By Jennifer Johnson
JENNIFER’S KITCHEN & CATERING
www.jennifersfinefoods.com (760) 324 -3904
1 cup fine shredded Napa cabbage
1 cup julienne strips of peeled seeded cucumber 1/2 cup finely shredded red cabbage
1/2 cup julienne strips of yellow pepper
1 tablespoon Tamari sauce
3 tablespoons rice vinegar
1 tablespoon minced pickled ginger
2 teaspoons agave sweetener
Pinch cayenne pepper
Toss all ingredients, season with salt & pepper, & set aside
1 tablespoon coconut oil
1 tablespoon chopped garlic 1 tablespoon chopped ginger 1 tablespoon red curry paste 1 can (14 ounce) coconut milk 1 tablespoon Asian fish sauce 2 teaspoons fresh lime juice
1 tablespoon agave sweetener
Saute ginger and garlic in coconut oil until fragrant. Add the rest of ingredients, whisking until combined. Season to your liking with salt, pepper and agave. Keep on low heat
4 six-ounce pieces wild salmon fillets 2 teaspoons Moroccan spice blend
2 tablespoons coconut oil
Sea salt and pepper
Sprinkle top side of Salmon Fillets with Moroccan spice, salt and pepper.
Heat coconut oil in skillet over medium heat. When hot add salmon, spice side down, cook for 4 minutes until the salmon and spice sears and can flip over easily. Turn salmon, cover and cook another 4 minutes. Remove from heat and keep covered.
Spoon 2 tablespoons of sauce on bottom of each plate. Top with salmon and slaw on top of salmon. Drizzle with more sauce and enjoy! Serve with rice, cous cous, or quinoa.