Crispy Salmon, Coconut Rice, and Massaged Kale

Ingredients

• Chum salmon

  Fish, raw

  12 oz or 340g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  ¾ cup or 139g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Coconut oil

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Kale

  Raw

  4 cup, chopped or 268g

• Honey

  1 tsp or 7g

• Lemons

  Raw, without peel

  ¼ fruit, small or 15g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. In a small saucepan, combine coconut milk, a pinch of salt, coconut oil, and chopped scallions. Stir well and bring to a boil.
2. Add the rinsed rice to the boiling mixture, stir, reduce heat to low, cover, and cook for 20 minutes. Turn off heat and let steam for an additional 3-5 minutes.
3. Season the salmon with garlic powder, onion powder, paprika, and a pinch of salt and pepper. Rub with a small amount of olive oil.
4. Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down, press for 20 seconds, and cook for 3-4 minutes. Flip and cook for another 3-5 minutes until done.
5. In a bowl, combine chopped kale, honey, olive oil, lemon juice, and a pinch of salt. Massage the kale for 2-3 minutes until tender.

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