
Salmon in Red Curry Coconut Cream
Ingredients 2 salmon fillets 1 tsp red curry paste 1 garlic clove, crushed 2.5g fresh ginger, grated 1 small red chilies, thinly sliced 10g turmeric, fresh, finely grated 175ml fish stock 200ml coconut
Ingredients 2 salmon fillets 1 tsp red curry paste 1 garlic clove, crushed 2.5g fresh ginger, grated 1 small red chilies, thinly sliced 10g turmeric, fresh, finely grated 175ml fish stock 200ml coconut
Ingredients 4 salmon portions, skin on or off Salt 6 tbsp butter, divided 2 stalks rosemary, leaves picked 3 tbsp capers, rinsed and dry 1 lemon, zested and juiced
Ingredients 1 each Branzino, whole, 1 pound, scaled and gutted 1 each Lemon 1â2 each Fennel bulb, shaved 3â4 oz Thyme, picked 1â2 oz Extra virgin olive oil 1â4 cup White
Ingredients Siete Almond Flour Tortillas Portion Salmon from the recipe below Sliced Green Onion Fresh Cilantro Diced Jalapeño JF Pickled Red Peppers JF Spicy Salt
Ingredients 1 Whole Branzino (Scaled, Gutted, Gilled) 2 tablespoons of Olive Oil Kosher Salt for seasoning 6 Ramps (Leeks or Green garlic work as substitutes) 2 Meyer Lemons 6 Chive
Ingredients 4 salmon portions, skin on or off Salt 4 tbsp butter 4 garlic cloves, smashed 10 sprigs thyme 1 lemon, cut into wedges Directions Season the fish with salt