Salmon and Coconut Rice
Author: Ashley Couse
Recipe type: Dinner
(This recipe was featured in Gwyneth Paltrow’s publication, Goop, for Best Dark Leafy Greens)
- 1 cup jasmine rice, uncooked
- 1 cup coconut milk
- 1 cup water
- ½ tsp sea salt
- ⅓ cup coconut oil, melted
- 1 tsp toasted sesame oil
- 2 Tbsp coconut aminos (or tamari)
- 1 Tbsp Sriracha
- 3 sweet potatoes, cubed
- 1 tsp paprika
- 1 Tbsp coconut oil, melted
- 1 bunch lacinato kale, ribs removed & sliced into strips
- 1 cup unsweetened coconut flakes
- 1½lbs Salmon, sliced into 4 fillets
- 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 10 minutes, or until ready to serve (it will stay warm for up to an hour).
- While the rice is cooking, heat oven to 400°F. 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.
- If you’re making the sweet potatoes: Place sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.
- Place kale and coconut flakes on baking sheet. Drizzle with about ⅔ of the dressing. Toss until well-coated. Drizzle salmon with 1 to 2 tablespoons 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.
The sweet potatoes are optional.