Roasted Coconut Salmon with Sweet Potato & Kale
- Baking sheet
- Aluminum foil
- Large bowl
- Small pot
1½ tsp. warming spice mix (cinnamon, ginger, nutmeg, turmeric, sugar)
¾ cup water
To taste salt & pepper
6-8 oz. wild salmon fillet (6oz)
2 tbsp. unsweetened coconut flakes
2 tbsp. japanese joy dressingShop this recipe
Roast the Sweet Potatoes
• Preheat the oven to 400ºF and line a baking sheet with aluminum foil. Rinse, scrub and slice the sweet potato into ½-inch thick cubes.
• Add the sweet potatoes to a large bowl. Toss with 1 tbsp. olive oil and the Warming Spice Mix until evenly coated.
• Pour the sweet potatoes onto one half of the baking sheet and roast for 25 minutes.
Make the Rice
• In the meantime, rinse the rice in a fine sieve and add it to a small pot with the coconut milk, ¾ cup of water, and a pinch of salt over medium-high heat.
• Bring to boil. Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the liquid is absorbed, about 15 minutes.
Bake the Salmon
• Cut the salmon into 4 equally sized pieces.
• Add the salmon to the same large bowl used earlier for the sweet potato and lightly toss with 1 tbsp. olive oil and the coconut flakes.
• Remove the sweet potato from the oven after the 25 minutes are up and place the salmon on the other side of the baking sheet.
• Return to the oven and bake until the salmon is cooked through and skin flakes easily with a fork, and sweet potato is fork-tender, about 10 more minutes.
Bring It All Together
• Rinse and roughly chop the kale.
• Wash the large bowl and add the kale. Drizzle with 1 tbsp. olive oil and salt and pepper to taste, and lightly massage it with your fingers.
• Evenly divide the rice between two plates or bowls.
• Top with salmon, sweet potato and kale.
• Drizzle with the Japanese Joy Dressing to serve!