shitake crusted salmon + cauliflower gnocchi
TJ’s Umami Seasoning **(or ground dry shitakes)
Coconut amino acids
Trader Joes Cauliflower Gnocchi
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.