Crispy Coconut Kale with...Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Need a gluten free, dairy free, and pescatarian main course? Crispy Coconut Kale with Roasted Salmon and Coconut Rice could be a tremendous recipe to try. For $4.81 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 903 calories, 33g of protein, and 57g of fat each. If you have jasmine rice, coconut oil, coconut oil, and a few other ingredients on hand, you can make it. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert. 20943 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Food52. Overall, this recipe earns a spectacular spoonacular score of 100%. Coconut Rice Puddings with Crispy Coconut, Slow-Roasted Salmon with Bok Choy and Coconut Rice, and Crispy Kale-and-Tofu Salad with Coconut are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Rinse rice in cold water and drain.

2. 02

   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.

3. 03

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

4. 04

   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.

5. 05

   Place the sweet potatoes on a baking sheet.

6. 06

   Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat.

7. 07

   Bake for 30 minutes or until tender.

8. 08

   Place kale and coconut flakes on a baking sheet.

9. 09

   Drizzle with about 2/3 of the dressing. Toss until well coated.

10. 10

    Drizzle salmon with 1 to 2 tablespoons of the remaining dressing.

11. 11

    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.

12. 12

    Remove sweet potatoes, salmon, and kale from oven.

13. 13

    Serve over fluffed rice with an extra drizzle of dressing. Devour!