Salmon braised in a creamy coconut mushroom and spinach sauce
4 tbsp. ghee + 1 Tsp.
4 salmon fillets (skinless)
salt & pepper
1 onion (sliced)
2 garlic cloves (finely minced)
1 red jalapeno pepper (diced)
3.5 ounces shitake mushrooms (sliced)
1 tbsp. coconut aminos
1/4 cup seafood stock- Mine is homemade (compliant bone broth works perfectly)
1 cup coconut milk
1 cup baby spinach leaves
1 tsp cayenne pepper
Start by heating 2 tablespoons of ghee in a large castiron pan over medium-high heat. Season each salmon fillet with salt, pepper, and paprika. Then, sear salmon for approximately 3 minutes on each side. Remove salmon from pan and set aside.
Add another 2 tablespoons of ghee to the pan and sauté onions, garlic, and jalapeno peppers. Season with a pinch of salt and pepper and sauté until onions are tender. Then, add mushrooms and coconut aminos. Stir in the extra teaspoon of ghee and continue to cook (stirring frequently) until mushrooms are tender. Now stir in seafood/bone broth, coconut milk, spinach and cayenne pepper. Simmer for 5-7 minutes until sauce thickens a bit. Nestle salmon into the sauce and continue to simmer for a few minutes. Now, turn the oven to broil and transfer skillet to the oven. Broil for 5 minutes to add some color to the fish.
Serve with roasted veggies, potatoes, noodles or a salad.
To skin your salmon, place salmon on a cutting board, sprinkled with salt, skin side down. Place one calm on top of the salmon. Starting at the thicker end of the fish, place your knife between the skin and meat of the salmon. Slowly slice through until fish pulls away from the skin.
Save the skin for seafood broth or crisp in the oven for a tasty treat.