- For the kale:
- Coconut oil
- 1” or so of fresh ginger, minced
- I bunch of kale, chopped
- 1 cup of coconut milk
- Salt and pepper to taste
- For the salmon:
- Raw, grass fed butter
- Coconut oil
- 2” of fresh ginger, minced
- Sesame seeds
- Salt & pepper to taste
For the kale:
Heat the oil over medium heat and sauté the ginger for about 5 minutes. Add the kale and sauté briefly — just a few minutes. Pour the coconut milk over it and season with salt and pepper. Simmer to desired tenderness — usually 5 minutes or less.
For the salmon:
Preheat oven to 450 degrees.
In a small pan, melt the butter and coconut oil and stir in ginger. Dip the salmon in this mixture and then roll in sesame seeds. Season with salt & pepper. Let sit in the fridge for about 5 minutes.
Put the salmon back in the same pan with the oil/butter/ginger and roast to desired doneness, depending on the thickness of the fish. For me, it’s usually 3 to 4 minutes.
In South Central PA, you can find organic veggies here.
High quality salts, herbs, spices, and seeds can be found here.
Wild for Salmon is where I get all my salmon. It is a PA family that has a boat in Alaska at Bristol Bay. They spend their summers there fishing. You can buy from their website and they ship in dry ice or you can order through a co-op. We have a co-op, they usually do deliveries twice a year at a house in Lemoyne. The buying club is Wertz’s Wild4Salmon Buying Club.