Last nights dinner! Total cooking time 40 minutes.
- Pan cooked wild Alaskan Sockeye Salmon seasoned with pepper, Tumeric, and garlic.
- Sauteed and steamed hericot verts with a shallot, diced ginger and soy sauce
- Brown, Red, and black rice mixture.
Hericot verts: heat a pan or wok on medium heat with coconut oil. Throw in diced shallots and ginger and cook for 2 minutes. Put in hericot verts, about a quarter cup of water, and a touch of soy sauce. Cover for 5-10 minutes until they become soft. Uncover and cook for another 5 minutes.