Ingredients

The following ingredients have 4 Servings
  • 1 lb. salmon
  • 1 tablespoon refined coconut oil
  • 1 tablespoon refined coconut oil, for sautéing
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon sage, chopped
  • 1 tablespoon basil, chopped
  • 2 tablespoon Dijon mustard
  • 13.5 oz coconut milk, just cream scooped from the top
  • 1/8 teaspoon sea salt
  • 1 lb. french beans
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • two pinches sea salt

Instruction

  • Place salmon skin side down in a frying pan with coconut oil. Keep heat around medium-high and cook for 8-10 minutes. Keeping it covered retains the moisture in the fish so it doesn’t try out.
  • In a separate pan, place the chopped shallot and garlic over medium heat with coconut oil. Sauté for 30 seconds to a minute, until it begins to brown. Stir it frequently.
  • Add the herbs, stirring constantly, and continue to sauté for 30 seconds, until fragrant.
  • Add the dijon, coconut cream, and sea salt and simmer for another 5 minutes. Then, remove from heat.
  • In a third pan, place french beans with coconut oil over medium-high heat. Sauté for about 3-5 minutes. Add the onion powder, garlic powder, and sea salt. Cook for another 2 minutes, stirring constantly.
  • Divide beans between the plates, making a flat bed one each. Place a salmon filet on top of the green beans and top with a heaping spoonful of the sauce. Ok, maybe two spoonfuls.