Coconut Kale with Sesame Crusted Salmon & lots of Ginger (Late Summer / Early Fall)

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  • For the kale:
  • Coconut oil
  • 1” or so of fresh ginger, minced
  • I bunch of kale, chopped
  • 1 cup of coconut milk
  • Salt and pepper to taste
  • For the salmon:
  • Raw, grass fed butter
  • Coconut oil
  • 2” of fresh ginger, minced
  • Sesame seeds
  • Salt & pepper to taste


For the kale:
Heat the oil over medium heat and sauté the ginger for about 5 minutes. Add the kale and sauté briefly — just a few minutes. Pour the coconut milk over it and season with salt and pepper. Simmer to desired tenderness — usually 5 minutes or less.

For the salmon:
Preheat oven to 450 degrees.

In a small pan, melt the butter and coconut oil and stir in ginger. Dip the salmon in this mixture and then roll in sesame seeds. Season with salt & pepper. Let sit in the fridge for about 5 minutes.

Put the salmon back in the same pan with the oil/butter/ginger and roast to desired doneness, depending on the thickness of the fish.  For me, it’s usually 3 to 4 minutes.


In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices, and seeds can be found here.

Wild for Salmon is where I get all my salmon.  It is a PA family that has a boat in Alaska at Bristol Bay.  They spend their summers there fishing.  You can buy from their website and they ship in dry ice or you can order through a co-op. We have a co-op, they usually do deliveries twice a year at a house in Lemoyne.  The buying club is Wertz’s Wild4Salmon Buying Club.

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