Creamy Dijon Salmon
Ala Paleo Running Momma.
Paleo Running Momma makes craaaaazy-good recipes, so be sure to check her out!
1-2 tablespoons avocado oil or ghee
5-6 salmon fillets skin on (or off if you prefer like I did here)
Sea salt and freshly ground black pepper to taste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tablespoon ghee or avocado oil
3 cloves garlic minced
1/3 cup chicken bone broth or dry white wine
400ml can full fat coconut milk
1 tablespoon tapioca flour
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast (optional)
2 teaspoons dried Chives
2 cups fresh chopped spinach or other greens
Chopped parsley and sliced lemon for garnish
Sautéed cauliflower rice to serve
Pat the salmon dry with paper towel and season all over with salt, pepper, garlic powder, onion powder, and smoked paprika
Heat the oil or ghee in a large non-stick skillet over medium-high heat
Once the oil is sizzling hot, place the salmon skin side down (if you chose skin) and cook about 3 minutes on each side, adjusting to preference and thickness
Once cooked, remove the salmon from the skillet and set aside. Leave the juices in the skillet to cook the sauce
Return to medium heat and add the remaining ghee or avocado oil for the sauce.
Sauté the garlic until fragrant (about 30 seconds), then pour in the broth or wine. Allow the liquid to reduce by half and stir to scrape browned bits from the bottom of the pan.
Whisk the tapioca into the coconut milk and stir the mixture into the skillet along with the Dijon mustard, lemon juice and nutritional yeast. Mix well and bring to a simmer
Reduce heat and cook gently for another minute to allow the sauce to thicken
Season with sea salt and black pepper and stir in the chives. Stir in the spinach or kale so it wilts.
Nestle the salmon back in the skillet and sprinkle with chopped parsley. Serve over sautéed cauliflower rice garnished with lemon and enjoy!
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