Simply Fish & Meat


Annmarie’s Thai Curry Salmon 


Annmarie Butera Cantrell is the wellness chef owner and educator of Cucina Verde located outside of Philadelphia.  She offers online cooking classes on how to make nourishing and nutrient dense food.  Check her out at

This recipe is Annmarie’s with the addition of ghee.  It is so darn delicious you’ll wish you would have made more.  It’s her “fast food meal” – so deeply nourishing and can be made in about 20 minutes. Serve with sautéed greens like swiss chard, kale, or spinach with ghee or also brown rice is good too.


1 Wild Alaskan Salmon filet (1.5lbs)
½ Sweet onion, sliced
2 Tbs of Simply Ghee
1 Can coconut milk (Native Forest Brand has no BPA in the can lining)
1-2 Tsp Thai red curry paste
1/2 Cup fish stock (find it at a local fish market or seafood supplier)
2 Tbs grated fresh ginger (or more to taste)
Juice of 2 limes
Dash of traditionally fermented fish sauce
Cilantro – chopped (based on your level of appreciation for this herb)



Cut salmon into cubes. (I like to remove the skin but Annmarie would say NO!)

Melt the ghee in a large sauté pan and add onion. Sauté till translucent. In the meantime, blend coconut milk, curry paste and fish stock in a bowl.  Add mixture to the pan once the onions are lightly golden and bring to boil. Lower heat to a simmer and add salmon and heat until cooked through.  Squeeze the juice from ginger into pan (I use a lemon zester which produces a very wet ginger grate and use this as ginger juice).  If you’re fond of ginger, add more. Season with lime juice and fermented fish sauce.  Add chopped cilantro to taste and enjoy.  Serve over greens, rice or eat just as it in a bowl.

You may also add other veggies to the soup; mushrooms and red peppers would be excellent.  Add them to the recipe once the onions are becoming soft.

Serves four as a main dish with other sides or two very generously as the meal. Simply Delish!



Fresh Mango Salsa


A bit on mangoes…

I only use the champagne mangoes for salsa. They are much sweeter and juicer than the mangoes found in most grocery stores. Golden in color and smaller then the common ones they should be soft to the touch.  To test for doneness press on them with your thumb. If there’s a “give” there will be an indent that bounces back slowly – this is a good way to ensure they’re perfectly ripened and ready to cut. Sweet and juicy! I prefer to cut along the pit (about half way in the mango and length-wise). Take your knife and follow along side the pit that is thin and narrow. Each half I cut into slices and then peel because they are slippery. Then I dice in small pieces. There are many ways to “skin a mango” so do what works for you. Small diced cubes that are soft and juicy are what you’re looking for in salsa.



2 – 3 champagne mangos (smaller than the green & red ones you see at the grocery store) diced small
2+Tbs of freshly squeezed lime juice (more if you like it tangy)
2 Scallions, chopped, include some of the green stem or 2 Tbs red onion, finely diced
1 Small red jalapeño pepper (seeded and diced very small)
1 Clove of garlic
¼ Cup cilantro, finely chopped


Mix all ingredients together and let rest on the counter for at least one hour prior to serving.  Flavors mingle beautifully. Season to your own taste.

Serve as a condiment for grilled fish or chicken.  Also great with blue corn chips.



Ghee – Grilled Fresh Salmon Filet


This is unbelievably simple and so, so nourishing and delicious.  A fantastic source of clean, freshly caught wild salmon is the husband and wife team at Wild for Salmon, out of Bloomsburg, PA.  It is the best salmon I have ever eaten and they have some wonderful burgers and sausages that are so incredible.  You owe it to yourself to check into this source:  and the recipes on their site that look quite tasty.


One Wild Alaskan salmon filet, with skin (2 lbs or so) depending on number of people
2 Tbs of Simply Ghee (or more depending on size of filet)
Zest of 2 lemons
1 ½ Tbs of dried dill or 3 Tbs fresh dill
3 – 4 Cloves of garlic, minced
Unrefined salt (Celtic) and freshly cracked pepper to taste


Pre-heat your grill or oven to 375F.

Wash and pat dry the salmon filet, which should have the skin on it.

Take the ghee in your hands or spatula and spread it all over the salmon filet, including the bottom skin. (Helps to prevent sticking but some of the skin will adhere to the grill regardless.)

Mix your minced garlic, lemon zest, dill, unrefined salt and cracked pepper together.  Take this mixture and sprinkle it over the top of the salmon.  Be very generous with it.

Place on the grill or in a preheated oven at 375F. Check it frequently till it’s done to your liking.  It should be somewhat flaky when pierced with a fork.  If you are grilling the salmon you might choose to flip it on the other side about half way through cooking (around 10 minutes) for a crustier top. Just make sure it is thoroughly cooked by checking the inside with a fork.

Serve with mango salsa (see recipe) or a cucumber yogurt sauce along with your favorite freshly steamed or roasted veggies.



BBQ Chicken Breast – Bevie Style



2 Boneless chicken breasts – preferably organic, grass-fed and soy-free
2 Tbs of Simply Ghee
1 Tbs BBQ mesquite seasoning (salt free)
½ Tsp of unrefined salt (Celtic)
1 – 2 Tbs fresh chopped chives (generously use herbs)
1 Cup fresh tomatoes, diced chunky



Wash the chicken breasts, pat dry and place in a baking dish.  In a small bowl blend the ghee with BBQ mesquite seasoning, unrefined salt and chopped chives.  Massage over chicken breasts.  Place cut tomatoes around chicken breasts. Cover with foil and bake at 350 for about 15 minutes.  Uncover, baste breasts with pan juices and place back in the oven for at least 10 minutes. Check the inside of chicken to determine it is done – juicy but not pink. Tomatoes will be juicy, creating a light sauce.  Let it set for another 5 minutes before serving.

You can also use mushrooms in addition to or in place of the tomatoes.  Fresh basil is also perfect.  Any fresh or dried herb can be used in addition to chives.

Serves two.

Great with a steamed or sautéed green veggie or a fresh salad.