Salmon Rice Bowls with Coconut Broth

epicurious.com

Susan Burris

subheading: For the Salmon:

3 Tbsp. virgin coconut oil

½ cup panko (Japanese breadcrumbs)

½ tsp. freshly ground black pepper

½ tsp. smoked paprika

¼ tsp. cayenne pepper

1 ¼ tsp. kosher salt, divided

4 (4 to 6-oz.) salmon fillets

2 Tbsp. mayonnaise

subheading: For the Broth, Beans and Greens, and Assembly:

1 (14.5-oz.) can coconut milk

2 Tbsp. finely grated ginger (from one 3" piece)

1 tsp. sugar

1 ½ tsp. kosher salt, divided

1 Tbsp. fresh lime juice

2 Tbsp. virgin coconut oil

1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed

1 bunch curly kale, stems removed, torn into small pieces

4 cups steamed rice

Lime wedges (for serving)

Directions at epicurious.com

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