Lemon Buttered Salmon With Zucchini & Garlicky Kale

For the Salmon
1 cup of rice
1/2 of a preserved lemon
1 1/2 pounds skin-on salmon fillet
salt and pepper
6 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch of spring onion, thinly sliced 
2 tablespoons brined capers, drained
1 cup fresh dill, chopped

For the Bowls
1/4 cup olive oil, divided + additional for drizzling
2 small zucchini or summer squash, thinly sliced
3 cloves of garlic, finely chopped
pinch of salt and pepper
pinch of crushed red pepper flakes
1 bunch of kale, torn into bite size pieces
1/2 cup white wine or chicken stock
plain whole milk yogurt for serving

Place the 1 cup of rice in a pot with 1 3/4 cups of water and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to low, cover the pot and simmer until the rice is cooked, about 50 minutes.

Preheat the oven to 325F. Rinse the preserved lemon under cool water to remove excess salt and roughly chop the lemon.

Place the salmon on a rimmed baking sheet and season with salt and pepper.

Heat the butter in a large, heavy bottom skillet over medium-high heat. Cook, swirling occasionally until the butter has started to bubble and brown, 2-3 minutes. Add the olive oil, chopped lemon, and the scallions. Season with salt and pepper and cook, tossing occasionally, until the lemons and scallions have started to brown a bit. About 2-3 more minutes. Add the capers, give the pan another shake and then remove from the heat.

Pour the browned-butter mixture over the salmon (no need to wash the skillet out as you'll be using it to cook the zucchini and kale). Bake the salmon in the preheated oven until just cooked through but still medium-rare, about 12-14 minutes. Remove from the oven and set aside. When cool enough to handle, divide the salmon into quarters.

While the salmon cooks, heat 2 tablespoons of the olive oil in the reserved skillet over medium high heat. Add the sliced zucchini and cook until browned on both sides. About 6-7 minutes total.  Remove the zucchini from the pan to a plate and keep to the side. Add the remaining oil to the pan along with the chopped garlic. Cook the garlic for about 1 minute. Add the salt, pepper and crushed red pepper flakes and give the pan a shake. Toss in the chopped kale and cook for about 1 more minute. Add the wine or broth and bring to a boil. Reduce the heat and simmer until the kale is wilted and bright green and the liquid has evaporated. About 3 minutes.

Divide the rice between bowls and top with the salmon, chopped dill, zucchini, kale, and yogurt. Season everything with salt and pepper and drizzle each bowl with additional oil if desired.

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