Cut broccoli crowns into bite-sized pieces. Cut about one inch off bottom end of stem, peel remaining stem and slice. Heat oil in a skillet. Add onion, ginger, garlic, broccoli, red bell pepper and mushrooms. Stir-fry 2 minutes. Add salmon and stir-fry 1 minute. Add Orange Sauce to taste. Heat through. Remove half of stir-fry, mixing it with ½ cup cooked rice. Set aside for Day 4. Serve remaining stir-fry over remaining cooked rice.

To cook rice, rinse well and drain. In a saucepan, place ½ cup rice, 1 cup water and ¼ tsp salt. Stir, cover and bring to a boil. Reduce heat and simmer 15 minutes or until water is absorbed and rice is tender.

Remove center rib from kale and tear leaves into 3-4” pieces. Blot dry with a towel and place in a single layer on a baking sheet. Sprinkle lightly with garlic salt. Bake at 400°F for 8-9 minutes. Optional: Spray kale pieces with olive oil before baking.