I call this Dish Paul's Yin Zen!
Here's what you will need for a serving of two. Prep Time 45 minutes
Two 4-6oz slices of Wild Alaskan Salmon
1 Whole Haitian Mango or regular Mango cut into 5-7 vertical pieces
5 cloves of diced garlic
1 red onion caramelized
1/2 cup of chopped fresh basil
1/4 cup chopped fresh marjoram
1 1/2 cup of coconut milk
1/4 tea spoon of Paprika/a pinch of Saffron.
1/4 tea spoon of black pepper
1/2 tea spoon of sea salt
1/2 Avocado either Hass or a ripe Florida
4 table spoons of olive oil
4 tables spoons of soy free earth balance or unsalted butter
5 Whole beets Chiago and red cubed like home fries
3 stalks of fresh rosemary chopped fine
1 table spoon of Coconut butter
3 cups of broccoli florets
3 cups of circled yellow squash
3 cups of fresh cut green beans
1/2 cup of carrots
1 whole diced orange bell pepper
In a glass ware pan season the pan with the butter or earth balance, add the 1 cup of coconut milk. Pre-heat the oven to 350 degrees and place the pan inside the oven to melt the butter create a savory sauce. Season the Salmon with the dry seasonings on both sides, then the fresh herbs.
Cook the salmon for 3 minutes on both side and for the last 5 minutes add 1 tbsp of coconut butter. In another skillet pan sauteed the garlic and red onions and add in the squash, cut green beans, carrots, bell pepper, sea salt black pepper, paprika/saffron and olive oil. In a stove top pot, add in the chiago, and red beets, olive oil, rosemary, and sea salt. Let it steam cook for about 10-15 minutes. Once everything is done, prep how you creatively choose. I personally would dress the Salmon with avocado on top of the sauteed veggies and lightly flake the beets around the plate in a circular motion.
Beaming you ALL More Love and Light!
Thank You for reading and Listening. I Love You
Omena El, CHC
The Holistic Alchemist