Crispy Kale With Roasted Salmon & Coconut Rice

Step 1: 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)

Step 2: 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.

Step 3: 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.

You will be using the remaining dressing as a drizzle over the finished dish. DO NOT contaminate the dressing with anything that has touched the raw salmon!

Step 4: 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!

Step 5: 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.

What I Love About This Dish: great for entertaining. You can prep the dressed kale in the pan in advance. 25 minutes before dinner - start the rice in a rice cooker and preheat the oven. 18 minutes before dinner - place salmon on kale and dress. Place tray in oven. Everything should be done at the same time. Would go great with some roasted crookneck squash or sweet potatoes.