Salmon Kale Delight

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Salmon Kale Delight
  • 2 Salmon filets
  • Kale – 2 large bunches
  • 2 T. Roasted garlic minced
  • 1 large leek sliced thinly – use white portion only
  • 2-3 T. Coconut Oil
  • 2 T. Tahini
  • 2 T. Braggs Amino Acids
  • 2 T. Pure Maple Syrup
  1. In a bowl mix the Tahini, Braggs and sweetener of choice. Blend to a smooth consistency. Set aside.
  2. Grill, bake or broil Salmon.
  3. In a large wok, heat the coconut oil and add garlic and onion.
  4. Saute until onions become translucent.
  5. Add your torn kale leaves and toss until leaves are cooked to desired tenderness.
  6. Drizzle Tahini Sauce over cooked Kale and toss.
  7. For a nice presentation, place ½ of the Kale on dinner plate and top with cooked Salmon filet. Garnish with chopped chives or capers.
Let’s talk Kale: Some prefer to purchase pre-washed bags of Kale. This certainly saves time, however you’re stuck with those pesky hard, bitter stems. We suggest you buy large deep green Kale stalks in bunches and tear the Kale leaf away from the dense stem into bite sized pieces. Set aside and you are ready to go!


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