Rainbow Trout

A densely nutritious, healing meal of panko and almond-crusted fresh Idaho rainbow trout, sautéed in coconut oil with scallions, coconut flakes and wild dulse, with gingered forbidden rice and bunapi mushrooms..


Prepare forbidden rice using a ratio of about 1 cup rice to 1 3/4 cup filtered water and/or vegetable stock.  Add a teaspoon of raw coconut butter and another of fresh minced ginger at the end.  Cover and keep warm.

Rinse, trim and pat dry fresh rainbow trout fillets.  Coat in a mixture of crushed almonds, parsley and panko crumbs and sauté in  coconut oil over medium-low heat until golden brown, about 3 minutes per side.

Meanwhile, sauté bunapi-shimeji mushrooms, coconut flakes, scallions and rinsed dulse until fragrant, about 3-4 minutes.  Season to taste with black sea salt and Szechuan pepper.

Dulse is high in protein and contains all of the trace elements needed by humans.

To serve, dress salmon with vegetables and sriracha accompanied with rice and mushrooms.