cookware
1 | In sauce pan, sauté shallot, garlic and leeks in 1 Tbsp coconut oil. Add remaining ingredients, ginger through veggie stock and simmer for 15 minutes over low heat. |
2 | Remove from heat, pour liquid into blender and blend until smooth. Set aside. |
3 | Heat a large sauté pan with depth and a lid over medium high heat. Add 1 Tbsp of coconut oil. |
4 | Place salmon in hot pan and cook for two minutes. |
5 | Pour blended liquid into pan until it reaches about 1/3 of the way up the side of the fillet. Reserve the remaining liquid. |
6 | Place lid on pan and cook until fish is cooked through, about 10 minutes. |
7 | While fish is cooking sauté grated carrot and greens. |
8 | Make bed our of greens and place fish fillets on top, dress with some of the remaining liquid. |
9 | Enjoy. |
source: Maya Finkeldey