“When walking, walk. When eating, eat.” rashaski • Zen Proverb
Crispy Coconut Kale with Roasted Salmon and Coconut Rice
During this Lenten season, non-meat meals for Fridays are in demand. As a teenager, I remember when a terrific fish fry restaurant, that also had takeout, opened in our neighborhood. They used halibut for the fish fry and coated it with a very light batter. The French fries were cut from fresh potatoes, and the coleslaw was made by my friend’s mother. It was so popular that there were long lines of people picking up their dinner on the way home from work.
This recipe is healthier than a fish fry dinner and much more to my liking today. The salmon, that provides healthy Omega 3 fatty acids, is baked. Kale, the ubiquitous vegetable, is baked to crispy perfection, and it is high in antioxidants and vitamins.
However, the most important thing about this dish, is that it is beyond delicious.
This recipe is a unique combination of flavors. Not only is there rice that is cooked in coconut milk, but there are roasted sweet potatoes too.
The kale is baked with coconut flakes and a spicy Sriracha sauce.
The salmon should be cooked just until done in the center. You want it to melt in your mouth.
When all the ingredients are arranged on your plate and topped with the sauce, you won’t be able to keep from devouring your food!!
For a complete list of ingredients and cooking instructions go here to Food52.