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Coconut Kale With Sesame Crusted Salmon

Half Coconut and Flower on Bamboo MatThis recipe combines several really healthy foods – coconut, salmon, kale, ginger. Even though not every single ingredient here is anti-inflammatory, the majority of them are, so I am including this recipe under the anti-inflammatory recipe section. Ginger is a top anti-inflammatory. This makes a great meal as it includes protein, veggie, and healthy fat. Have this as a complete lunch or have this with a healthy starchy veggie for dinner. If you tolerate white rice, have a small serving of that as a starch. You can also make the salmon without the kale or the kale without the salmon. Match them with other foods if you prefer.

For the kale:

3 tablespoons coconut oil
2 tablespoons minced fresh ginger
1 bunch kale, chopped
1½ cups canned coconut milk
Salt and pepper to taste

1. Heat the oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes.
2. Add the kale, sauté, stirring constantly for 5 minutes.
3. Add the coconut milk and season with salt and pepper. Bring to a boil. Cover and reduce the heat, and simmer until kale is tender.

For the salmon:

6 salmon steaks (about 4 ounces each)
4 tablespoons butter
4 tablespoons coconut oil
4 tablespoons minced ginger
1 cup sesame seeds
Salt and freshly ground pepper, to taste

1. Preheat oven to 475°F.
2. In a small pan melt the butter and oil with the ginger.
3. Brush the butter, oil, and ginger on the pieces of salmon. Roll the salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
4. Place the salmon in the oven and roast until the sesame seeds are brown and the salmon is rare inside, about 3 minutes. Season to taste with salt and pepper.

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