Roasted Salmon & Coconut Kale
Adapted from Bloom & Nourish
1 cup jasmine rice, uncooked
1 cup coconut milk
1 cup water
1/2 tsp sea salt
1/3 cup coconut oil, melted
1 tsp toasted sesame oil
2 Tbsp coconut aminos (or soy sauce)
1 Tbsp Sriracha sauce
1 bunch Lacinato kale, ribs removed, sliced into strips
1 cup unsweetened coconut flakes
1 to 1.5 lbs salmon, slice to 4 fillets
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.
While the rice is cooking, heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
Place kale and coconut flakes on a baking sheet; drizzle with about 2/3 of the dressing and toss until well coated. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing and place on the kale mixture. Bake for 15 minutes, or until cooked through. Remove salmon and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.
Makes 4 servings
Allergy Warning: Contains fish and soy and other nuts