Crispy Coconut Kale with Salmon

serves 4

Ingredients

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 TBS coconut aminos (or tamari)

1 TBS sriracha

1 bunch of kale, ribs removed, and sliced into strips

1 cup unsweetened coconut flakes

1-1 1/2 lb salmon, sliced into fillets

For sweet potatoes (optional)

3 sweet potatoes, cubed

1 tsp paprika

1 TBS coconut oil, melted

Preparation

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 possible heat, cover, and cook 15 minutes. Remove from heat and let stand for 10 minutes, or until ready to sere (it will stay warm for up to an hour).

2. While the rice is cooking, heat oven to 400 degrees. In a lidded jar, add melted coconut oil, sesame oil, coconut aminos, and sriracha. Place a lid on the jar and shake vigorously until emulsified.

3. If you’re making the sweet potatoes:  Place sweet potaotes on a baking sheet. Drizzle with 1 TBS of melted cocount oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.

4. Place kale and coconut flakes on baking sheet. Drizzle with about 2/3 of the dressing. Toss until well- coated. Drizzle salmon with 1-2 TBS of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time (if you’re making them) or until cooked through, being careful not to let the kale burn. Remove from oven. Serve over fluffed rice with an extra drizzle of dressing.

Recipe by Ashley Couse for goop.com