Salmon is one of my favorite things ever. And kale is one of my least favorite things. I’ve tried really hard to like it, particularly in the ever-popular “kale chip” form, but I just can’t. And it’s SO good for you. So I refused to give up on this bitter green and over the last few weeks, I’ve come up with a few recipes where not only is it tolerable…I actually like it. So if kale has insulted your taste buds in the past, I urge you to give this a try.
The base of this recipe is a mixture of brown basmati rice and green lentils. I’ve wanted to try cooking lentils for a while but for some reason the thought of the overnight soak intimidated me. So I found some pre-soaked ones at Wegman’s and I’ve been eating them basically non-stop ever since.The rice and lentils are coated in a delicious mixture of sesame oil and rice vinegar. I love sesame oil.
The star of this dish though is definitely the coconut kale. Start out by simmering a can of light coconut milk with some dijon mustard and miso. If you’re feeling annoyed about having to buy a strange ingredient like miso for this recipe, I promise that I have a few more recipes coming that use it. And once you taste this sauce, I’m confident you’ll want to make it a few more times
Once it begins to simmer, throw in your kale. It will look like it’s going to overwhelm the pan at first, like the picture below.
But it will begin to wilt down quickly. Continue to stir and cook for about 10 minutes, letting the sauce thicken.
While this coconut kale sauce is cooking, you should cook your salmon. If you’re lucky enough to have access to a grill this time of year, I’m jealous. But I don’t, so I chose to bake it at 400 degrees for about 15 minutes.
To assemble the bowl, place the rice & lentil mixture on the bottom and top with kale and the coconut sauce. The coconut sauce will coat the rice mixture too and make everything incredibly delicious. Top with salmon and you have an unbelievably delicious, healthy and filling meal.
I ate this for about 3 days straight and only stopped because the ingredients ran out. But this coconut kale has definitely become a permanent part of our meal rotation. Enjoy!
- 1 cup of green lentils, uncooked
- 1 cup of brown basmati rice, uncooked
- 1 Tablespoon of sesame oil
- 2 Tablespoons of rice vinegar
- 1 1/2 Teaspoons of sugar
- 7 stems of kale, leaves removed and torn into pieces
- 1 can of lite coconut milk
- 1 Tablespoon of miso
- 1 Teaspoon of dijon mustard
- 10 oz of cooked salmon
- Cook basmati rice and lentils according to instructions and once cooked, combine them in a bowl
- To that bowl, add the sesame oil, rice vinegar and sugar and stir to thoroughly combine. Set aside or store in the refrigerator
- Cook salmon according to your preferences. I baked it at 400 degrees for about 15 minutes or until flaky
- While salmon is cooking, place coconut milk, miso and dijon mustard in a saucepan and whisk together
- Cook over medium high heat until the mixture comes to a simmer and then stir in kale
- Continue to stir and cook while the kale wilts and the mixture thickens. This takes about 10 minutes
- To assemble the bowl, place desired amount of rice and lentil mixture at the bottom of the bowl and top with the coconut and kale sauce. Place cooked salmon over top