INGREDIENTS
1TBS of refined coconut oil (jar)
Dash (to taste) of ground sea salt and pepper
4-5 cloves of garlic
One vine ripe tomato
1/2 oz mol of roasted sunflower seeds
4 oz uncooked artichoke hearts (from frozen package)
4 oz sockeye salmon
PREPARATION
Heat frying / saute pan approx 9-11 inches, medium heat
Add as heating – 1 TBS refined coconut oil
When oil is melted, add:
Chopped garlic, cut up tomato (small pieces with skin), artichoke hearts
Cook on medium heat, stirring 3-4 times, for approx 7 minutes
Add 4 oz sockeye salmon
Cook while flipping salmon 2-3 times until done (approx 7 -8 minutes)
Serve as main dish with a side of salad.
I had a side of Japanese marinated vegetables (cucumbers and purple radish)
