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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. solid fat (I used coconut oil)
- 1 fennel (small, thinly sliced, fronds reserved)
- 1 leek (large, thinly sliced)
- 2 stalks celery (sliced)
- 1 celeriac (small, peeled and cut into 1/4 inch dice)
- 2 rutabaga (small, peeled and cut into 1/2 inch cubes)
- 2 large carrots (cut into 1/2 inch cubes)
- 3 sprigs fresh thyme
- 3/4 lb. salmon fillet (wild, skin on)
- 2 cups coconut milk
- 1 cup chicken broth
- 1 bay leaf (large)
- 3/4 tsp. sea salt (or to taste)
- curly parsley (chopped, to garnish, optional)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol45mg15% |
Sodium580mg24% |
Potassium1620mg46% |
Protein21g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber11g44% |
Sugars16g |
Vitamin A110% |
Vitamin C100% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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