- Yield: 2
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Salmon over Coconut Kale
After a longish stay in Texas, and a diet rich with meat and fats and all the other good things, I found myself in need of an adjustment to my eating habits when I got home. So I went back to going to the Farmers' Market for fresh produce and cooking healthier meals.
On my last visit, I acquired some delicious fresh kale and did some research on how to best prepare it. Usually I prefer kale as a salad but this time I decided to go a bit more exciting and whip up an exotic side dish for some simply pan seared salmon.
This coconut kale is the result of this and it pairs so well with the fish and some mango chutney. You can make your own chutney or use a store bought. I just happened to have some in my fridge the lend itself to this dish.
Ingredients
- For the Kale
- Kale - 2 bunches
- Coconut Oil - 1 tbsp
- Shallots - 1
- Curry Powder - 1 tsp
- Crushed Red Pepper Flakes - 1/4 tsp
- Lime - 1
- Coconut Milk - 1/2 cup
- Shreded Coconut - 1/4 cup
- Salt, Pepper - to taste
- For the Salmon
- Salmon - 2 fillets
- Salt, Pepper - to taste
- Mango Chutney - 2 - 4 tbsp
- Coconut Oil - 1 tbsp
Instructions
- Take the kale off the stems, rip into small pieces and wash thoroughly
- Massage the kale with 1/2 tsp of salt to help it soften up
- Over medium high heat, cook the shallots until softened, about 5 minutes.
- Stir in red pepper flakes and curry powder and cook until fragrant.
- Add the kale and sauté until it wilts, about 5 more minutes.
- Add the coconut milk, stir, and cover. Reduce heat to low and cook for another 10 minutes.
- Before serving, sprinkle in the shredded coconut and adjust seasoning to taste.
- While the kale cooks, patt the salmon dry, season with salt and pepper, and cook in the coconut oil over medium heat until just medium.
- Serve salmon over kale and spread 1 - 2 tablespoons of mango chutney over the fish.
