Baked Salmon with Turmeric-spiced Tomato-Squash Bisque and Coconut Rice

I love recipes that combine multiple side dishes together into a more complex main dish. Like this one, where a sweet jasmine rice cooked with coconut milk is topped with a lightly spiced vegetable stew then topped with a simple filet of baked salmon. I had some kale so I added that for extra colour. Or you could omit the rice and swap with a larger serve of kale, quinoa or cauliflower rice for something carb-free.

Serves 3

Ingredients:

1/2 can coconut milk

1 cup jasmine or basmati rice (dry volume)

1/2 can diced tomato

1 onion, diced finely

2 tablespoons coconut oil

2 cups diced butternut or other squash

1/2 tablespoons Turmeric

1 knob fresh ginger (grated)

1 teaspoon salt

4 salmon filets

2 cups kale (chopped and washed)

Directions:

Preheat oven to 375F. Make rice according to package directions but swap 1/2 water for coconut milk. Salt rice as desired.

On a baking tray, salt salmon filets with 1/2 teaspoon and a few cracks black pepper. Bake for 10-12 minutes in preheated oven.

Place chopped onion into another saucepan on medium heat with coconut oil. Cook for a few minutes until translucent. Add diced squash, tomatoes, turmeric, ginger and remaining salt. Add 1/3 cup water to prevent sticking. Cover saucepan and allow to simmer for 15 minutes.

When squash is soft, use a potato masher to mash into a uniform consistency.

Serve bisque over rice, add steamed kale if using and place salmon over top.