Pat the fish with paper towels to remove moisture and let sit out for 15 minutes.

Salt the fish on both sides.

Make sure your pan is very hot. Add the oil.

Sear the fish on each side for 2 minutes.

Top with lemon and coconut aminos.

Add to the oven and broil for 3 minutes.

For the Carrot Sauce:

Roast carrots for 25 minutes at 375.

Deglaze with 1 T sherry vinegar.

Blend all in vitamix until creamy.

For the kale:

Sautée 1 head of kale with 2 T olive oil and a pinch of salt on high heat for 5 minutes. Finish with lemon.

The post Salmon and Carrot Curry Turmeric Puree appeared first on Chef Amber.

For the bison, sautee the fennel in the oil for 5 minutes. Add the bison, salt, pepper, cumin, paprika and herbs and saute for 5 minutes. Add the swiss chard for about 2 minutes.

Stuff each squash with the bison mixture. Top with sour cream or ricotta. I use almond ricotta but you can use regular ricotta or sour cream! Garnish with more fresh thyme leaves, a pinch of salt and a drizzle of extra virgin olive oil.

The post Honeyboat Delicata Squash with Bison and Almond Ricotta appeared first on Chef Amber.