You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Follow The Nurse Nutritionist

  • 2 Salmon filets
  • Kale – 2 large bunches
  • 2 T. Roasted garlic minced
  • 1 large leek sliced thinly – use white portion only
  • 2-3 T. Coconut Oil
  • 2 T. Tahini
  • 2 T. Braggs Amino Acids
  • 2 T. Pure Maple Syrup
  1. In a bowl mix the Tahini, Braggs and sweetener of choice. Blend to a smooth consistency. Set aside.
  2. Grill, bake or broil Salmon.
  3. In a large wok, heat the coconut oil and add garlic and onion.
  4. Saute until onions become translucent.
  5. Add your torn kale leaves and toss until leaves are cooked to desired tenderness.
  6. Drizzle Tahini Sauce over cooked Kale and toss.
  7. For a nice presentation, place ½ of the Kale on dinner plate and top with cooked Salmon filet. Garnish with chopped chives or capers.