2 tablespoons ghee
½ medium onion, sliced
2 cloves garlic, minced
1 cup broccoli florets
1 cup cauliflower florets
½ cup roughly chopped cabbage
Sea salt
Freshly ground black pepper
2 filets (4 to 5 ounces each) wild-caught salmon with skin on
Sea salt
2 tablespoons coconut oil, melted
1 tablespoon grated fresh ginger
2 tablespoons coconut aminos
¼ cup sliced almonds, toasted
Heat ghee in a large wok or skillet over medium-high heat. Add onion and garlic and cook for about 2 minutes, or until onion is slightly translucent. Add broccoli, cauliflower, and cabbage. Season with salt and pepper and cook, stirring occasionally, for 5 to 6 minutes, or until veggies are fork tender. Set aside.
Pat both sides of salmon filets dry with a paper towel. Season both sides with salt. Put coconut oil in a cast-iron skillet or nonstick pan. Place salmon, skin side down, in the pan. Place it on the stove over medium-high heat. Cook for 3 to 4 minutes, gently pressing down on the salmon with a spatula to ensure that the skin is getting crispy. Cook for another 3 to 4 minutes or until fish is mostly opaque in color.
Carefully flip the salmon, then remove pan from heat. Leave salmon in hot pan to continue cooking for another 1 to 2 minutes.
In a small bowl, combine melted coconut oil, ginger, and coconut aminos. Whisk well; adjust seasoning.
Serve salmon with a big scoop of the stir-fried veggies, drizzle some of the ginger sauce over the top, and garnish with toasted almond slices. As side dishes, include ½ avocado and a serving of kimchi on each plate, if desired.