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Ingredients

• 2 Wild Caught salmon fillets
• 1 Package Organic baby spinach steamed lightly, just until it wilts
• 1/2 spanish onion chopped
• 1/2 cup Bonito Flakes
• 1 strip Dried Norri
• 1 tablespoon mushroom powder
• 1cup Nantucket Nector, pineapple, orange,Mango juice
• 1/2 cup vanilla soy milk
• 3 tablespoons sweet butter
• 3 Tablespoons flour
• 4 pineapple rings diced
• 1/4 cup pineapple juice
• 3 green onions sliced thin for garnish
• 2 Tablespoons sea salt
• 2 tablespoons Agave Nector
• 1 Tablespoon brown sugar
• 1 Tablespoon dark molasses
• 4 cups of water for poaching liquid

Description

The Pineapple Be'chamel Sauce Is Slightly Sweetened With Agave Nector And Brown Sugar. The Tartness Of The Pineapple Is Offset By The Sea Salt And Bonito Flakes Of The Poaching Liquid. The Creamy Spinach Adds Depth As Well As Color And Nutritional Value.

Group Recipes