Wild Caught Salmon
Sliced Sweet Onion
Garlic (or shallots)
Coconut Cream (Wilderness Family Naturals)
Splash of Sherry
Salt and Pepper or other seasonings to taste
Saute the mushrooms, onions and garlic in grass fed ghee (Pure Indian Foods).
Add asparagus to the saute.
Cut the salmon in bite sized pieces and add to the saute.
Add seasonings to saute.
In a separate sauce pan, place the coconut cream and spash of sherry with seasonings as desired.
Warm the coconut cream in low to mediam heat.
Add handful of fresh spinach leaves to vegetable saute. Cover and allow to wilt.
Then serve on plate (as is) or over cauliflower rice.
Pour coconut sauce mixture over the fish and vegetable saute.
Serve and enjoy!