Crispy Coconut Kale with Roasted Salmon and Coconut Rice

By • January 17, 2014 • 70 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!
Jump to Comments (70)

Tags: coconut, dinner, kale, rice, salmon

Comments (70) Questions (2)

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3 days ago EmilyC

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

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6 days ago Kendra Morrison Clouston

How about a wine pairing suggestion??

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14 days 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.

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19 days ago clorinda

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

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19 days ago Ashley Couse | Bloom & Nourish

You can bake the salmon atop the kale. :)

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21 days 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)

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about 1 month 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!

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2 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 guests...it's fantastic!

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2 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! :)

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2 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! :)

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2 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!

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2 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!

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3 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!

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3 months ago Douglas Boyce

sooooo coconutty and delish

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4 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.

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4 months ago cloudasmoke

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

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4 months ago cloudasmoke

The salmon I used was skinless

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4 months ago Colleen Martindale

Did y'all cook the salmon with the skin on or remove it first?

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4 months ago Ashley Couse | Bloom & Nourish

You can cook it with the skin on and remove it after cooking if you don't care to eat it. Hope that helps!

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5 months ago Naomi O'Farrell

Attempted this for the first time last night. In Ireland so used a basic hot chilli sauce and had to settle for soy. But it was marvellous! No smoking oven. Only thing I need to work is getting the ride a little fluffier. This is a real winner!

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7 months ago cloudasmoke

This was super tasty! My boyfriend loved it too. I made half the salmon since it was for 2 but I kept the rest the same, so basically doubled the sauce.

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7 months ago Kim

A beautiful dish! Any suggestions for type of side salad to accompany it?

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7 months ago Ashley Couse | Bloom & Nourish

Hi Kim! I don't usually serve it with a salad because it's pretty much a meal in itself and already contains a large amount of kale. However, if you'd like extra greens or would like to make the dish go further, try this kale salad: http://bloomandnourish.... It's a pretty simple dressing, so it should pair pretty well. Let me know how it goes!

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9 months ago Nancy

oh, and I use just regular old Bakers sweetened shredded coconut. I just sprinkle over the kale because 1 cup seems way too generous

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9 months ago Nancy

I'm obsessed with this! Made it several times already. For those who feel flavors are underwhelming, double the sauce and drizzle heavily once dish is plated. There is something quite comforting & alluring about this dish,unique flavors. I add more siraccha to give a bit more zing and I also drizzle a bit over the sweet potoatos in addition to the coconut oil, and salt. Love it love it!

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9 months ago D.C.

It wasn't bad, but I wouldn't make it again. Flavors sort of underwhelmed me and my guests. I think I prefer serving salmon with sauces or glazes that are sweet. I was expecting more flavor from this, but it was actually sort of bland. I'm sure I could mess with the dressing ingredients, but overall this seemed to be an odd mix.

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10 months ago Julie McGoldrick

This was lovely! Thank you for such a delicious recipe--we just inhaled it. The only change I made was because we didn't have Sriracha. I tried to approximate (ish) it by ingredients I had (Franks hot sauce, rice vinegar, garlic, brown sugar). I will make sure to try it with Sriracha next time!