Salmon and Sriracha Kale on Rice



Could we be any trendier adding sriracha to kale? Hardly. However, those who are skeptical of the vogue might have their opinions changed with this. I found this recipe on the Food52 blog; they had a competition to come up with the best kale dish, and I will say this is a winner. And due to our over-abundance of kale at the moment (this plant DOES NOT DIE! It’s still growing strong now after being planted in September!), I’m picking out those kale dishes and going to town with trying them.

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1 c jasmine white rice, uncooked
1 c coconut milk
1 c water
1/2 t Kosher salt
1/4 c coconut oil, melted
2 T soy sauce
1 T sriracha
1 bunch kale, ribs removed and sliced in strips
1 lb salmon


Rinse the rice with cold water and then drain. Add the rice to a sauce pan with the water, salt, and coconut milk. Bring to a boil, and then reduce to a simmer and cook for 15 minutes. Remove from heat and let stand, still covered, until ready to serve.

While the rice is cooking, heat the oven to 400 degrees. In a lidded jar, add the melted coconut oil, soy sauce, and sriracha. Shake vigorously. Place the kale and salmon on a baking sheet, and drizzle the mixture over everything. Massage the kale to make sure you get the leaves covered. Cook for about 15 minutes, or until the kale become crispy (careful to not let the kale burn.) Place the kale and salmon on the rice, and and extra drizzle of the sauce.

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