Ingredients:
2 6oz Wild Alaskan Sockeye Salmon Filets
1 1/2 cups full fat coconut milk (1 13.5 ounce can)
1 cup dry white wine
2-3 garlic cloves, smashed*
2-3 inch piece of ginger, smashed*
1 stock lemon grass, smashed* and chopped
1 small shallot, diced
Salt and cracked pepper to taste
Arugula or other micro-greens
1 red chili pepper, thinly sliced (optional)
*Smashed just means to crush with the flat end of a large knife. This helps to release the flavors.
my fondness for bone broth goes well beyond its taste and warmth. There’s a reason why it’s called the magic elixir — and it’s a darn shame that more people aren’t drinking it.
There was a time, not long ago, when bone broth was a part of just about every meal we consumed in this country, as it provided the base for soups, gravies, and stews. Unfortunately, with the disappearance of the local butcher as well as the invention of brain-cell-killing MSG — which gave processed foods an artificial meaty flavor — preparing broth became a lost art.
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