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People and places can inspire me just as much as the ingredients themselves, and then there is my instinct that does not rely on logic or knowledge. This can also be called our mood, or our cravings. However after spending a magical week celebrating dear friends and their tying of the knot in Zihuatanejo, Mexico it definitely made sense that my body was craving leafy greens. I love Mexican cuisine, fancy, street or fusion. I also love all things cheese related. My dream job would be to create cheese plates all day long. Last night the idea of a quesadilla, taco, nacho or sope was obviously not front of mind. My sweet, food loving boyfriend offered to take me to a nice dinner, but all I wanted to do was snuggle up and enjoy a mellow night-in together. Neither of us were feeling very ambitious to cook, and I was so grateful he had snagged kale and salmon at the Downtown Farmer’s Market. This recipe can be made in one baking dish, which also leaves less dishes and more time to share stories from the past week.

Remove the ribs from the kale and break into bite size pieces. Rinse to clean.

Make the dressing for both the salmon and the kale:

1/3 cup coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons liquid aminos
1 tablespoon siracha

In a jar with a lid add the ingredients and shake until they are emulsified. Place the kale to one side of a baking sheet and drizzle with 2/3 of the mixture and toss. Put the salmon filet on the other side of the pan with the skin side down, pour remaining dressing on the fish. Bake at 400 degrees for 10 minutes and check on the fish, you want it to be cooked through but overcooking can leave your fish dry quickly. I made the lazy version of rice with one of the Seeds of Change organic brown rice and quinoa pouches, 90 seconds in the microwave and done! Our meal tasted decadent, flavorful and my body was left nourished.