Honey Chipotle Salmon With Collard Greens and Brown Rice
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
- 1/2 cup uncooked sprouted brown rice
- 1 bunch collard greens
- 1 red bell pepper
- 2 tbsp slivered almonds
- 2 tbsp olive oil
- 2 wild-caught salmon fillets
- 1 tsp Kouzini Honey Chipotle seasoning
- Ground pepper to taste
- 1/4 tsp onion powder
- Cilantro Avocado sauce1.5 cups cilantro1/4 cup olive oil1 tbsp apple cider vinegar1 large avocado2 small limes juiced1 tbsp minced garlic1/4 tsp ground pepper1/4 tsp sea salt2 tbsp water
Cook sprouted brown rice according to package while preparing rest of meal.
Wash collard greens then remove stems and chop into 1-inch pieces.
Dice red bell pepper and add to large pan with olive oil to cook for 3-4 min.
Add greens and continue cooking for 20 minutes on med-low heat.
Add ground pepper and onion powder for flavor, then toss in slivered almonds for some added crunch.
Spray baking dish with olive oil, lay Coho salmon skin side down and spray again with oil.
Season with Kouzini Honey Chipotle seasoning (or 1 tsp chipotle seasoning + 1/2 tbsp honey) and bake at 375 degrees F for 12-15 min. Turn oven on broil for the last 1-2 min.
Top with cilantro avocado sauce.