Eating a Nutrient Dense Meal in a 15 Dollars Budget
Wild Salmon Poach in Tomato Sauce, Sweet Potato Pure and Lettuce Salad – This recipe serves 2 meals
Time needed – 30 minutes
Ingredients Needed
1-pound Coho salmon fillet wild caught, cut into 1 ½ inch wide fillets (3 fillets)
2 medium Hannah sweet potato
Filtered water to cook potatoes
2 organic tomatoes, chopped
1 red onion, chopped
2 garlic cloves, minced
5 mushrooms, sliced
6 lettuce leaves, chopped
5 Cherrie tomatoes, cut in the middle
2 tablespoons olive oil
Juice of half a lemon
Sea salt
Freshly grounded pepper (optional)
2 tablespoons ghee
2 tablespoon pasture raised butter
5 fresh basil leaves to garnish (optional)
Preparation
Sweet potato
Wash well and place sweet potatoes in a medium pot over medium heat
cover with filtered water, and bring to a boil
Cook until tender, 25-30 minutes
Remove from heat
Carefully drain and peel (optional)
Smash sweet potatoes using a fork
Add 2 tablespoons butter, stir well to combine, reserve
Meanwhile the sweet potatoes are cooking
Prepare wild salmon
Heat a medium skillet with 2 tablespoons of ghee over medium heat
Add onions, stirring frequently, sauté 10 minutes (reserve 1 tablespoon chopped onions for salad)
Add garlic, sauté 2 more minutes
Add tomatoes, stir well to combine, sauté until tomatoes are cooked, 10 minutes
Carefully add wild salmon fillets, and with a spoon coat the salmon with tomato sauce
Add sea salt and pepper to taste
Cook wild salmon 3 minutes and cover it with tomato sauce, cooking for 3 more minutes
Add basil leaves
Remove from heat, reserve
Salad
In a small bowl combine lettuce, mushrooms, Cherrie tomatoes, 1 tablespoon onion, olive oil, lemon juice, and salt to taste, stir well, reserve
Serving
In a plate make a “bed” with sweet potato pure
Top with wild salmon and tomato sauce (garnish with basil leaves)
And a side bowl with mixed salad
Left overs can be used at diner or breakfast