Directions:
- In a large non-stick skillet, heat coconut oil over medium high. Sauté onion, garlic and ginger until onion turns a little brown.
- Stir in jalapeño peppers and sauté for about 40 seconds.
- Add red bell pepper and tomatoes to skillet and combine well.
- Reduce heat to medium. Carefully pour in water and increase heat to high. Continue to stir in sea salt, lime juice and half of the cilantro (1/4 cup). Combine well and bring to boil.
- Add salmon and white wine. Reduce heat to medium. Cover and cook for 5 minutes.
- Stir in mussels and cover again. Cook for 5 more minutes. Sprinkle green onions and the rest of cilantro. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.01 Kcal (1290 kJ) | ||
| Calories from fat | 115.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 77.1mg | 26% | |
| Sodium | 533.03mg | 22% | |
| Potassium | 561.22mg | 12% | |
| Total Carbs | 9.21g | 3% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 34.35g | 69% | |
| Vitamin C | 39.3mg | 66% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 13.8mg | 77% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.69 Kcal (535 kJ) | ||
| Calories from fat | 48.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 20% | |
|---|---|---|---|
| Cholesterol | 31.96mg | 26% | |
| Sodium | 220.97mg | 22% | |
| Potassium | 232.66mg | 12% | |
| Total Carbs | 3.82g | 3% | |
| Sugars | 0.76g | 7% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 14.24g | 69% | |
| Vitamin C | 16.3mg | 66% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 5.7mg | 77% | |
| Calcium | 17.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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