Slow-cooking salmon will reward you with a very moist and soft steak, as it retains its bright color. If you have the time and patience, it is worth the wait.

Clean the prawns well, slit the back, and devein. Combine all the ingredients in a bowl. Let the prawns sit in the combined mixture for at least 15 minutes.

Heat water in a wok. Add the marinated prawns, cover, and steam for approximately 10 minutes. Transfer to a serving plate and serve hot with your favorite flavored rice (1/2 cup cooked = 1 carb).

“Butterflied” means boned and opened. This recipe is prepared in parchment to concentrate the classic flavors and capture the savory juice that moistens the fish as it bakes.

Place salmon in a large bowl. In a food processor, blend the cilantro, tomatoes, garlic, onion, salt , chili pepper, brown rice vinegar, and oil. Pour over the salmon. Marinate for at least 30 minutes before cooking.

In a large frying pan over medium heat, add a tablespoon of coconut oil and heat. Stir in the sweet potato and pan-fry for 1 minute. Add 1/2 cup of water, as needed. Add bell peppers and zucchini; continue cooking until tender, for a little over 7 minutes; add another 1/2 cup of water, if needed. Stir in the coconut milk, and bring to a rolling boil before reducing the heat to simmer for 3 minutes.

Add the fish with the marinade; simmer for 10 minutes more. Turn off the heat and stir in the green leeks. Serve over steamed brown rice or quinoa, if desired (1/2 cup = 1 carb).