Himalyan Pink Sea Salt
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Cabbage Saute with Salmon and Avocado
You can replace the salmon with another wild-caught fish or shellfish or with pastured chicken.
Toss the diced avocado in 1 tablespoon of the lemon juice and sea salt. Set aside
Heat a skillet over medium heat. When it is hot, add 2 tablespoons of the avocado oil (or coconut oil) and the cabbage and onion. Saute until tender, about 10 minutes, stirring occasionally. Season with 2 more pinches of salt. Remove from the skillet and set aside.
Add the remainder 1 tablespoon avocado oil to the skillet, raise the heat to high and add remaining 2 tablespoons lemon juice and the salmon. Dear the salmon, flipping after 3 minutes until thoroughly cooked, about 6 minutes total. Season with remaining pinch of salt.
To serve, top the sauteed cabbage and onions with the salmon and avocado.