Recipe for Coconut Fried Roots and Salmon

Coconut Fried Roots and Salmon

1. Marinade one pound of sockeye salmon in a mixture of teriyaki, soy sauce, curry, black pepper, and beer for about an hour.
2. Heat about five tablespoons of coconut oil in a large skillet over medium-high heat.
3. Slice one potato, one turnip, and one onion. Put veggies in the oil and fry them until they're a little brown, then turn down the heat and cook until almost done. Add something hot and spicy, like diced jalapeno peppers or Asian peanut sauce.
4. Toward the end, move the veggies over to the side of the pan and fry the fish.

Garnish with a few slices of cheddar cheese and enjoy!

Oh hell yes!