Pan-Fried Salmon, with Veggies & Rough-Cut Chips

Video Walk-Through

Ingredients:

• Salmon Fillets

• Green Beans

• Cherry Tomatoes

• Potatoes

• Cooking fats (olive oil, ghee, coconut oil, butter)

• Jalapenos (optional)

• Marinated Fetta/Goat Cheese (optional)

• Himalayan Rock Salt

Method:

If you are proficient / experienced with food preparation, following the efficient and fluid sequence demonstrated in the video walk-through may work well for you. If you are newer to working with food, or if this meal is not yet familiar, it may be better to prepare all ingredients before beginning the cooking, so that you don't feel rushed and can manage each aspect of the meal preparation most effectively:

1. Fill the (steamer-matched) pot with sufficient water (1/4 - 1/3 full) and place it on the stove to boil (high heat).

2. Rinse potatoes and cut them into long slices before placing them into the steamer on top of the pot.

3. Process beans by removing stalks; rinsing, and cutting to desired size. Place into a bowl for later ease of transfer into steamer.

4. Rinse tomatoes and place a pan on the stove; placing some ghee and or coconut oil into the pan.

5. Shift potato slices to the pan and beans into the steamer.

6. Add further cooking oil (coconut oil or ghee) as needed to prevent sticking and crisp the chips; stirring at times to brown evenly.

7. Taste-test beans to ensure they do not get over-cooked (only a few minutes needed) and add salt to the chips to enhance flavour to degree preferred.

8. Pour chips into a bowl when done (place a lid or plate over top to keep heat in) and place tomatoes into the now available pan once back on the stove; adding coconut oil.

9. Remove beans from heat once cooked yet 'firm to the bite' and place into a bowl with butter and/or coconut oil; placing a plate or lid on top to maintain heat.

10. Place tomatoes on a separate element/burner and heat put oil into a new pan. After pan has heated, place salmon fillets into pan; skin-side down.

11. Pour tomatoes into a bowl; again with lid or plate on top to preserve heat, and salt the salmon as per preference.

12. Once salmon is cooked first side (light pink approx 1/3 up from bottom) flip them over and place some butter on top; allowing it to melt into the skin and to dribble onto the pan to merge with the other side also.

13. Place salmon pieces onto serving plates once done (don't overcook!) with the chips and other vegetables.

14. Add flavour enhancing jalapenos and marinated fetta/goats cheese as desired.

15. Serve.