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Finals Fuel: Sweet and Spicy Grilled Salmon with Crispy Kale and Coconut Rice


Why do seniors usually seem so relaxed at the end of the year? I have more work this semester than any other semester of my college career. I suppose that’s what happens when you pursue a double major and Spanish minor. Anyway, I will be finished with undergraduate classes this Thursday, May 7…. thank God!

Although I’ve been studying like a crazy, grade-obsessed, neurotic person, I still have made time to put healthy meals together. For example, I’ve been throwing random fruits and veggies in the juicer frequently and prepping “overnight oats” for breakfast. Tonight (and tomorrow’s) dinner is this ”Sweet and Spicy Grilled Salmon with Crispy Kale and Coconut Rice.”

sweet and spicy salmon

Sweet and Spicy Salmon
– 1.5 lb salmon
– 1/4 cup coconut aminos or Bragg’s liquid aminos
– 1/4 cup rice vinegar
– 2 TBS raw honey or maple syrup
– 1 tsp sesame oil
– 1/4 tsp garlic powder
– 1 tsp red pepper flakes
– pinch of sea salt

Place the salmon in a dish or in a zip-lock bag. Combine the rest of the ingredients in a small mixing bowl and blend everything together. Pour the marinade over the salmon. Cover, and let the salmon marinate for 6 hours. If you are in a rush, then you may let the salmon marinate for only 1 hour. Next, remove the salmon from the bowl/bag and place it on a hot grill. Pour the remaining marinade on top of the salmon. Grill until slightly charred. I generally prefer my salmon very well done.

I followed this recipe for the kale and rice.

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