shitake crusted salmon + cauliflower gnocchi


TJ’s Umami Seasoning **(or ground dry shitakes)
Coconut amino acids
Coconut oil
Trader Joes Cauliflower Gnocchi
lemon juice
Fresh Parsley
Roasted Walnut Oil to finish

Place salmon in super hot pan skin side down. Top with umami seasoning to cover skin, alongside half a bag of frozen cauliflower gnocchi. Cover with lid. When starts smoking—2ish minutes, add a tbsp of coconut oil. Melt to deglaze pan + baste fish with coconut oil. Flip fish dd more seasoning to to of fish + to gnocchi. Cover pan. Let fish cook to medium rare. Be sure to let seasoning, oil + aminos glaze gnocchi. They should be chewy in center and crunchy on outside like fish. Remove from pan. Squeeze lemon. Top with finishing oil + parsley. Serve.

Olvia YoungComment