Wild salmon (2 filets, frozen ok, fresh even better)
Dijon mustard – 2 generous tsp
EVOO – 1 TBS
Lemon juiced – 1/2 at a time, separate
Raw honey- 1 tsp
Apple cider vinegar – splash
Turmeric – 1/2 tsp
Ginger – 1/2 tsp
Dill – 1 tsp
Garlic – 3 small cloves chopped
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Broccoli & Haricot Verts
extra virgin olive oil (EVOO)
Sesame oil – drizzle
Sesame seeds (optional)
Garlic chopped (1 clove)
grind of black pepper
Tamari (GF) – splash
Defrost salmon filets (if you can use fresh caught, even better!)
Spread on and rub gently with dijon mustard, add generous grinds of sea salt and black peppercorns to both sides, and squeeze 3/4 of the lemon onto it.
Add EVOO, honey, turmeric, ginger, dill, and splash of apple cider vinegar. Massage mixture gently onto both sides and let sit.
Begin sauteeing garlic in EVOO.
Add salmon filets to pan when garlic is translucent and fragrant. Put them in bottom skin side in first and rub 1/2 the EVOO and garlic onto it before you flip over to cook for 2 minutes.
Flip over again and add the remaining lemon juice to 1/4 c of filtered water and pour onto the filets. Check for doneness, can still a little soft in the middle, medium-rare is ok, or fully opaque. Do not overcook.
Meanwhile steam or blanch your broccoli spears and haricot verts. 2 minutes until aldente.
Add 1 TBS EVOO to a saute pan, heat up chopped garlic.
When garlic is translucent add in the veggies stir to coat with garlic and olive oil, sprinkle with a splash of tamari and drizzle 1/8 tsp of seseme oil, add a grind of black pepper to taste. Remove from heat.
Serve and enjoy!