Salmon with Sweet Potato Fries and Sauteed Broccoli

Salmon with Sweet Potato Fries and Sauteed Broccoli

For the fish:

I got wild salmon from Captain's Catch in Northern Delaware.

First I rubbed the salmon with a mixture of cumin and zatar.

Next I heated a pan, heated coconut oil in it, and then pan-fried/seared the salmon for a couple minutes on both sides.

Then I took the salmon, put it into a glass baking tray sprayed with oil, poured freshly squeezed lime juice on top, and put it in a preheated oven to bake so the middle could cook more and to keep it warm while the rest of dinner finished cooking.

Finally I heated a bit of butter in a saucepan until it browned and when I removed the salmon from the oven I poured the butter on top of the salmon before serving it.

For the sweet potato fries:
I cut raw sweet potatoes into fry shape.

I tossed them very lightly with olive oil.

I laid them out on a baking tray on parchment paper, sprinkled them with cinnamon, sea salt, and hot red pepper, and then baked them. Once the sweet potato fries were cooked through, I turned the oven to broil to brown them a bit and give them a firmer texture.

For the broccoli:
I sauteed it with a little big of Bragg's (like soy sauce), Ginger juice (grated squeezed ginger), minced garlic, and sesame oil.

A cutting trick I learned at the Natural Gourmet Institute regarding broccoli is that one should use the stalk but only the less tough parts.  If you cut a bit off the sides from each part of the stalk and make it into a rectangular prism (kind of like if you were peeling it but taking more off), you will get rid of the tough part and will only have stalk left that tastes great as part of the stir fry.