Sweet and Spicy Salmon

Marinade:

• 2 garlic cloves, sliced thin
• 1 1/2 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tbsp tamari (or soy sauce)
• 2 tbsp honey
• 1/2 tbsp avocado oil
• 2 salmon fillet, skin-on, center cut (about 6 ozs. per fillet)

For the sheet pan:

• 8 leaves lacinato kale (1 small bunch)
• 1 bunch green onions
• 1/2 tbsp avocado oil
• salt and pepper, to taste
• 1 serrano pepper, sliced thin
• 2 tbsp chopped peanuts (roasted and salted)
• sesame seeds (for garnish, optional)

1. Make the marinade: whisk together the garlic, lime juice, rice vinegar, tamari, honey and avocado oil in a small bowl and transfer half of the marinade to a ziploc bag. Season the salmon with a pinch of salt and then place in ziploc bag. Refrigerate for 20 to 30 minutes. Reserve the leftover marinade for later.
2. Preheat broiler.
3. On a large rimmed baking sheet, layer the kale leaves and green onions evenly, so they are well spaced out (use two baking sheets if needed). Drizzle both with avocado oil and season with salt. Transfer to the oven and broil for three minutes.
4. Remove the baking sheet and take the kale off and set aside (it should be somewhat crispy and browned).
5. Place the salmon on top of the green onion and drizzle half of the leftover marinade on top. Broil for six minutes.
6. Remove the baking sheet and drizzle the remaining marinade over the salmon and top with serrano pepper. Place back in the oven and broil for two minutes, until charred and the salmon is cooked through to medium-rare at the thickest part, about two minutes more.
7. Top with roasted peanuts and sesame seeds. Serve and enjoy!