Salmon Rice Bowls With Coconut Ginger Broth
Ingredients
- 3 Tbsp. virgin coconut oil
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 1/4 tsp. kosher salt, divided
- 4 (4–6-oz.) salmon fillets
- 2 Tbsp. mayonnaise
- 1 (14.5-oz.) can coconut milk
- 2 Tbsp. finely grated ginger (from one 3" piece)
- 1 tsp. sugar
- 1 1/2 tsp. kosher salt, divided
- 1 Tbsp. fresh lime juice
- 2 Tbsp. virgin coconut oil
- 1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
- 1 bunch curly kale, stems removed, torn into small pieces
- 4 cups steamed rice
- Lime wedges (for serving)
Organization Tags
Tags easily organize your Recipe Library
Comments