Marinated Kale with Teriyaki Salmon and Zucchini

Serves 2
Salmon Prep:
2 6 oz salmon filets
½ cup of low sodium terikyaki sauce

Combine teriyaki sauce and salmon in a zip lock bag. Massage the salmon gently and refrigerate for 25-30 mins.

Toasted Pine Nuts:
½ cup Pine Nuts

In a nonstick skillet over medium heat toast the pine nuts about 4-5 mins or until golden. Remove from heat and set aside.

Kale:
1 lime freshly squeezed
2 tablespoons olive oil
1 jalapeno, seeded and finely chopped
¼ cup chopped cilantro
¼ teaspoon salt
2 cups kale, washed, thick ribs removed and roughly chopped

Mix all ingredients in a bowl and let sit for 1 hour

Salmon:
1 zucchini, washed and evenly sliced
½ a bunch of scallions, washed and chopped
1 tablespoon coconut oil

Remove salmon from marinade and add to a nonstick skillet. Cook for 5 mins or more on low to medium heat on each side. Add zucchini, scallions and coconut oil. Saute for about 4 mins on the same heat setting or until lightly browned. Stir in additional terikyaki sauce and allow to cook an additional 5 mins on low heat.

To plate add kale, salmon, zucchini/scallions mixture, and top with pine nuts.