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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Peel and chop the squash and start braising in the oven.
2. Chop the ingredients for the Coconut-Kale Salad and toss together.
3. Prepare the Coconut Salmon and roast as the squash is finishing up.
4. Serve the salmon on top of the hot squash with the salad along side or even on top.
Salmon fillets are breaded with unsweetened coconut and baked until the coating is crispy and the salmon is tender. Select Wild Salmon fillets. The salmon is adhered with a thin coat of mayonnaise but an egg wash will work well if you prefer.
There is an almost dry, intriguing texture to this flavorful salad. If you prefer it a bit ‘wetter’ add in more of the orange juice & olive oil, but sample it in its ‘dry’ state first to see what you think.
Chunks of squash are braised lightly in coconut oil and then slowly melt into a coconut milk, ginger and cardamom bath in the oven. The most difficult part of this easy recipe is cutting the squash, which is relatively simple. Butternut peels easily and is therefore our choice for this dish, but other winter squash work well too.
