This delicious Dijon mustard glaze makes a wonderful change from the usual soy or Teriyaki glazes for the super healthy omega 3 rich salmon.  Kale is the Queen of the Greens as it is one of the most nutrient dense foods on the planet containing powerful antioxidants, proteins, minerals and fiber.

Serves 2 


1 tbsp Dijon mustard

1 tbsp brown or coconut sugar

Salt & Pepper


2 salmon fillets 

950 ml chicken bone broth or chicken stock 

110g orzo

2 tbsp butter

1 tbsp olive oil

Bunch of fresh parsley finely chopped 

Bunch of fresh chives finely chopped 

1 lemon zested 

½ lemon juiced

220g fresh kale

2 garlic cloves sliced 

  1. Preheat the oven to 180 C.
  2. Make the salmon glaze by mixing the Dijon mustard, coconut sugar and salt and pepper together. Smother it all over the 2 salmon fillets.
  3. Meanwhile cook the orzo in the bone broth or stock for 6-8 minutes. Drain and return to the pot.  Toss with the olive oil, butter, parsley, chives and lemon zest.  Cover and keep warm for plating.
  4. Place the salmon in the oven for 4-6 minutes until cooked through.
  5. Heat 1 tbsp olive oil in a large pan. Add the garlic then the Kale and sauté for 3- 5 minutes.  Add the lemon juice and salt and pepper.
  6. Layer the kale, then herbed orzo followed by the salmon fillet on a serving plate. Add lemon wedges.