#HealthyRecipe // Salmon, Shiitakes & Chard in Parchment with Sriracha Aiol

Salmon, Shiitakes & Chard in Parchment with Sriracha Aioli

For the Salmon, Shiitakes & Chard:

1 pound organic shiitake mushrooms

1/4 white onion

2 T avocado oil

2 T organic wheat-free tamari, traditional fermented soy sauce, or coconut aminos

1 bunch swiss chard (or about 5 large leaves)

2 pound wild caught Alaskan salmon filet

1 garlic clove, minced

1 tablespoon minced ginger

3 small thai or vietnamese chili peppers, minced (NOTE: use less or completely eliminate this ingredient if you are spice-sensative, use more if you are a spice lover)

Salt

Cilantro, minced, for garnish

Parchment paper

For the Sriracha Aioli:

1 egg

1/2 cup extra virgin olive oil

2 tablespoons lemon juice

2 tablespoons Sriracha hot sauce (You caught me: Sriracha is not paleo).

Pinch salt

Source: forageddish.squarespace.com

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