Soy Ginger Salmon

Cook the quinoa: In a saucepan, combine the quinoa, 1 ¾ cups water, and kosher salt and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork.

Prep the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place them in a large bowl with a drizzle of the olive oil and a pinch of salt, then massage with your hands for about 1 minute, until the leaves darken and soften.

Make the sauce: Place the soy sauce, rice vinegar, honey, and grated ginger in a small saucepan and bring to a boil. Reduce the heat so it is continuously bubbling and cook 4 to 5 minutes until it reduces by about 1 half (it will not be thick but this is intentional).

Broil the salmon: Preheat the broiler to high and line a baking sheet with foil. Add the salmon and drizzle with olive oil, arrange the salmon pieces in a single layer on the baking sheet and sprinkle with kosher salt . Broil for 5 to 6 minutes, until browned on top and the salmon reaches an internal temperature of 125°F for medium (or 7 to 10 minutes for fillets; see Notes). Once it’s cooked, pour the sauce over salmon on the sheet and toss until combined.

Assemble the salad: To the bowl with the kale, add the cooked quinoa, 1 tablespoon olive oil, the grated ginger, and the chives. Toss to combine, then season to taste with flaky sea salt.

Serve: Divide the quinoa salad among bowls and top with the broiled salmon. Garnish with chopped pepper or tomatoes and a sprinkle of sesame seeds. Leftovers last up to 2 days refrigerated.