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Yields:
1
serving
Total Time:
0
hours
35
mins
CELERY ROOT-LEEK CAKES:
2
C coarsely grated celery root
1
C thinly sliced leeks (white and light green parts only), rinsed
2
lg eggs
2
tbsp.
arrowroot powder (found in baking aisle)
1
tbsp.
chopped fresh chives
2
tbsp.
coconut oil
CREAMY SPINACH:
1
tsp.
extra virgin olive oil
1
sm shallot, diced
1
sm clove garlic, smashed and minced
10
oz.
frozen chopped spinach, thawed
2
tbsp.
regular or soy cream cheese
2
tbsp.
milk or unsweetened almond milk
pinch of nutmeg
SALMON:
1 1/2
lb.
wild salmon fillet (about 1″ thick), broiled until just opaque
1/2
lemon, cut into wedges
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- Combine all cake ingredients except oil in large bowl. Season with 1/2 tsp kosher salt and black pepper to taste. Mix well. Heat large skillet over medium-low heat and add just enough coconut oil to coat (about 1 Tbsp). Working in batches if necessary, pour 1/3-cup portions of batter into skillet to form 8 small cakes, using remaining 1 Tbsp coconut oil if needed. Cook, turning once, until golden brown on both sides, about 6 minutes. Transfer to plate and set aside. If necessary, reheat cakes in skillet just before serving.
- Heat olive oil in medium pot over medium heat. Cook shallot and garlic, stirring occasionally, until shallot is translucent, 2 to 3 minutes. Add spinach, cream cheese, milk, nutmeg, 1/4 tsp kosher salt, and black pepper to taste and stir well to make creamy sauce. Cover, reduce heat to medium-low, and heat through, about 5 minutes.
- Divide cakes, spinach, and salmon evenly among 4 plates and serve with lemon.
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