Salmon with Tahini Stir-Fry over Basmati Rice

INGREDIENTS:

! large Salmon Filet, ~1.25 - 1.5 pounds

1 bushel of kale

1 8oz package of shiitake mushrooms

1 small head red cabbage

1 cup Matchstick Carrots

1 yellow pepper

1 lime

1/2 cup cilantro

3-4 cloves Garlic (1 tbsp)

Fresh or Minced Ginger (1 tsp)

Pantry accompaniments: Tahini, coconut aminos, salt, pepper, coconut oil

HOW TO:

PREPWORK:

Cook Basmati Rice according to package instructions. I prefer making it in an instapot.

Rinse and pat dry Salmon. Season with salt & pepper and set aside. Note: you can add more seasoning if you want, I just didn’t for this recipe.

Preheat indoor / outdoor grill to medium high heat.

Rinse & pat dry Kale. De-stem (discard the stem). Chop leaves into pieces.

Thinly slice red cabbage.

Chop yellow onion into 1/4 inch strips then half lengthwise.

Medium dice yellow onion.

De-stem Cilantro

ACTION STEPS:

1). In a small bowl combine 2 tbsp tahini and 2 tbsp coconut aminos.

2). Heat wok over medium high heat and melt 1.5 tbsp coconut oil. Add 1 tbsp minced garlic and 1 tsp minced ginger. Cook for 30 seconds, when it gets fragrant.

3). Add carrots and red cabbage to the wok.

4). Lay Salmon flesh down, skin side up on grill or cook surface.

5). Add yellow peppers and mushrooms to the wok and stir. Cook for 2 minutes.

6). Flip Salmon Filet so now it’s skin side down

7). Add Kale to wok. Season with salt and pepper then continue to stir and cook.

8). When kale begins to wilt remove from heat and add Tahini/Aminos sauce. Stir to fully covered. You may want to add more coconut aminos or tahini depending on taste. The veggies are DONE!

9). Remove Salmon from grill, Its DONE!

10) To plate start with 3/4 - 1 cup cooked rice, top with tahini veggie, add slice of cooked salmon and sprinkle whole plate with torn cilantro.