This recipe came from one of my many favorite food websites, Food 52. When I first tried it, Matt and I loved it so much that we made it continuously for a month straight for dinner! No kidding. The original recipe called for an extra step of adding sweet potatoes, but I felt like it was an overload of carbs to me so I left it out of this one. I found that the coconut rice risotto had better texture and enhanced the flavor combinations. This dish consists of 3 levels of goodness. The bottom base layer; a rich and creamy coconut risotto, is topped with an spicy Asian crunchy kale. The salmon nests on top to insure that each bite is fully represented.
Crispy Coconut Kale with Roasted Salmon and Coconut Rice
Ingredients (Serves 4):
- 1 cup jasmine rice, uncooked
- 1 cup coconut milk
- 1 cup water
- 1/4 teaspoon sea salt
- 1 cup, plus 1 tablespoon coconut oil, melted
- 3 teaspoon toasted sesame oil
- 4 tablespoons coconut aminos (or tamari)
- 3 tablespoon sriracha
- 1 bunch Lacinato kale, ribs removed and sliced into strips
- 1 cup unsweetened coconut flakes
- 1 to 1 1/2 pounds salmon, sliced into 4 fillets
1. Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt and 1 tablespoon of the coconut oil. Cook gently on medium-low heat, stirring frequently to prevent sticking. Once most of the liquid has been evaporated, remove from heat, cover and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).
2. While the rice is cooking, heat oven to 400° F. In a lidded and leak proof jar, combine the remaining melted coconut oil, sesame oil, coconut aminos (or tamari), and Sriracha. Seal the jar and shake vigorously until emulsified.
3. Place kale and coconut flakes on a baking sheet. Spread out evenly. Drizzle with about 2/3 of the dressing. Toss until well coated.
4. Place salmon on a separate baking sheet. Drizzle salmon with 4 or 5 tablespoons of the remaining dressing.
5. Place the salmon and the kale in the oven for 15 minutes or until cooked through. Check the kale after 10 minutes to make sure it does not burn.
5. Remove salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.