This recipe is from Dr. Mark Hyman. Fun fact: ground coriander is actually the seed of the cilantro plant. It is yummy!
Serves: 4, Prep Time: 15 minutes, Total Time: 35 minutes.
2 tbsp. shredded coconut
¼ cup diced red onion
1 large tomato chopped
1 tsp. cayenne pepper
¼ cup basil leaves (sliced)
1 lime juiced
2 tbsp. extra virgin olive oil
4 (4oz.) wild salmon filets
2 tbsp. ghee or avocado oil
2 tsp. sea salt
2 tbsp. coriander
1 small head of cauliflower (leaves trimmed)
1 red or orange bell pepper
10 asparagus spears (woody ends trimmed & chopped)
Preheat oven to 350°F.
First prepare the salsa by combining the tomato, coconut, red onion, basil, cayenne, lime juice, and olive oil in a medium bowl. Still well to combine, then set aside. This can be made one day in advance.
Place the salmon fillets in a baking dish, skin side down. Coat with 2 teaspoons of ghee or avocado oil, 1 teaspoon sea salt, and the coriander. Place in oven and bake, 10-12 minutes.
Using a paring knife, cut the cauliflower florets away from the core, then discard the core. Cut the florets into even pieces, then put them into a food processor. Pulse 3-second increments until broken up into small pieces.
In a large skillet over medium heat, warm remaining ghee or oil until melted and shimmering. Add the cauliflower, pepper, and asparagus, stirring well to combine. Continue to cook, stirring occasionally for 5-6 minutes, before seasoning with the remaining teaspoons of sea salt.
Divide the vegetables mixture amongst four plates then top with each salmon fillet. Scoop some of the salsa over each piece of fish and serve.
Chef's Tip: *Chop asparagus into thirds