I first cooked the salmon by heating a little coconut oil in the wok over medium high heat and then placed the salmon fillets in the wok, covered them and cooked for about 5 minutes. I flipped then over, added a couple tablespoons of sliced green onions, a few splashes of organic Tamari sauce and covered and cooked the other side for another 5 minutes or so, until done. I slid the fillets out into a shallow bowl and covered them to keep warm.
I added a touch more coconut oil to the wok and then tossed in about 1 cup of thinly sliced red cabbage, 1/2 cup thinly sliced red bell pepper, 1 small thinly julienned carrot and stir-fried them until crisp tender. While the veggies were cooking, I steamed some small fresh broccoli florets for a couple minutes in the microwave just until they were bright green and added them to the wok with the other veggies. I added a few more splashes of Tamari sauce, sprinkled in a pinch or two of sesame seeds and some thinly sliced green onion tops and stir-fried the for another minute or two. I placed a bed of the colorful stir-fried veggie medley on the plates and topped it with the salmon fillets. It was amazingly good and so fresh and flavorful. I snapped a quick photo for you to see below. Enjoy!
|Spike spent his day snuggled in a pile of blankets most of this dreary cold and rainy day|