This salmon just might be the quickest dinner you make this week. The wonderful thing about it, other than being delicious, is that it doesn’t taste like you made it in under 30 minutes. This works with just about any kind of salmon, as long it’s wild. Coho has a lower fat content, which balances the richness of the coconut milk nicely. Serve with cauliflower rice, and chances are this dish will make it into the weekly rotation.
all ingredients organic whenever possible
1 can full fat coconut milk, shaken
1 bunch fresh cilantro
1 bunch fresh basil
1 jalepeno, seeds and membrane removed, optional (or leave the seeds in if you like a kick)
t sea salt
4 6-8 oz pieces of wild salmon (this amount of sauce is good for up to 4)
1 lime, cut into wedges, for serving
optional additions that can be thrown in before baking:
a small handful frozen peas
thinly sliced bell pepper
thinly sliced jalepeno
sliced green onions
3-4 kafir lime leaves (remove before eating) or lime zest if you can’t find these
Place salmon and sauce (over & under) in a glass baking dish. Add any desired optional ingredients.
Cook 10-16 minutes, depending on your liking, and the type of salmon (Coho is leaner and cooks quicker)
I bought a package of mini sweet peppers; a bit more work, but so pretty!
Serve the salmon over Cauliflower Rice (shown below) and top with the fresh herbs. Serve with lime wedges.
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