This bowl has it all. The broccoli, red pepper and onions sauté with coconut oil makes a succulent stir fry. Wild salmon provides a clean protein full of healthy omega 3 fatty acids. Drizzle lemon sauce for a citrus punch and top with almond slices for a nice crunch. Serve with millet, a gluten free cereal grass with more nutrients than brown rice or wheat.
- Serves 2
- ½ onion, diced
- 1 red pepper, diced
- 6 broccoli florets, cut into small segments
- 2 4 -6 ounces wild salmon
- 1 ½ tablespoon coconut oil
- 2 tablespoons almonds, sliced
- Serve with cooked millet
In a large skillet over medium high temperature heat ½ tablespoon coconut oil add salmon slices and sauté for about 4 minutes on each side. Set aside.
In the same skillet add heat the remaining coconut oil over medium high temperature. Add onion, red pepper and broccoli florets sauté for 5 minutes or until cooked but still crispy. Set aside.
- Lemon Sauce
- ¼ cup veggie broth
- ¼ teaspoon cornstarch
- ¼ teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
Mix vegetable broth and cornstarch in a small bowl, add lemon zest and lemon juice, and stir to combine.
In the same skillet add the lemon sauce and heat the sauce over low heat stirring often for 3- 5 minutes or until it thickens slightly. Pour over salmon and sauté vegetables. Serve with ½ cup cooked millet.
1 cup Millet
1 ¾ cup water
Soak millet in water for 1 – 6 hours if possible. In a medium pot over high temperature bring millet and water to a boil. Reduce temperature to low, cover pot and cook 10 to 15 minutes.