Tandoori Salmon with Kale

• Canola oil spray
• 1 cup basmati rice
• 1 cup broth (chicken or vegetable)
• 1 cup stemmed and shredded kale (see page 30)
• 1/2 to 3/4 pound salmon fillet
• 1 lemon, halved
• Sea salt and freshly ground black pepper
• 1 cup plain yogurt (regular, low-fat, or nonfat)
• 1 1/2 tablespoons grated fresh ginger
• 4 garlic cloves, crushed
• 1 small chile pepper, stemmed, seeded, and chopped
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 butternut squash, peeled or not and cubed (about 2 cups)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Tip the rice into the pot.
5. Add the broth and 2 tablespoons of water and stir to make an even layer.
6. Press the kale into the pot, mashing down until it fits below the halfway point.
7. Place the salmon on top of the kale.
8. Squeeze the juice from one lemon half and drizzle over the fish.
9. Lightly season with salt and pepper.
10. In a small bowl, mix the yogurt, ginger, garlic, chile pepper, garam masala, and turmeric, then pour the mixture over the salmon.
11. Toss in the butternut squash and lightly season with salt and pepper.
12. Cover and bake for 35 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Slice the other lemon half into wedges for garnish.
14. Serve immediately.
15. Calories: 643
16. Protein: 39g
17. Carbohydrates: 100g
18. Fat: 12g
19. Cholesterol: 80mg
20. Sodium: 585mg
21. Fiber: 4g

canola oil spray, basmati rice, broth, shredded kale, salmon fillet, lemon, salt, regular, ginger, garlic, chile pepper, garam masala, ground turmeric, butternut squash

Taken from www.epicurious.com/recipes/food/views/tandoori-salmon-with-kale-378785 (may not work)