Ginger Salmon with Coconut Greens

 Sweet, spicy, savory - a heavenly triad.



What more could a hungry girl want?

Coconut sweetened greens contrast the gingered spice of the salmon while the deeply savory sesame oil mellows it all out in this refreshing 20-minute meal.  Who knew you could accomplish so much in so little time?



Efficiency is key: first preheat your oven, then prep your salmon right on the sheet and get it cooking, focus on the greens while you wait so they will be perfectly wilted by the time your salmon is ready.  If you need a little carb-boost try adding some cooked quinoa or jasmine rice to the greens.  You'll still be able to pull this dinner off in 20-30 minutes, just make sure you get the starch started on the stove right after you turn your oven on to preheat!

Gingered Salmon with Coconut Greens

Ingredients (2-3 servings)

• 12 oz salmon
• 2-3 t soy sauce
• 2 t ginger, pure powdered
• 1/2 t coriander, pure powdered
• 1/4 t onion, pure powdered
• black pepper or red pepper to taste

For the Greens:

• 1 lg bunch hearty greens like chard or kale, roughly chopped
• 1/4 c lite coconut milk
• 1/2 t fresh ginger, grated
• 1/2 lime, juiced

Garnish

• 2 T unsweetened shredded coconut
• 1 t sesame seeds
• 1-2 t sesame oil
• 1 scallion, sliced

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or aluminum foil.
2. Place your salmon in the center of the sheet and slowly drizzle with soy sauce until the fillet is evenly covered.
3. Sprinkle with the ginger, coriander, onion, and pepper then put in the oven for 15-20 minutes.
4. While you wait, wash, dry, and roughly chop the greens.
5. Heat the coconut milk and ginger in a large skillet then add the greens and cook until just wilted.  Add the lime juice and toss until evenly coated.
6. Plate the greens and sprinkle with coconut, sesame seeds, oil, and fresh scallion.
7. Top with the the salmon and enjoy!