Salmon Rice Bowls with Coconut-Ginger Broth

Ingredients

• •3 Tbsp virgin coconut oil
• •½ cup panko
• •½ tsp black pepper
• •½ tsp smoked paprika
• •¼ tsp cayenne pepper
• •1¼ tsp kosher salt
• •4 fillets salmon fillets
• •2 Tbsp mayonnaise
• •1 can coconut milk
• •2 Tbsp grated ginger
• •1 tsp sugar
• •1½ tsp kosher salt
• •1 Tbsp lime juice
• •2 Tbsp virgin coconut oil
• •1 can beans
• •1 bunch curly kale
• •4 cups steamed rice
• •1 serving lime wedges

Cooking Instructions

1. 1.

   Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.

   5 min

2. 2.

   Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.

   10 min

3. 3.

   Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.

   5 min

4. 4.

   Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.

   3 min

5. 5.

   Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

   5 min