Salmon with creamy kale and coconut sweet potatoes
- 2 sweet potatoes
- 4 cups kale
- 1 ½ tbsp honey
- 1 tbsp chili powder
- 2 tsp dijon mustard
- 2 cups canned coconut milk
- 1 ½ tbsp coconut oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
Thinly slice sweet potato into 1/4-inch rounds. Coarsely chop kale leaves, removing the tough center stems.
In a small bowl, combine honey, 2 tsp chili powder, mustard and salt and pepper to taste. Mix well.
Place a skillet over medium heat and pour in coconut milk. Add sweet potato, kale and remaining 2 tsp chili powder, plus salt and pepper to taste. Cover and simmer until sweet potato is soft, 10 to 15 minutes.
Melt coconut oil in a separate skillet over medium-high heat. Place salmon in the skillet (skin-side up if skin is on) and cook until browned, about 5 minutes. Flip salmon using a spatula and brush with honey mixture. Cook 3 minutes more.
Serve salmon on top of kale and sweet potatoes. Season with salt and pepper to taste.