This one goes out to all my fellow sensitive gut gals and pals. It's actually easy to make, and so full of flavor with simple ingredients. Anti inflammatory foods are amazing no matter what stage of your cycle you're in, but are especially beneficial in your ovulatory phase while your body and liver are working extra hard to process excess hormones. If you're following a low fodmap diet, feel free to leave out the shallot and garlic, it will still be delicious!
Ingredients:
Makes about 3 servings
- 2-3 wild caught salmon fillets
- 1 c uncooked white rice OR 3 c cooked white rice
- 2 c chopped dino kale
- 1 small shallot
- 1 clove garlic
- 3/4 c full fat coconut milk
- 1/4 c coconut aminos
- 1/2 tsp rice vinegar
- 2 tbsp honey
- 1 tbsp grated ginger
- 1 tsp turmeric
- 1/4 tsp black pepper
- salt
- olive oil
- dill
- green onion
Directions:
- Make the rice (if not already done). Cook the rice according to your rice cooker, or add 1 c rice and 1 c water to a pot over high heat and bring to a boil. Once boiling, decrease the heat to low, cover, and simmer for 20 minutes.
- Mince, or thinly slice your shallot and garlic and chop the kale. Mix together the coconut aminos, honey, rice vinegar, and grated ginger.
- Heat olive oil on a large pan over medium heat. Then, add the shallot and garlic and sauté for one minute.
- Add the kale, turmeric, black pepper, and sauté for another 2 minutes, or until kale has slightly wilted.
- Turn the heat down to low, add the coconut milk and rice, and mix to combine. Turn off the heat once everything has been combined.
- In a separate pan over medium heat, add olive oil. Once the pan is hot, add your salmon fillets, skin side down (if it has skin).
- Cook for 5 minutes on the skin side, then flip, and cook another 3 minutes before removing from the heat.
- Add the coconut aminos mixture and let thicken for about 5 minutes. You can add in 1/4 tsp cornstarch mixed with 1 tbsp water if you like a thicker glaze. Then, turn off the heat, add the salmon back in, and spoon the glaze over the salmon until the salmon is completely saturated.
- Serve with the rice on the bottom, salmon on top, extra glaze on top if you wish, a little chopped green onion, and dill.
If you love a little bit more crunch, you can add sesame seeds on top of the salmon. This is a recipe I make on repeat when I need something that's nourishing for my gut, that doesn't make me feel bloated or too full, but packs in the nutrients and protein. The rice is fluffy and slightly sweet, so it pairs nicely against crunchy kale and salmon. Enjoyyy 🫶