Super Easy Paleo/Allergy-friendly recipe for your Friday night date!
Ingredients: Pan-Fried Salmon: 12 ounces of Salmon, de-boned (you can pick whichever type is your favorite or on sale) 1 tsp Granulated Garlic or Garlic Powder 1 tsp Onion Powder 1 tsp Salt Couple turns of freshly ground pepper 3 tablespoons Coconut Oil (add more if your pan dries out) 1/2 cup sliced Leeks 1/2 Tbsp capers
Mustard Tarragon Cream Sauce: 3/4 cup coconut milk, full fat 1 tsp Tarragon 1 Tbsp Mustard (stone-ground or dijon) salt and pepper to taste
Instructions: 1) Preheat oven to 350 degrees 2) Season Salmon with the garlic, onion powder, salt and pepper and set aside 3) Heat a large cast-iron pan to Medium heat 4) When hot, add the Coconut oil and evenly cover the bottom of the pan 5) Gently place the Salmon in the pan with the skin side down and cook until the skin is crispy and brown (~ 4-5 minutes) 6) Flip over the Salmon and add in leeks. Fry the fleshy side of the fish and the leeks until they are lightly browned and crispy (~ 3-4 minutes) 7) Remove fish from pan and place on cookie sheet, top with leeks and capers and bake in oven until cooked thoroughly (~5-7 minutes, depending on thickness
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