Crispy Coconut Kale with Roasted Salmon and Coconut Rice

By • January 17, 2014 78 Comments

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Author Notes: Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! It's simple and delicious and makes for some great leftovers (if there is any)!

This recipe was inspired by Heidi Swanson's Kale Salad from one of my favorite cookbooks: Super Natural Every Day.
Ashley Couse | Bloom & Nourish

Food52 Review: It's easy to fall into the same old routines with kale -- we often find ourselves sautéing it with olive oil and garlic night after night, maybe with a pinch of pepper flakes when we need some excitement. So this coconutty kale -- which uses both oil and flakes -- feels like a relief, and a welcome new alternative. The salmon here was perfectly cooked, and the soft, creamy coconut rice served as the perfect backdrop to bring everything together.The Editors

Serves 4

  • 1 cup jasmine rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos (or tamari)
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 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. Bring to a boil and stir. Reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat 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 jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified.
  3. Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
  4. Place kale and coconut flakes on a baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated.
  5. Drizzle salmon with 1 to 2 tablespoons of the remaining dressing. 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.
  6. Remove sweet potatoes, salmon, and kale from oven. Serve over fluffed rice with an extra drizzle of dressing. Devour!

More Great Recipes: Sweet Potatoes|Salmon|Kale|Coconut|Ribs

Topics: Weeknight Cooking

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Comments (78) Questions (2)


2 months ago LizCo77

I have made this twice now, and both times it turned out perfectly. The second time I halved everything except the coconut rice, because it was just for my husband and I, and he loved the coconut rice so much the first time that he was desperate to have leftovers. Thanks for the great recipe!


3 months ago RoboAA

We really like this. Pretty much followed the directions and cooked it an outdoor ceramic cooker instead of baking in the oven. My kale didn't come out "crispy" but it was still delicious. My daughter, who hates kale, couldn't believe we made kale that she actually liked.


3 months ago Andi Du

Did this as the main piece of a 4 course meal, it was absolutely astonishing. The flavors complement each other exceptionally.
The only thing I changed was not to bake the salmon, but to fry it in a spritz of oil skinside down for 5 minutes and searing the other side just for a couple of seconds. When I buy quality salmon I somehow need that little bit of undercooked fish in the middle of the filet.
Absolute favourite!


4 months ago Nat Power

Just used the kale/coconut part of this recipe to include in a salad with brown rice and leftover roast chicken, crushed almonds as a topping. WOW! i just used a little bit of siracha and it was the perfect flavour combo. Crunch kale is the way forward.


6 months ago lynn goodman

I just made this recipe tonight for my husband and 14 year old son. They both loved it and so did I. The flavors are fabulous and the dish simply looks beautiful when plated. This is a super tasty and healthy meal, but elegant enough for guests! Just a quick note... I wasn't sure (after reading the recipe) what the total roasting time of the sweet potato should be, but I assumed 45 minutes. Therefore, I placed my tray of salmon fillets and sliced kale/coconut in the oven after 30 minutes into cooking the sweet potatoes. Instead of an additional 15 minutes it took 20(ish) minutes for my sweet potatoes and salmon, unfortunately that extra 5 minutes caused the kale/coconut to over char... next time I will put the kale/coconut on a separate sheet pan. If possible try to save some marinade to drizzle over the top of the dish when plated. Thanks so much Ashley for sharing this gorgeous recipe:)!


6 months ago Kate Murphy

My husband and I also loved this recipe, however we found as a previous poster commented that our thick piece of salmon should have gone in the oven /before/ we added the kale--the kale wound up too well-done, and the salmon still needed another 10 mins. Also, it would be helpful to have a rough volume or weight guide for the amount of kale to use. We definitely did not have enough--perhaps "one bunch" in Boston in the winter is not the same as the author's bunch?


6 months ago Jennie Chen

I'm sorry to be one of the negative comments, but this just didn't wow me. The fish was bland, even though I marinated it for about 20 minutes. My salmon wasn't even as thick as the one pictured. The kale was surprisingly flavorful but wasn't all crisped up. The sweet potatoes were nothing special. I cooked the rice in a rice cooker with 1/2 cup of water substituted with coconut milk and that turned out nice.


6 months ago Corinn blackwell

Two nights ago I made this with a few variations (i used ras el hanout roasted pork instead of salmon and made a chiptole vinagrette along with the coconut oil dressing). I was originally nervous about how the flavors would blend because they are all so different but man I was so incredibly amazed. By brother almost had a heart attack he was so impressed with the coconut oil dressing (he's not a fan of coconut unless its in a Mounds Bar). I will definitely be making this again!!!! Can't wait to try it with salmon!


7 months ago EmilyC

Made this last night and it's lovely. Easy enough for a weeknight but special enough for company.


7 months ago Kendra Morrison Clouston

How about a wine pairing suggestion??


8 months ago CWA22

Absolutely delicious as is, and we are not typically kale lovers. Note that if your salmon is a bit thick, start it before the kale and then add the kale when 10-15 mins of cooking time are left. Tangy lemon bars make a nice dessert accompaniment.


8 months ago clorinda

Am I suppose bake the salmon on the kale or separately? thank you!


8 months ago Ashley Couse | Bloom & Nourish

You can bake the salmon atop the kale. :)


8 months ago NotTooSweet

Thank you Ashley for this really delicious recipe. My husband and I licked our plates clean last night and look forward to the leftover rice, kale and potatoes. We got three great recipes in one! I'll make that rice any day, that sauce for just about anything and that kale will be in regular rotation. If you are on the fence about making this -- stop waiting. (you may want some extra sauce..... can't have too much of that)


8 months ago NanVantrease

Made this tonight! Just follow recipe! Absolutely amazing flavors! Will be making this again for dinner guests! New favorite! Sauce is the bomb!


9 months ago mariacecilia

Ashley, the photo shows the dish layered (fish atop kale atop rice); when you do your version with the sweet potatoes, do you include them in the stack or plate them alongside the other three? I'm curious how you envision the presentation of the finished dish with all your original components. BTW, I've made this once already and am doing it again this week for's fantastic!


9 months ago Ashley Couse | Bloom & Nourish

Hi Maria! Once it's all cooked, I usually add the potatoes on top of the kale while it's still on the pan and give it a mix, then plate it like it is above (fish, atop kale/coconut/sweet potatoes, atop rice). I hope that helps! Glad you enjoyed it enough to make it again! :)


9 months ago mariacecilia

Thanks, Ashley! Hadn't thought of mixing the potatoes and kale together but will give that a whirl when I make it this week! :)


9 months ago Tashipluto

This was our Thanksgiving dinner!! So good -- I subbed delicata squash for the sweet potato and made a spicy cranberry relish for the sake of tradition. Thanks for the recipe!


9 months ago Ashley Couse | Bloom & Nourish

That's such a good idea! We had salmon for our Christmas dinner last year. I love that you're thinking outside of the box, while including your own twist on a traditional element of Thanksgiving. Enjoy the holidays!


10 months ago Stacy

This one definitely makes the regular rotation in my house. There is just two of us so I halved the rice, salmon, and potatoes. Kept the dressing and kale amounts as written. So right on for late autumn!


10 months ago Douglas Boyce

sooooo coconutty and delish


11 months ago kathy436

Any ideas for a soup starter? I'm serving this at a dinner party. I Love this recipe, but think I'll leave off the sweet potatoes this time.


11 months ago cloudasmoke

Since no sweet potatoes, maybe a squash (eg butternut) soup?


11 months ago cloudasmoke

The salmon I used was skinless