Coconut Miso Salmon with Wilted Kale

Coconut miso salmon_.jpg

Coconut Miso Salmon with Sautéed Kale

  • 2 Tbs. coconut oil (or olive oil)

  • 1 shallot, diced

  • 3 cloves garlic, minced

  • 1 Tbs. minced fresh ginger

  • 1/4 cup white miso paste

  • Juice and zest of 1 lime plus more for serving

  • 1 - 15 oz. can coconut milk

  • 1/2 bunch of kale, stems removed and thinly sliced

  • 1 lb wild salmon, skin removed and cut into 1” pieces

  • Dash of soy sauce or fish sauce for serving

  • Fresh soft herbs such as cilantro, parsley or basil

In a wok or Dutch oven warm the coconut oil over medium high heat. Add the shallot, garlic, and ginger and cook for 30 seconds. Add the miso paste and cook for another 30 seconds. Add the lime juice and zest, coconut milk, and 1/2 cup water. Stir well then continue cooking until reduced by half. Add the kale and stir until wilted. Top with salmon cover the pot and cook for about 5 to 7 minutes or until salmon is cooked through and flaky.

Serve immediately over rice topped with a dash of either soy sauce or fish sauce and a handful of roughly chopped fresh herbs.

Makes about 4 servings.

Fridge ForagingAmanda FredericksonComment