Monday, 31 March 2014

Coconut Kale & Crispy Salmon

This meal seems like it's been a culinary craze on the internet, and for good reason. Goop's coconut kale & crispy salmon is out of this world good…so flavorful and filling yet not too fattening. Jim and I made the whole recipe recently and had leftovers for another meal, so note that if you're making it for two. It's great paired with a nice chardonnay like Sonoma-Cutrer, but you could also go with a rose or sauvignon blanc. Even though it's an easy weeknight meal, it looks so impressive that you could definitely serve it as a main course at a dinner party with friends. 
Here's what you'll need for four servings:

1 cup white rice (or Jasmine)
1 cup coconut milk, unsweetened
1 cup water
1/2 teaspoon sea salt
1/3 coconut oil, melted (I used vegetable oil and it was fine too)
1 teaspoon toasted sesame oil
2 tablespoons tamari
1 tablespoon sriracha
3/4 bag of pre-chopped kale
1 cup coconut flakes, unsweetened
4 salmon fillets (about 1 1/2 pounds)

Start by rinsing the rice in cold water and drain. Place in a saucepan with coconut milk, water and salt. Bring to a boil and stir. Reduce to a super low heat, cover and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until you're ready to serve. While the rice is cooking, heat over to 400 degrees. In a lidded jar, add melted coconut oil or vegetable oil, sesame oil, tamari and sriracha. Place a lid on the jar and shake well until it's emulsified. 

Place the kale and coconut flakes on a baking sheet. Drizzle with 2/3 of the dressing. Toss until well-coated. Drizzle salmon with the remaining dressing. Bake the salmon and coconut kale mixture for 15-20 minutes, depending on how well you like your salmon done. At this point, I decided to make a 1/2 batch more dressing since it was so yummy and I wanted a little extra to put over the salmon when it was cooked. Remove the salmon when it's done and serve that and the coconut kale over fluffed rice with an extra drizzle of dressing.

Enjoy!



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