Gingered Chicken or Salmon
Makes 4 Servings
2 Tbsp coconut oil
3 Tbsp grated fresh ginger root
2 Tbsp freshly ground black pepper
Sea salt to taste
4 wild caught salmon fillets or 4 free range chicken breasts
1 bunch organic kale, deveined and chopped
1 medium organic zucchini, chopped
1 organic red bell pepper, chopped
1 Tbsp grated fresh ginger root
2 Tbsp chopped shallot
2 Tbsp balsamic vinegar
1 Tbsp fresh lime juice
1 Tbsp Bragg Liquid Aminos
1/2 c coarsely chopped cilantro
1 Tbsp sesame oil
1/2 c olive oil
Sea salt and pepper to taste
[Combine ginger, shallot, vinegar, lime juice, liquid aminos, cilantro and sesame oil in blender. With blend running on medium, slowly drizzle in olive oil to emulsify. Season with sea salt and pepper. Refrigerate leftovers up to 2 days before discoloring.]
1.) Heat coconut oil in a large stainless steel skillet over medium-high heat.
2.) In a small bowl, combine the ginger and pepper. Rub each salmon fillet/chicken breast with the ginger-pepper mixture, season with salt to taste. Sear each fillet skin side up until a nice crust forms. Flip the fillets and repeat the process, cooking until heated thru (do not over cook!). If using chicken, cook well until juices run clear. Remove from skillet and set on a warm platter.
3.) Add chopped vegetables to same skillet and saute until heated thru but still crisp. Place scoop of vegetables onto center of each plate. Surround with chicken/salmon. Drizzle each plate with vinaigrette and serve.