January 05, 2018
Main Dish, Fish, Salmon,
Rice, Vegetables, Kale, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Romantic Dinner, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Spicy more
Add toRecipe Book
Add toShopping List
"A company worthy dish! And so quick and easy to prepare! The prep for the salmon & kale takes place while the rice is cooking, so I didn't include cooking time for the rice. To make things even easier, I use packaged kale that is already washed and mostly trimmed - making sure to remove the remaining small ribs that slip through processing. For the crispiest kale, use the type that has the "frilly" edges. The original recipe, from Food52, included a cup of unsweetened shredded coconut tossed with the kale, but I never put it in, thinking it would be overkill. For a slightly different taste profile, add a teaspoon of grated fresh ginger to the dressing."
Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour). This rice works very well in a rice cooker, too, but unplug the rice when done (don't leave on "warm", or it will brown on the bottom)
While the rice is cooking, heat oven to 400° F. Line a large baking pan with parchment. In a glass measuring cup, melt the coconut oil for 10 seconds in the microwave. Add sesame oil, soy sauce, and Sriracha. Whisk until emulsified.
Place kale in a large bowl and drizzle with about 1/2 of the dressing. Toss with your hands until well coated. Spread the kale evenly on the baking pan. Arrange the salmon fillets over the kale, leaving room between pieces. Drizzle salmon with 2 tablespoons of the dressing.
Place tray in the oven and bake for 15 minutes, or until cooked through, being careful not to let the kale burn or overcook the salmon. It really should be done in 15 minutes!
Serve immediately to keep the kale from wilting. Use a very large spatula (or perhaps two smaller ones) to get under the kale and salmon to serve. You want to have the salmon sitting over a nest of crispy kale. Serve the coconut rice on the side. Serve the leftover dressing to drizzle over the finished dish.
Kick start your day with one of these delicious fruit smoothies.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
It's that time of year again to take advantage of great weather and to smoke your...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Every potato pancake recipe I know of has one simple ingredient. Yup......
Can I share a secret? It is a bit embarrassing, but with every good embarrassing...