Ingredients:
1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper
Coconut Oil for pan and again to sauté salmon
1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)
1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk
2 cups coconut brown rice
Preparation:
In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.
Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat.
In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.
Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.
