2
tablespoons
Natural Grocers Brand Raw and Unfiltered Clover Honey
2
wild salmon filets
Sauce
2
tablespoons
creamy almond butter
4
tablespoons
Natural Grocers Brand Organic Original Coconut Milk
2
tablespoons
coconut aminos
Cayenne Pepper
1
tablespoon
lime juice
kosher salt, to taste
Veggie Noodles
2
teaspoons
coconut oil
2
small cloves garlic, minced or pressed
2
teaspoons
grated fresh ginger root
2
small beets, peeled and spiralized
2
broccoli stems, at least 6 inches in length, peeled and spitalized
2
cups
thinly sliced Napa cabbage
In a large self-closing plastic bag, combine first 5 ingredients and mix well. Place salmon in the bag and seal tight. Turn bag gently to distribute marinade. Refrigerate 15 minutes to all day (longer for stronger flavor) turning bag occasionally.
Preheat oven to 425°F.
While the oven is preheating, prepare the almond butter sauce for the veggie noodles. Whisk together all the sauce ingredients in a small bowl until well combined and smooth. Cover and refrigerate until needed.
Place fish, skin side down, on a parchment lined baking sheet. Bake for 4-6 minutes per a half inch of thickness. Fish is done when the flesh is opaque and can be flaked with a fork.
While fish is cooking, melt coconut oil in a large skillet over medium heat. Add the ginger and garlic and sauté for about one minute. Add the beet and broccoli stem “noodles” to the pan and sauté for 3-5 minutes, until noodles are warmed through.
Turn off heat, add cabbage and sauce and mix to coat all veggies.
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Denver - Design District - Alameda and Broadway