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Salmon Bowls with Coconut-Ginger Rice

Andria
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Salmon Bowls with Coconut-Ginger Rice

The Coconut-Ginger Rice is super flavorful and creamy from the coconut milk – an excellent bed for the mildly spicy kale and roasted salmon. 

March has arrived, and I am thinking about spring. Also I’m thinking (rolling my eyes) about the detox from Mardi Gras. King cake and vodka-sodas no more.

Salmon Bowls with Coconut-Ginger Rice feel like the perfect foil to all of that, and the perfect entry into spring. The Coconut-Ginger Rice is super flavorful and creamy from the coconut milk – an excellent bed for the mildly spicy kale and roasted salmon. A sprinkle of fresh lime juice adds brightness. This is re-entry food that will ease us back into reality. Delicious but totally clean.

Hoping everyone lived it up the past couple of months. Salmon Bowls with Coconut-Ginger Rice are just a different kind of living it up!

Salmon Bowls with Coconut-Ginger Rice

For the Rice:
1 teaspoon coconut oil
2-inch piece ginger, peeled and minced
1 clove garlic, minced
1 cup brown rice
1 ½ cups water
1 cup full-fat coconut milk, from a 14.5-ounce can
1 stalk lemongrass, outer leaves removed, stalk smashed with the side of a knife
½ teaspoon kosher salt

For the Salmon:
4 5-ounce salmon filets, skin on
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Kale and Assembly:
½ tablespoon olive oil
1 bunch curly kale, stems removed and chopped roughly (I use the pre-washed kale in a bag, which is already chopped)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch red pepper flakes
1 scallion, minced
Lime wedges

In a medium saucepan, melt the coconut oil over medium heat. Add the ginger and garlic and cook for about 1 minute, until it is fragrant but not browned. Add the rice and stir to coat the grains in oil. Add the water, coconut milk, lemongrass, and ½ teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook for about 35 minutes, until the rice absorbs the liquid, then fluff with a fork. 

While the rice cooks, preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment or foil, then arrange the salmon skin side down. Rub with olive oil, and season with 1 teaspoon salt and ½ teaspoon pepper. Roast for 10 minutes (you can broil the salmon for a minute or so at the end if the top still needs browning). 

For the kale, heat the olive oil in a skillet over medium heat. Add the kale, season with ½ teaspoon salt, ¼ teaspoon pepper, and a pinch of red pepper flakes, then cover the pan and cook until the kale wilts, about 4 minutes. 

To serve, divide the rice among 4 bowls. Top with the kale, then the salmon. Sprinkle with minced scallion. Serve with lime wedges.

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