Crispy Coconut Kale with Roasted Salmon and Coconut Rice

Test Kitchen-Approved

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
Prep time: 30 min
Cook time: 30 min


  • 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
In This Recipe


  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:
Salad|American|Kale|Milk/Cream|Paprika|Rice|Salmon|Sesame Oil|Vegetable|Seafood|Coconut|Weeknight Cooking

Reviews (104) Questions (4)

104 Reviews

Lindsay S. September 4, 2018
I made this last mother’s day since it was my choice and wow I loved it so much, just devoured it.
kschurms March 1, 2018
I’ve made this more times than I can count!! It’s fantastic as written, but sometimes I like to change things up by using sesame oil instead of coconut oil, and broccoli instead of kale
cloudasmoke March 1, 2018
I've made this a ton too, and last week I tried it with broccolini! It was great!
Rupa February 16, 2018
I saved this recipe ages ago - finally made it for our Valentine's Day Dinner. It was my first time cooking salmon and it couldn't have been easier or more satisfying. As others mentioned, the sweet potatoes aren't essential, but they make for a nice side.
Richard C. December 7, 2017
Amazing recipe! Cooking Jasmine rice with coconut milk is a game changer! I had to substitute Tamrino with soy sauce which is much saltier so looking forward to cooking this again with the right ingredients. Thank you!!!
Samantha P. June 27, 2017
I made this last night for a few friends and it was a total hit! I ended up sea salting the sweet potato and roasting them for about 45 min until soft. I also added 2 tablespoons of honey to the "dressing" so make it a little sweet and spicy!
COuld use less coconut milk in the rice and less coconut flakes in the kale. I also doubled the kale.
Jennifer N. May 8, 2017
This also works great with butternut squash and Japanese short grain rice. I don't use the aminos, sometimes just a few drops of apple cider vinegar or ponzu sauce. My husband (who doesn't like fish) asks for it weekly out of the nearly 100 recipes in my rotation.
merav March 14, 2017
Made this last night - was a total hit! everyone licked their plates clean! the only thing i did differnetly was thickly slice some red onion to roast with the sweet potato for added sweetness and also add some sea salt on the potatose.
Jes A. January 17, 2017
First try of this tonight. <br />I was confused on the sweet potatoes because I don't see them in the picture and I could go either way on them, you don't really need them, but they are an added bonus. My husband said he liked them and felt they complimented the dish, so I will make them again. I had to bake longer than 30 mins and I only did two sweet potatoes. I forgot to get kale, and had just a bit left and substituted the rest for spinach. Spinach does not krisp, but the sauce was tasty. I really enjoyed this overall. And it's really not too difficult to make. So we are adding it to our rotation and if I host people, this will be an impressive dish.<br />I cooked the salmon to the side of the spinach/kale as I don't like the skin of the fish and I was able to scoop the salmon off the skin and onto my plate.<br />I skipped the coconut aminos and flaked coconut.
Jo L. November 15, 2016
Just finished eating this, and I'm so full and happy. So good!! Will definitely make again!
Marisa B. May 19, 2016
I'm not a kale (or leafy greens in general) person by any stretch of the imagination, but my favorite part of this meal by far was the crispy kale. I ate most of it before I could even combine it with the rice and salmon. I absolutely loved this meal -- it was easy to make (speaking as someone who eats popcorn for dinner most nights) and easy to eat. 10/10 will make again, probably tomorrow.
Dunnkit March 26, 2016
Not sure if I will have the right words to describe my happiness and delight about finding this recipe. At first, I was kinda thinking there was too much coconut, but guess what? I was totally wrong. This was SUCH a delicious recipe and super easy. Three things I did differently which I don't think changed the end result: 1) soaked the cubed sweet potatoes in cold water, drained and repeated a quick soak to get some of the starch out. Then, drained very well to get excess water out, placed in a bowl and rolled the potatoes in a bowl with the melted oil/paprika. 2) Didn't have sesame seed oil, so I used the hazelnut oil I had on hand. 3) Used quinoa (as someone in a previous review suggested) instead of rice. Loved the crunchy kale and flaked coconut, and the coconut quinoa. Whomever created this recipe is a genius! Thank you for sharing it! I bow to you. :)
Lisa February 15, 2016
A pitch perfect recipe that will quickly go to the top of the list of favorites!
Emily F. February 4, 2016
This was perfect! I am a college student and love finding new recipes that are easy, quick and inexpensive. This fit all three! I didn't use the sesame oil because I didn't have it in my pantry and it still tasted delicious. <br />
Emma February 3, 2016
This was so good!! I was particularly amazed by the flavoursome, crispy kale (I'm a bit late to the kale bandwagon). So delicious - I'll be finding ways to incorporate that into other recipes too!
John November 22, 2015
.This récipe I have to make for my christmas dinner, my family love always salmón. And with this exclusive récipe they get even more surprised. Yummy.
Miles November 13, 2015
I substituted quinoa for rice and cooked in a pressure cooker - was great! The kale was super crispy and I added sesame seeds for an extra crunch :)
Margot April 26, 2017
How did you do this in a pressure cooker? Would love to learn as i have an old one that I don't use often enough...
meganvt01 November 6, 2015
This is ridiculously, crazy good. The whole family loved it. Thank you for a new staple in our home.
jelloooojen October 21, 2015
Hey! I was wondering if you covered the salmon when you baked it? or wrapped in foil at all?<br />Thanks!!
Author Comment
Ashley C. October 28, 2015
Hi Jenny, I do not cover the salmon when I bake it. Just place it on top of the kale and bake away! :)
crystelle October 14, 2015
Just made this tonight and it was a huge hit! My mum gave it 10/10 and my husband has asked for it again next week. Thank you for a delicious healthy recipe!
Author Comment
Ashley C. October 28, 2015
I'm so glad you enjoyed it! :)