Spiced Salmon with Coconut-Carrot Glaze and Kale Salad

Ingredients:

• 1.5 lbs Salmon fillets

• 2 tbsp Coconut oil

• 1 tsp Ginger (grated)

• 1 tsp Cumin powder

• 1/2 tsp Paprika

• Salt and Black pepper to taste

• Glaze:

  • 1 cup Diced Carrots
  • 1/2 cup Full-fat Coconut milk
  • 2 tbsp Honey
  • 1 tbsp Soy sauce
  • 1/4 tsp Chili flakes (optional)

• Kale Salad:

  • 1 bunch Kale, chopped
  • 1/4 cup Toasted Almonds
  • 1/4 cup Dried cranberries
  • 2 tbsp Lemon juice
  • 1 tbsp Olive oil
  • Salt and Black pepper to taste

Instructions:

1. Prepare the glaze: In a saucepan over medium heat, combine the diced carrots, coconut milk, honey, soy sauce, and chili flakes (if using). Bring to a simmer, then reduce heat and cook until the carrots are tender and the sauce has thickened slightly (about 10-15 minutes). Set aside.
2. Season the salmon: Pat the salmon fillets dry with paper towels and season generously with salt, black pepper, cumin powder, and paprika.
3. Pan-sear the salmon: Heat the coconut oil in a large skillet over medium-high heat. Add the seasoned salmon fillets and cook for 4-5 minutes per side, or until cooked through and flaky.
4. Assemble the salad: In a large bowl, combine the chopped kale, toasted almonds, dried cranberries, lemon juice, olive oil, salt, and black pepper. Toss to coat.
5. Serve: Place a salmon fillet on each plate and top with the warm coconut-carrot glaze. Serve alongside the kale salad.