For the Kale
3 tablespoons of coconut oil
2 tablespoons minced fresh ginger
1 bunch of chopped kale
11/2 cup of coconut milk
Salt and pepper to taste
Heat the oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes.
Add the kale, sauté and stir constantly for 5 minutes.
Add the coconut milk and season with salt and pepper. Wait for it to start boiling. Cover, lower and simmer until the kale is tender.
6 Alaska wild salmon fillets
4 tablespoons of raw butter
4 tablespoons of coconut oil
4 tablespoons of chopped ginger
1 cup of sesame seeds
Salt and freshly ground pepper to taste
Preheat the oven to 475 ° F.
In a small saucepan, melt butter and oil with ginger.
Use the butter, oil and ginger dressing to cover the salmon. Pass the salmon through the sesame seeds until covered. Place the salmon in a pan with oil and refrigerate for about 15 minutes.
Place the salmon in the oven and leave it there until the sesame seeds are brown, about 3 minutes. Season to taste with salt and pepper.