Poached Salmon:
Ingredients:
4 - 6 ounce pieces of wild caught Salmon
1T - Ghee or coconut oil
1 - Vidalia Onion (chopped)
2T - Dill
2 Cups - Chicken or Vegetable Stock
In a skillet or saute pan, melt oil or ghee and saute onions for 5 minutes. Add chicken and/or vegetable broth bring to a simmer and add Salmon - skin side down. Cover with lid and poach for 10 minutes, or until Salmon is done you your likeness.
Lemon Dill Cream Sauce:
1-2T of Arrow Root Powder
1T Ghee or coconut oil
1 Can of Light Coconut Milk
2T Dill (more to taste if desired)
1t Celery Salt
Fresh squeezed lemon juice to taste (I just squeezed a 4th of a lemon into the sauce)
Salt & Pepper to taste
In a sauce pan, melt ghee or coconut oil, add arrow root powder and make a rue. This will help thicken your coconut milk sauce. With the heat on medium, add can of coconut milk, dill, celery salt. Bring to a slight boil, then turn down the temperature to a simmer. Sauce will begin to thicken. Add salt and pepper, squeeze in some lemon juice. It was approximately a teaspoon or 2. Once sauce has thickened a bit it should coat the back of a spoon and you should be able to draw a finger line through it without it coming back together. Add additional dill, salt, pepper to taste. I prefer a lot of dill in mine.
Pull Salmon from saute pan and place on plate. Spoon on some sauce. An 1/8 of a cup should do just fine. I usually add a side of broccoli or asparagus. ENJOY!
