| INGREDIENTS For the fish: 1 salmon fillet 1 tsp Coriander powder Zest of 1 orange Salt and pepper 1 tsp Coconut oil For the Soupa: 400 g diced organic tomatoes 1/4 brown onion, fine chopped 1 stick celery, fine chopped 1 small carrot, fine chopped 1/2 small fennel bulb, fine chopped 1 bay leaf 2 tsp paprika 2 tsp lemon juice 1 tbsp parsley, chopped 1 tsp dill, chopped 1 tsp Coconut oil Salt and white pepper | 
PREPARATION Marinate the salmon with coriander, orange zest and white pepper (leave the salt for the cooking only). Refrigerated for 1 hour. For the Soupa: Brown the veggies in coconut oil with the bay leaf for about 4 minutes till soft, then add the tomatoes, bring to the boil and cook on a low heat for about 1 hour. For the fish: Heat your frypan for the salmon, add a little coconut oil and start the salmon with the service side down, making sure the pan is hot and the salmon sizzles straight away. Reduce the heat to about medium and cook for about 3-4 minutes on this side. Turn the salmon and cook for 2 more minutes. The salmon should then be medium rare which to me is just right. Finish the soup with lemon juice, parsley and dill, and season with salt and pepper. Ladel the soup into a bowl and place the salmon on top. Garnish and serve. |
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