Tip: Make vinaigrette first (See recipe below!)
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
Servings
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Ingredients
- 5 tbsp coconut oil divided
- 1/2 cup red onions diced
- 1 large head radicchio coarsley chopped (can use 1.5 cups chopped red cabbage)
- 3 cups fresh spinach or 2 cups frozen spinach
- 1/3 cup fish broth or chicken
- salt and pepper to taste
- 4 6 ounce wild caught salmon
- 1/4 cup coconut flour for dredging
Lemon Vinaigrette
- 1/4 cup lemon juice
- 1/4 cup fresh parsley leaves
- 2 cloves garlic peeled
- 2 tsp lemon zest
- salt and pepper to taste
- 1/3 cup extra-virgin olive oil
Ingredients
Lemon Vinaigrette
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Instructions
- Prepare Lemon Vinaigrette.
- Heat 2 tablespoons of coconut oil in a large, heavy skillet over medium heat.
- Add onions and sauté until tender, about 2 minutes.
- Add radicchio and saute until wilted, about 5 minutes.
- Season the radicchio mixture to taste with salt and pepper.
- Melt 3 tbs of coconut oil in a large pan.
- Sprinkle the fillets with additional salt and pepper and dredge in flour to coat completely.
- Shake off the excess flour and fry fillets until they are golden brown and just cooked through, about 3 minutes per side.
- Spoon the radicchio mixture onto plate. Top with the fillets. Drizzle with vinaigrette and serve immediately.
Lemon Vinaigrette
- Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender.
- With the machine running, gradually blend in the oil.
- Season the vinaigrette to taste with more salt and pepper. Store in mason jar in the fridge.
Recipe Notes
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