Despite tasting like a personal chef prepared dinner, you don't have to slave in the kitchen or have cooking expertise to create the meal. Unfortunately, none of the pictures I have of this delicious dish do it justice. I find it hard to photograph fish well. Unlike some food photographers who cook in order to take gorgeous pictures of food, I cook to feed my family, and we don't like cold fish! So, please forgive the poor picture quality and try this recipe out. Enjoy a different take on a healthy dinner. Anything with an asterisk means notes follow below the recipe.
Crisp Coconut Kale with Roasted Salmon
Adapted from Ashley Couse
1 package Uncle Ben's Ready Rice (Jasmine)*
1/3 cup coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons dark soy sauce*
1 tablespoon garlic chile sauce*
1 bunch lacinato kale, ribs removed and sliced into strips
1 cup unsweetened coconut flakes
1-1 1/2 pound salmon, sliced into 4 fillets
1. Heat oven to 375°F. In a lidded jar, add melted coconut oil, sesame oil, soy sauce, and sriracha. Place a lid on the jar and shake vigorously until emulsified.
2. Place kale and coconut flakes on baking sheet. Drizzle with about 2/3 of the dressing. Toss until well-coated. Bake in oven for 15 minutes or until kale is crisp, being careful not to let it burn. While kale is baking, drizzle salmon with 1 to 2 tablespoons of remaining dressing. Once kale is out of the oven, reduce oven temperature to 250°F. Heat oven-safe frying pan and sear salmon for 1 minute. Place in oven and bake until internal temperature reaches 125°F (medium-rare) or 135°F (medium).
3. While salmon is baking, microwave rice.
4. Plate rice, top with kale, remove salmon from oven, and serve over kale with an extra drizzle of dressing.
*The original recipe calls for you to cook Jasmine rice in coconut milk, water and salt. I am sure this would add a nice additional flavor to the dish. I use a pouch of microwaveable rice for ease. Since the fish and kale are so nicely seasoned, I haven't missed the coconut rice. If you want to keep the easy aspect of this recipe but don't like Jasmine rice, substitute any rice you prefer such as Basmati, brown, or regular white.
*I included dark soy sauce in the recipe because it is easy to find, and you may already have a bottle of it in the refrigerator. However, if you are willing to spend a little bit more to make this recipe, you can substitute with either coconut aminos or tamari. These two options provide different health benefits as well as gluten-free options. If you are interested in a more comprehensive comparison of the three sauces check out this article: renegadehealth.com/blog/2013/09/04/whats-healthiest-soy-sauce-tamari-or-braggs-what-about-coconut-aminos.
*I always have a bottle of garlic chile sauce in my refrigerator. If you don't have this condiment handy, substitute with 1 tablespoon Sriracha sauce.
Crisp Coconut Kale and Roasted Salmon (printable recipe)