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Pan-Fried Salmon with Thai Cucumber Salad
Ingredients
  • 2 tablespoons coconut oil or good-quality animal fat, melted
  • 4 x 160 g salmon fillets, skin on
  • sea salt
  • subheading: DRESSING:
  • 2 garlic cloves, finely chopped
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce
  • ½ teaspoon ground coriander
  • ½ teaspoon coconut sugar
  • 1 tablespoon extra-virgin olive oil
  • subheading: THAI CUCUMBER SALAD:
  • 3 to 4 Lebanese cucumbers, cut into 1.5 cm dice
  • ⅓ red onion, finely diced
  • 1 large handful of mint leaves, torn
  • 1 large handful of coriander leaves
  • subheading: TO SERVE:
  • Sauerkraut
  • micro herbs
  • lime wedges
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