thinly shredded kale
• 2 tablespoons Chinese rice wine
• 1 orange juice

1. Preheat the broiler to medium-high and line the bottom of the broiler pan with aluminum foil. Arrange the salmon on the broiler pan and fold up the edges of the foil to make a dish. Sprinkle over half the ginger, half the garlic, and half the chile, then drizzle with 1 tablespoon of tamari sauce. Broil, turning once, for 8–10 minutes, or until browned and the fish flakes easily when pressed with a knife.
2. Meanwhile, put the broccoli and water into a wok or large skillet, cover, and cook over medium-high heat for 3-4 minutes, or until the broccoli is almost tender. Pour off any remaining water.
3. Add the oil to the wok and increase the heat to high. When it is hot, add the leek and kale with the remaining ginger, garlic, and chile and stir-fry for 2-3 minutes, or until the kale has just wilted.
4. Mix in the remaining tamari sauce, the Chinese rice wine, and orange juice and cook for an additional 1 minute. Spoon onto plates, break up a salmon steak over each plate, and serve.