The dogs have been awake since 4:30am…(insert annoyed tone of voice here)…bad news, this will be an extra long Monday…good news, I have time to blog! Side note, I really need to look into a doggy daycare close to home so I can wear these pups out a couple days a week.
I follow Kate Hudson on Snapchat and a few nights ago she snapped some coconut rice, sweet potato, kale, salmon concoction that looked so healthy and delicious, I had to search out the recipe. One quick google search and I had found the recipe on Food 52. Let me tell you, I don’t use coconut too often in dinner dishes but the combination of the light flavors of coconut, kale, salmon and sweet potato mixed with paprika and sriracha were an amazing combination!
Crispy Coconut Kale, Roasted Salmon & Coconut Rice
1 cup uncooked white jasmine rice
1 cup coconut milk
1/3 cup coconut oil, melted plus 1 Tbsp for sweet potatoes
1 tsp toasted sesame oil
1 Tbsp Sriracha
1 tsp paprika
2 Tbsp coconut aminos or tamari
4 salmon filets
1 cup unsweetened coconut flakes
1 bunch kale, cut into strips
2 large sweet potatoes, peeled and cut into 1/2″ cubes
1. With an hour until dinner, bring 1 cup of rice to a boil in a medium saucepan with 1 cup coconut milk and 1 cup water. Reduce heat, cover and simmer for 15 minutes.
2. While the rice is cooking, preheat your oven to 400°F. Combine 1/3 cup melted coconut oil, 1 Tbsp Sriracha, 1 tsp sesame oil, and 2 Tbsp coconut aminos in a jar (with a lid) and shake to emulsify.
3. Place to cubed sweet potatoes on a baking sheet, drizzle with 1 Tbsp melted coconut oil and 1 tsp paprika, and toss to combine. Put potatoes in the oven and roast for 30 minutes.
4. When the rice is done, remove it from the heat and keep covered. As the potatoes are roasting, place the kale and 1 cup coconut flakes on a separate baking sheet and drizzle with about two-thirds of the dressing. Add salmon filets topped with 1 to 2 Tbsp of dressing and place in oven with the potatoes for the last 15 minutes. Watch the kale to make sure it doesn’t burn.
5. At the end of the half hour, remove both sheets from the oven. Divide rice among 4 plates, top with sweet potatoes, kale and salmon, and drizzle with remaining dressing.
Original recipe from Food 52
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