Chili Soy Salmon with Crispy Rice and Kale
Ingredients
The salmon and rice
-
4
ounces
Salmon Filets
-
2
cups
Jasmine Rice
-
2
tablespoons
Coconut Oil
The sauce
-
6
tablespoons
Low Sodium Soy Sauce
-
2
teaspoons
Chili Garlic Paste
-
1
tablespoon
Rice Wine Vinegar
-
1½
tablespoons
Toasted Sesame Oil
The vegetables
-
1
cup
Kale
-
3
pieces
Scallions
-
to taste
Sesame Seeds
Instructions
- Chop the kale and remove thick stems.
- Mix soy sauce, chili garlic paste, rice wine vinegar, and sesame oil; set aside.
- Season salmon filets with salt and pepper.
- Heat 1 tablespoon of coconut oil in a pan and add the rice, pressing it into an even layer.
- Cover the pan for 4-5 minutes to crisp the bottom of the rice.
- Flip the rice to crisp the other side and then set it aside.
- Add the remaining coconut oil to the pan and cook the salmon until golden on all sides.
- Remove the salmon and add the kale to the pan, cooking until crispy.
- Mix the crispy rice with the kale and scallions, adding half of the soy sauce mixture.
- Drizzle the remaining soy sauce mixture over the salmon and serve on top of the kale and rice.
Nutrition Facts (estimated)
Servings
4
Calories
304
Total fat
4g
Total carbohydrates
36g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
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