Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish.  The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!

Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.

Ingredients:

• 1 cup jasmine rice, uncooked (omit to make paleo)
• 1 can (13.5 oz) coconut milk
• 1/3 cup water
• 1/2 teaspoon sea salt
• 1/3 cup coconut oil, melted
• 1 teaspoon toasted sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon Sriracha
• 3 sweet potatoes, peeled and cubed
• 1 teaspoon paprika
• 1 tablespoon coconut oil, melted
• 1 bunch lacinato kale, ribs removed and sliced into strips
• 1/2 cup unsweetened coconut flakes
• 1 pound salmon

Rinse the rice in cold water and drain. Place in a saucepan with the coconut milk, water, and salt. Bring to a boil and stir. Reduce to the low, cover, and cook for 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve.

While the rice is cooking, preheat your oven to 400 degrees. Combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha, stirring with a whisk until they emulsify.

Add the sweet potatoes to a baking sheet and drizzle with a tablespoon of melted coconut oil; sprinkle with paprika. Toss to coat. Bake for 30 minutes, or until tender.

Add the kale and coconut flakes to a  separate baking sheet. Drizzle with about 2/3 of the dressing and toss until well coated.

Drizzle the salmon with 1 to 2 tablespoons of the remaining dressing (just enough to coat the flesh of the salmon). Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn. (This is no joke. I set off my fire alarms because the kale began to burn well before 15 minutes were up. Be sure to check on the kale periodically!)

Remove the sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing.

So despite probably annoying all of my neighbors with the lovely sound of fire alarms, this dish was absolutely worth it. Wow. The dressing gave the salmon and the kale such a wonderful flavor. And who knew a sprinkle of paprika works so well with sweet potatoes?!

The kale had a wonderful crispy texture and absorbed the dressing, so no leafy flavor here! My oven doesn’t exactly cook evenly, hence my problem with the kale burning. I think next time I will make this on the grill and add an update with instructions when I do.

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Yum

Crispy Coconut Kale with Roasted Salmon, Sweet Potatoes and Coconut Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Ingredients

• 1 cup jasmine rice, uncooked (omit to make paleo)
• 1 can (13.5 oz) coconut milk
• 1/3 cup water
• 1/2 teaspoon sea salt
• 1/3 cup coconut oil, melted
• 1 teaspoon toasted sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon Sriracha
• 3 sweet potatoes, peeled and cubed
• 1 teaspoon paprika
• 1 tablespoon coconut oil, melted
• 1 bunch lacinato kale, ribs removed and sliced into strips
• 1/2 cup unsweetened coconut flakes
• 1 pound salmon

Instructions

1. Rinse the rice in cold water and drain.
2. Place in a saucepan with the coconut milk, water, and salt.
3. Bring to a boil and stir. Reduce to the low, cover, and cook for 15 minutes.
4. Remove from heat and let stand 10 minutes, or until ready to serve.
5. While the rice is cooking, preheat your oven to 400 degrees.
6. Combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha, stirring with a whisk until they emulsify.
7. Add the sweet potatoes to a baking sheet and drizzle with a tablespoon of melted coconut oil; sprinkle with paprika. Toss to coat.
8. Bake for 30 minutes, or until tender.
9. Add the kale and coconut flakes to a separate baking sheet.
10. Drizzle with about ⅔ of the dressing and toss until well coated.
11. Drizzle the salmon with 1 to 2 tablespoons of the remaining dressing (just enough to coat the flesh of the salmon).
12. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato’s baking time, or until cooked through, being careful not to let the kale burn.
13. Remove the sweet potatoes, salmon, and kale from oven.
14. Serve over fluffed rice with an extra drizzle of dressing.

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