Servings |
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- 2 tsp coconut oil
- 2 tblsp fresh ginger minced
- 1 bunch Kale chopped
- 2 tblsp coconut milk
- himalayan sea salt and pepper to taste
Ingredients
Kale
Salmon
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1. Preheat oven to 475° Fahrenheit. Place the salmon in the oven and roast until the salmon is rare inside. Season to taste with Himalayan sea salt and pepper.
2. Heat the coconut oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes.
3. Add the kale, sauté, stirring constantly for 5 minutes.
4. Add the coconut milk and season with Himalayan sea salt and pepper. Bring to a boil. Cover and reduce the heat, and simmer until kale is tender.
5. Put the kale on a plate and place the salmon on top. Add in blueberries on top if desired.
Serving Size = 3 ounces salmon, 2 cups kale and 1 cup blueberries