quick broiler salmon w coconut rice + crispy kale

I am preparing to attempt to do an elimination diet. This preparation includes making food that I could eat on an elimination diet without yet being on said diet. And if I can rack up enough of these recipes to the point where they feel easy or like something I could make on a whim. I will give it a go. If I can't or I get distracted or busy, well, I am not putting too much pressure on this thing as it's never a bad thing to eat a little better regardless of the reason. 

The hardest part is eating out and while I've been tracking meals, I've realized that I eat out a lot. This salmon is the first thing I made last week when I starting thinking about the ED as a New Year-ish resolution. I used jasmine rice here because I had it which is not ED friendly, but swap for brown this meal is good to go. Plus it's delicious and was easy so ED aside, I think I will add this to the rotation.

salmon steaks (cut in two lengthwise)

2 handfuls kale (de-stemmed + chopped, frozen works too)*

3/4 c jasmine rice

1 can coconut milk

toasted sesame seeds (optional)

olive oil

s + p

for the marinade:

maple syrup*

balsamic vinegar

whole garlic

lemon juice

toasted sesame oil

Whisk marinade ingredients together then cover salmon w it in a shallow baking dish. Turn salmon every 20 minutes until all sides have been soaked.

Make coconut rice. Add one can coconut milk to 3/4 c rice in a small sauce pan. Stir and bring to a boil. Reduce to low and simmer for 45 minutes. Fluff w a fork.

Preheat oven to 350. Line a baking sheet w parchment. Arrange Kale on sheet and drizzle w olive oil, salt and pepper. Roast for 30 minutes and then turn off the oven leaving kale in the oven to keep crisping as it cools down.

Turn on broiler to high. Line a baking sheet with aluminum foil. Remove salmon from marinade shaking off excess. Place salmon skin side down on baking sheet and place in oven about six inches from broiler.  Cook for 4 minutes. Turn salmon on its side. Cook for another four minutes. Turn the salmon once more to the third side. Cook for a final four minutes.

Add rice to a bowl. Top with crispy kale and salmon. Sprinkle toasted sesame seeds on top. Squeeze a lemon over the fish.

*I keep a bag of stemmed and chopped kale in my freezer at all times so that veg prep is not a time factor in any recipe where I want to use kale. 

*some ED's don't allow maple syrup, if so swap for coconut nectar