Serves 4
Salmon
- 4 4oz pieces of Wild Alaskan Salmon (not Atlantic)
- 1tsp loose green tea
- 1tsp sea salt
- 1/2tsp lavender flowers
- 1/2tsp black pepper
- olive oil
Rice
- 1c Brown Rice (uncooked)
- 2c water
Curried Greens
- 2c kale or chard
- 2tbsp coconut oil
- 2tsp curry powder
- 2tbsp coconut milk (full fat)
- sea salt and pepper to taste
Begin by preparing the rice. Place rice and water in pot and allow to simmer for 40 mins. Prepare the rub for the salmon by grinding the tea, salt, pepper and lavender in a spice grinder or mortar and pestle. Rub one side of the salmon and set aside at room temperature. At about 25 mins left on the timer, melt coconut oil in large shallow pan. Add the salt, pepper and curry powder and stir. Once the curry powder is fragrant, add the greens. Allow them to become soft and turn the heat down to low. Stir occasionally, adding the coconut milk in the last ten minutes of cooking. Now place about 1 tbsp of olive oil in a sautee pan. Once the oil is hot, add the salmon to the pan (rub side down). Allow the salmon to cook on each side for 10 minutes. Plate and enjoy!
Living Well 