- 4 skinless salmon fillets
- 1 teaspoon coconut oil
- 1 garlic clove, minced
- 1 pound cremini mushrooms, organic, sliced
- 5 medium green onions, cut into 2 inch lengths and halved lengthwise
- 1/2 red bell pepper, minced
- 8 ounces vegetable broth
- 1 sea salt and pepper
- In a large skillet heat 4 tablespoons vegetable broth and sauté garlic over medium high heat until fragrant. Add the mushrooms and season with salt and pepper (don't go too heavy on the salt as the vegetable broth has plenty of salt). Cook over medium high heat until the mushrooms have released their liquid and are nicely browned. Add the remaining vegetable broth and scallions. Simmer until liquid is reduced by half.
- While the mushroom sauce simmers, clean and pat dry the salmon fillets. Coat your sauté pan with coconut oil and sauté salmon fillets over medium heat until nicely browned (about 5 minutes). Flip salmon and cook the other side until richly browned and just cooked.
- Spoon the mushroom sauce on the plates and top with salmon. Garnish with scallion slices and minced red pepper.
This recipe is one of my favorites! The research on health benefits of cremini mushrooms has indicated that their regular consumption acts as a barrier against the development of Alzheimer's disease and certain age related cognitive disorders. The zinc present in cremini mushrooms serves to maintain the immune system and is necessary for an optimal sense of smell and taste. Creminis also have anti-cancer qualities. A number of folklores and legends have been connected to mushrooms since ancient times. People in certain cultures believe that their consumption could give someone special powers and exceptional strength.
Top this wonderful combination off with sautéed garlic and you have an immune system's dream come true! Cooking the garlic in vegetable broth reduces the fat in the dish and actually increases the nutrient content.