Salmon with Coconut Cream Sauce

by | Entrees

Ingredients:

  • 1 lb salmon fillet (wild caught)
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup coconut milk
  • 2 Tbs fresh basil, chopped

Instructions:

  1. Preheat oven to 350℉.
  2. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  3. Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic and shallots. Sauté until garlic and shallots soften, about 3-5 minutes.
  4. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  5. Reduce heat and add basil.
  6. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

Serves 4

This recipe inspired in part or in whole from CFSCC.