NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild-caught salmon fillet

0.5 cup Yukon Gold potato

0.25 cup Leek

0.25 cup Carrot

1.5 cup Fish stock

2 tbsp Full-fat coconut milk

1 tsp Ghee

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon juice

PREPARATION

• 1

  Prepare the vegetables by dicing the potato and carrot into small cubes and thinly slicing the white and light green parts of the leek.

• 2

  In a medium pot, melt the ghee over medium heat and sauté the leeks and carrots for 3 to 4 minutes until the leeks are translucent and aromatic.

• 3

  Pour in the fish stock and add the diced potatoes along with the sea salt and black pepper.

• 4

  Bring the liquid to a gentle boil, then reduce the heat to low and simmer for 10 to 12 minutes until the potatoes are fork-tender.

• 5

  Cut the salmon fillet into 1-inch cubes and add them to the pot along with the full-fat coconut milk.

• 6

  Continue to simmer gently for 3 to 5 minutes until the salmon is opaque and just cooked through.

• 7

  Remove the pot from the heat and stir in the fresh chopped dill and lemon juice to brighten the flavors before serving hot.