Crispy Coconut Kale with Roasted Salmon and Coconut Rice

By • January 17, 2014 • 56 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.A&M

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 (56)

Tags: coconut, dinner, kale, rice, salmon

Comments (56) Questions (1)

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20 days 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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20 days ago cloudasmoke

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

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22 days ago cloudasmoke

The salmon I used was skinless

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23 days ago Colleen Martindale

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

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22 days 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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about 1 month 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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3 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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4 months ago Kim

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

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4 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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6 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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6 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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6 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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6 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!

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6 months ago mary anderson

I'm making this tomorrow night for a dinner party, so I'm wondering if the sweet potatoes, kale and coconut can be made ahead or will they lose their crispness?

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6 months ago Ashley Couse | Bloom & Nourish

Hi Mary! I would say you could prep (clean and cut) the sweet potatoes and kale, and mix together the dressing and have it all ready to throw in the oven for tonight. I think it would taste best, especially for a dinner party, if it was served fresh from the oven. Best of luck to you!

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7 months ago Ann Hyland

I made this for the fam this week and I have to tell you it was crazy delicious! I sautéed some carrot and broccoli and threw them in to finish with the sweet potato. This dressing made the entire dish a 12+! I used just regular old TJS shredded coconut and it was awesome! We are big eaters so I sautéed up some shrimp threw on whatever dressing was left and tossed in some more coconut....A...maze...ing! Thank you Ashley, this recipe brightened up an otherwise dull Monday evening dinner:)

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6 months ago Ashley Couse | Bloom & Nourish

Thank you, Ann! That is very kind of you. I'm so happy you enjoyed it (and your additions sound delicious)! :)

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7 months ago abunnybabe

Ashley, I'm making this tonight, I have a question for you. Did you shred your own coconut for the flakes, or were you able to find unsweetened coconut flakes at the store? I'm going to have to shred fresh coconut chunks because all I could find at my local supermarket was the sweetened flakes-think Easter bunny cakes. LOL How will fresh coconut, shredded, work in your recipe? Thanks!

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7 months ago Ashley Couse | Bloom & Nourish

I always use this: Bob's Red Mill Unsweetened Flaked Coconut, 12 oz But, I think fresh shaved/shredded coconut would work wonderfully. Let me know how it goes!

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7 months ago koc

Fantastic! Made as written and everything was delicious-salmon, rice, kale and sweet potatoes! Plus I loved that it was so quick and easy to prepare. Thanks for the great recipe!

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7 months ago Veganosity

I absolutely am obsessed with kale! If you're consistently sautéing it though and want to do something else, think about using it in spreads and stuff! We put ours in this delicious nut pate! http://www.veganosity.com...

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7 months ago carswell

I was looking for something simple to make on the weekend. This sounds good - but I think I may swap out the sweet potatoes for carrots - I don't really need a second starch with the rice.

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7 months ago Ashley Couse | Bloom & Nourish

You wouldn't even need the carrots. It's just as good without the sweet potatoes! The sweet potatoes are delicious, but it's kind of my way of making it go a little further (I love leftovers!).

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7 months ago ashley denae

This looks so tasty! I love salmon any and every way. I think I'll be making this VERY soon.
http://ashleydenaexo.blogspot...

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7 months ago Lani Daniels

Made this with the sweet potatoes, & it was delicious. They do add a nice extra flavor, though I can see it being tasty with just the kale too. I used refined coconut oil as it tolerates a higher cooking temp, up to 360 degrees per the jar. So I set the oven there instead of 400 & just cooked it slightly longer. No smoking problem & the salmon filets came out just right. Really delicious recipe!

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7 months ago Ashley Couse | Bloom & Nourish

I'm so glad you liked it!

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7 months ago Tracie

I made this last night and it was beyond delicious and super easy! I would say that although the sweet potatoes were delicious, if you were to cut them out if would be a much quicker dish to get on the table. I will probably eliminate them in the future, only because of time and there is plenty of food between the rice, kale and salmon! I also love having this great marinade in my toolkit, it was DELICIOUS!

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7 months ago Ashley Couse | Bloom & Nourish

Definitely delicious with just the kale, rice, and salmon. And that marinade is a good one! :)

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7 months ago Paulaob

Went to buy coconut oil today for your recipe. Didn't know there were different kinds. What kind do you use? Refined or unrefined? Seems like the unrefined cannot be used at high heat.

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7 months ago Ashley Couse | Bloom & Nourish

I'm using unrefined at the moment, which has a smoke point of 350F. I don't think it really reaches this smoke point when baking, so I wouldn't be worried. Be aware when buying the refined as to which method they use to refine the oil-look for varieties processed with the least amount of chemicals and aren't partially hydrogenated. Hope that helps!