AIP salmon sauce

This is so good, and very versatile. It can be eaten by itself, or with cauliflower rice or white rice and bone broth, or in a wrap with guacamole, or as a veggie or chip dip, heated up or cold.  It’s very versatile.

There's not much a story with this recipe, other than I made it up when I was trying to duplicate marinara sauce with ingredients I had in my dorm - it did not turn out anything like marinara sauce, but I discovered a wonderful recipe for salmon sauce!

I suggest draining the cans of salmon a little bit before using it.

Makes 2 cups
Ingredients

• 12 oz canned pink salmon
• 2 tbsp coconut milk
• 2 tbsp chicken broth
• 4 tbsp olive oil
• 4 tbsp lemon juice
•  ½ cup onion (about ¼ onion)
• ½ tsp oregano
• 2 tsp rosemary
• ½ tsp black pepper
• ½ tsp sea salt
• ¼ cup coconut flakes + 1 tsp shredded coconut 
• 3 tbsp nutritional yeast
• 1 tsp collagen protein powder
• 4 tsp minced garlic (between 2 and 3 large cloves)

Instructions

1. In a food processor or blender, put in the salmon, 3 tsp minced garlic, coconut flakes (save the shredded coconut), and blend for a few seconds
2. Add in 2 tbsp olive oil, 1 tbsp chicken broth, 2 tbsp lemon juice, and 1 tbsp coconut milk (saving some liquid for later) and blend
3. Add oregano, black pepper, and 1 tbsp nutritional yeast and blend
4. Dump the mixture into another mixing container
5. Stir into the mixture (don’t blend) 2 tbsp nutritional yeast, 1 tsp minced garlic, rosemary, sea salt, the collagen protein powder, shredded coconut, chopped onion, 1 tbsp chicken broth, 2 tbsp lemon juice, 1 tbsp coconut milk, and 2 tbsp olive oil

Substitutions
-The coconut milk can be full fat, light, or the drinking kind in a box, it doesn’t matter.
-the liquid can be used interchangeably
- shredded coconut for coconut flakes