Pan-Seared Salmon with Coconut-Herb Greens
canned full fat coconut milk
freshly grated ginger
minced and divided
fresh chopped cilantro
fresh chopped chives
wild salmon filets
(4 filets will be for another meal)
sea salt and freshly ground black pepper
In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
Cook until the greens wilt, about 2-3 minutes.
On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.