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Yield: 1 serving
Ingredients:
2 oz. clarified butter oil
2 oz. amaranth flour
6 oz. salmon
1 lemon
4 oz. quinoa
2 fluid ounces Dijon
2 oz. broccoli and fennel
2 oz. raw collard kale salad
1 tablespoon cultured vegetables
Directions:
In a sauté pan, heat the butter solids. Lightly coat the salmon with the amaranth flour, then pass to the sauce pan. Squeeze the juice from 1 lemon into the sauté pan over the salmon. At the same time, on a large plate, heat the quinoa in the microwave for 1 minute. Add the salmon to the top of the quinoa, overlapping on the left side. Add Dijon to the bottom of the plate. Add the collard green salad above the salmon. Add cultured vegetables to the bottom left of the salmon and serve
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