ALMOND-CRUSTED OVEN BAKED SALMON IN HONEY, COCONUT OIL AND DILL
All ingredients are organic
1 long piece wild salmon
2 tbsp coconut oil
2 tbsp honey
1 cup tri-color carrots
2 tbsp fresh dill 1 tbsp Sea salt
2 small figs
2 tbsp goats cheese
1 cup wild rice or quinoa
1 lemon wedge
1 cup shredded almonds
Put a small pot with 3 cups water to boil and add 1 cup wild rice, simmer on low heat until fully cooked, approx. 25 minutes. Blend almonds until crushed and little bits, almost flour-like. In a large flat skillet, on medium heat, melt 2 tbsp coconut oil until liquified and add 1 tbsp to honey. Place salmon on baking pan and brush on honey /coconut oil mixture, covering with spices, almonds and dill.
Place carrots around the salmon and glaze with honey mixture as well, placing in preheated for 20 minutes or until fully cooked. When the rice is finished cooking, put broccoli heads inside the pot and stem with a dash of salt. Once all is ready, serve on a plate with a dollop of goat cheese, figs, and wild rice and veggies on the side.
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