Drunken Ginger Salmon
- 4 cloves garlic pressed
- 1 tablespoon grated ginger
- 4 6-oz. skinless wild-caught salmon fillets
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 2 tablespoons ghee or use coconut oil
- 1/3 cup dry white wine
- 1 tablespoon lemon juice
- n a small bowl, combine garlic and gingerroot; rub mixture into salmon fillets then sprinkle evenly with salt and white pepper.
- Melt the ghee (or coconut oil) in a large skillet over medium-high heat; add salmon and sear for 2 to 4 minutes per side or until fillets flake easily when tested with a fork; remove from skillet and keep warm.
- Reduce skillet heat to medium; add wine and lemon juice and whisk up all of the browned bits from the bottom of the pan (1 to 2 minutes).
- Reduce skillet heat to low and simmer sauce for 8 minutes; serve sauce over salmon.
SERVING SUGGESTION: Steamed kale and Turnip Fries (peel turnips and cut into “fries”; toss with coconut oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and garlic powder. NUTRITION: per serving: 278 Calories; 13g Fat; 34g Protein; 2g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 588mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 7
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