Recipes: Honey-Glazed Salmon and rice kale bowl

I love when magazines has that little section of recipes, i'm always like i'm going to try that but never really do. I found a recipe in my monthly fitness magazine that looks so good i had to try it. It's a Honey-Glazed Salmon and rice kale bowl 6 Bowl Recipes That Will Change the Way You Think About Dinner. I was so impressed on the outcome and how good it was that I'm going to make it again for a bigger crowd of people. I couldn't find some of the things that were needed so i substituted some of the ingredients. (Meal plan for the week)

I didn't use some of the exact ingredients here are a few of the things i substituted them with:

1. Whole black pepper  
2. Feta cheese instead of goat
3. Stone ground mustard instead of the whole-grain
4. dry cooking white wine instead of white wine

The recipes is on the bottom right of the magazine tear.

 Recipes:

• Makes: 4 servings
• Prep: 15 mins
• Start to Finish: 1 hr

Ingredients

• 2 1/4 cups water 
• 1 cup brown rice, rinsed
• 1 large bunch kale, stemmed and chopped 
• 2 tablespoons olive oil 
• 2 tablespoons lemon juice
• 1/4 teaspoon salt plus additional for seasoning 
• 1/4 teaspoon black pepper plus additional for seasoning
• 2 small beets, grated 
• 1/4 cup golden raisins
• 1/4 cup goat cheese, crumbled 
• 4 3 - ounces skinless salmon fillets 
• 1 tablespoon whole-grain mustard
• 2 teaspoons honey
• 1/2 cup white wine

How to prepare:

1. Preheat the oven to 350 degrees . In a medium saucepan, bring water and rice to a boil. Reduce heat, cover and simmer until tender, 40 minutes.
2. Meanwhile, in a large bowl, combine kale, oil, lemon juice, salt and pepper and, using your hands, massage kale to coat. Add beets, golden raisins and goat cheese.
3. In a baking dish, season salmon with salt and pepper. Brush mustard and honey on salmon and pour wine over the fillets. Bake until the fillet centers are just cooked, 10 to 14 minutes.
4. Divide rice among four bowls and top with kale salad and salmon.