HONEY SRIRACHA SALMON & SOFT BOILED EGG BOWL

1. Bring pot of water boil. Gently lower in the egg & set timer for 6–7 minutes for a jammy yolk.
2. Pat the salmon dry and season both sides with salt.
3. In a small bowl, stir together the honey & sriracha to make a quick glaze. Set aside.
4. Toss the kale with the chili oil until evenly coated, massaging slightly to soften the leaves.
5. Heat a sauté pan over medium-high heat and spray with olive oil. Sear the salmon skin-side down for 3–4 minutes until golden & crisp, then flip.
6. Reduce heat to medium & cook another 2–3 minutes until just cooked through. Remove the salmon & set aside to rest.
7. Add glaze to the pan and cook about 1 minute until slightly reduced, then transfer to a bowl.
8. Add kale to the same pan & sauté about 1 minute to soften.
9. As soon as the egg timer goes off, transfer it to an ice bath for 2–3 minutes, then peel gently.
10. Plate sweet potato, cut it open, fluff with a fork. Add kale, then salmon. Halve the egg & set on top. Drizzle with the glaze & top with scallions.